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 tablespoons 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, lightly pounded and 12-14 cloves for decorating
- 1 cup oil (250 ml)
- Make a soft dough with ghee and 5 tablespoons water. Knead for 4-5 minutes until mixed.
- Combine coconut, poppy seeds, khoya, raisins, ¾ tablespoon sugar, pounded or powdered cardamom, and 4 pounded cloves.
- 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.
- Heat 250 ml of oil on medium heat (about 1 cup) and fry for 2 minutes a side on low heat, until lavang latikas are lightly browned.
- Remove onto a plate lined with paper napkins to absorb oil.
- Heat ½ cup sugar and 4 tablespoons water in a wide saucepan on medium heat for 2-3 minutes.
- Bring to boil and allow to cook until sugar becomes sticky 2-3 minutes.
- Dip each lavang latika into the sugar syrup, leaving in for 2-3 minutes, until well coated with sugar glaze.
- Place on a plate and decorate each circular sweet with a clove at the center. Serve at room temperature. Store in an airtight box for 2-3 days.
You could leave out the khoya and these would still taste great. You can substitute freshly grated coconut with desiccated coconut. You can replace the sugar in the latikas with jaggery- that tastes great too!