Lavang Latika

About Lavang Latika

Ingredients

• For cover
• Refined flour (maida) 1 cup
• Ghee 3 tbsps + for deep-frying
• Cloves 12
• For syrup
• Sugar 1 cup
• Milk 2 tsps
• For stuffing
• Khoya/mawa, crumbled 3 tbsps
• Dry fruits (cashewnuts, almonds), chopped 2 tbsps
• Powdered sugar 1 tbsp
• Green cardamom powder ¼ tsp
• Saffron a few strands

How to Make Lavang Latika (Stepwise Photos)

Method

1. To make cover, take the flour in a mixing bowl and rub in 3 tbsps ghee. Add sufficient water and knead into a stiff dough. Cover with a damp cloth and let it rest for a while.
2. To make syrup, cook the sugar with ½ cup water in a non-stick pan, stirring till the sugar dissolves. Add milk and when the scum rises to the top, collect it with a ladle and discard. Further cook the syrup till it reaches one string consistency. Remove from heat and keep warm.
3. To make stuffing, Take khoya, dry fruits, powdered sugar, green cardamom powder and saffron in another bowl and mix well. Divide into 12 equal portions.
4. Divide the dough into 12 equal portions. Roll out each portion into a 5-inch diameter puri.
5. Place one portion of the stuffing in the centre of the puri, fold in the sides to overlap each other and seal the ends with a little water. Secure with a clove.
6. Heat sufficient ghee in a kadai and deep-fry till golden brown. Drain on absorbent paper.
7. Soak the lavang latikas in the warm sugar syrup for 3-4 minutes. Drain, arrange on a serving platter and serve warm.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps