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Lavang
Lata
| Ingredients |
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2 cups: White flour
1
cup: Sugar
4
tbsp: Ghee
2
cups: Water
Nutmeg powder
Elaichi
powder
Cloves
Dry coconut, grated
Almonds or cashews or pistas, chopped
Raisins
Oil for frying
Method
1. In a saucepan, boil sugar with water till you
have a two-string sugar syrup. Keep warm on the
stove.
2. Make a hard dough with ghee and water. Roll the
dough in circles.
3. Fold the three edges in to make a pocket and
fill with a random mix of coconut, raisins and nuts
and tiny pinches of nutmeg and elaichi.
4. Close the fourth flap and anchor with a clove.
5. Deep fry in oil on low flame.
6. Dip in chasni. And drain.
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