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.
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.
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.
Divide the dough into
12 equal portions. Roll out each portion into a 5-inch diameter puri.
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.
Heat sufficient ghee in
a kadai and deep-fry till golden brown. Drain on absorbent paper.
Soak the lavang
latikas in the warm sugar syrup for 3-4 minutes. Drain, arrange on a serving platter and serve warm.