Sunday, March 27, 2011

My Hometown Sweet Lavang Lata

Ingredients: 2 cups Maida or Atta (level) 20 Cloves 2 tbs butter softened a pinch of Salt Oil or ghee - for frying Syrup: 1 cup Sugar(heaped) 1/2 cup Water 1/4 tbs Lemon juice Filling: 1 cup grated coconut 1/2 cup Powdered sugar 2 tbs chopped nuts Method: 1. Rub butter well on a plate and then mix with flour, salt gently 2. When it is mixed, sprinkle water and gradually knead into a stiff dough, cover with wet cloth and keep it for about 30 min. 3. Mix the ingredients under filling together in a bowl. 4. Make syrup with sugar and water of one string consistency than add lemon juice after removing from fire and keep it warm. 5. Prepare small balls from maida dough and roll out into very thin circles, keep 1 tbs of stuffing in the centre and fold both sides to the centre to cover filling, then fold other two sides to centre overlapping each other to form a square. Insert two clove on top, cover all lavang lata with a wet cloth. 6. Heat ghee or oil in a heavy bottom pan till it becomes moderately hot, reduce flame to low. 7. Deep fry few at a time till crisp on both sides, turning over gently and dip it in the syrup. Take it out from the syrup to a serving plate after about 15 min and enjoy. (Optionally you can flood color to make it more colorful)