mom's recipe #27 - lavang latikas (indian sweets)
A delicious North Indian sweet stuffed with coconut and raisins and made on celebratory holidays.
1 cup flour
1 tablespoon ghee
9 tablespoons water –divided
6 tablespoons coconut, lightly roasted
2 table spoons khus khus (poppy seeds), lightly roasted
50g khoya (dried Indian milk product)
1 tablespoon raisins, chopped
½ cup plus ¾ tablespoons sugar- divided
4-5 green cardamoms, pounded, or ½ teaspoon cardamom powder
4 whole cloves, light pounded and 12-14 cloves for decorating
1 cup oil (250ml)
- 1. Make a soft dough with ghee and 5 tablespoons water. Knead for 4-5 minutes until mixed.
- 2. Combine coconut, poppy seeds, khoya, raisins, ¾ tablespoon sugar, pounded or powdered cardamom and 4 pounded cloves.
- 3. Roll dough to a 3-4 mm thickness, cut 3” circles and fill with 1 teaspoon of mixture. Moisten edges with water and seal by covering with second dough circle and crimping edges.
- 4. Heat 250ml of oil on medium heat (about 1 cup) and fry for 2 minutes a side on low heat, until lavang latikas are lightly browned.
- 5. Remove onto a plate lined with paper napkins to absorb oil.
- 6. Heat ½ cup sugar and 4 tablespoons water in a wide saucepan on medium heat for 2-3 minutes.
- 7. Bring to boil and allow to cook until sugar becomes sticky, 2-3 minutes.
- 8. Dip each lavang latika into the sugar syrup, leaving in for 2-3 minutes, until well coated with sugar glaze.
- 9. Place on a plate and decorate each circular sweet with a clove at the center. Serve at room temperature. Store in an air tight box for 2-3 days.
Serves: 10-12 pieces
Prep time: About 30-40 minutes
Cooking time: About 30 minutes
You could leave out the khoya and these would still taste great. You can substitute fresh grated coconut with desiccated coconut. You can replace the sugar in the latikas with jaggery- that tastes great too!