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Aapka Swagat Hai, Food Lovers! Let’s Make Luscious Lavang Latika!

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Chef Curry Do’pyaza

Aapka Swagat Hai, Food Lovers! Let’s Make Luscious Lavang Latika!

Namaste and Adaab to all my wonderful readers! Chef Curry Do’pyaza here, back in your kitchens (virtually, of course!) with a sweet treat that’s sure to make your taste buds sing. Today, we are diving into the delectable world of Lavang Latika!

This sweet is a popular mithai in North and East India, especially during festivals like Diwali, Holi, and Durga Puja. It is also a staple during weddings and other auspicious occasions. It is a cherished treat during celebrations and family gatherings. Think of it as a delicious, edible envelope filled with nutty goodness!

A Little Trip Down Memory Lane

The history of Lavang Latika is a bit hazy, like a misty morning in the Himalayas. But one thing is for sure: it has been gracing Indian sweet tables for generations. Some believe it originated in Bengal, while others claim it hails from Uttar Pradesh. Regardless of its exact origin, this sweet is a testament to the creativity and artistry of Indian cooks.

Quick Look:

  • Preparation Time: 30 minutes
  • Cooking Time: 20 minutes

What You’ll Need (Ingredients):

For the Dough:

  • 250 grams Maida (All-Purpose Flour)
  • 2 tablespoons Ghee (Clarified Butter)
  • Pinch of Namak (Salt)
  • Water, as needed to knead

For the Filling:

  • 100 grams Khoya (Milk Solids), grated
  • 50 grams Badam (Almonds), finely chopped
  • 50 grams Pista (Pistachios), finely chopped
  • 2 tablespoons Kishmish (Raisins)
  • 1/2 teaspoon Elaichi Powder (Cardamom Powder)
  • 2 tablespoons Pisi Shakkar (Powdered Sugar)

For the Sugar Syrup (Chashni):

  • 200 grams Shakkar (Sugar)
  • 100 ml Pani (Water)
  • Few strands of Kesar (Saffron)
  • 1/4 teaspoon Elaichi Powder (Cardamom Powder)
  • Lavang (Cloves) for sealing

Let’s Get Cooking! (Step-by-Step Instructions):

  1. Make the Dough: In a large bowl, mix the maida and namak. Add the ghee and rub it into the flour until it resembles breadcrumbs. Gradually add water and knead into a smooth, firm dough. Cover it with a damp cloth and let it rest for 20 minutes. This resting period is important for a soft and pliable dough.

  2. Prepare the Filling: In a separate bowl, combine the grated khoya, chopped badam, pista, kishmish, elaichi powder, and pisi shakkar. Mix well. This nutty, sweet filling is the heart and soul of our Lavang Latika.

  3. Make the Sugar Syrup: In a saucepan, combine the shakkar and pani. Bring to a boil, stirring until the shakkar is completely dissolved. Add the kesar and elaichi powder. Simmer for 5-7 minutes, or until the syrup thickens slightly. The syrup should be sticky, not too thick or too thin.

  4. Shape the Lavang Latikas: Divide the dough into small, equal-sized balls. Roll each ball into a thin circle. Place a spoonful of the filling in the center of the circle. Bring the edges together to form a square or rectangular parcel. Seal the edges by pressing them together firmly. Insert a lavang (clove) in the center to secure the parcel and add a fragrant touch.

  5. Fry the Lavang Latikas: Heat ghee or oil in a deep frying pan over medium heat. Gently drop the Lavang Latikas into the hot ghee and fry until they are golden brown on all sides. Be patient and fry them on medium heat to ensure they cook evenly inside.

  6. Soak in Syrup: Remove the fried Lavang Latikas from the ghee and immediately immerse them in the warm sugar syrup for 2-3 minutes. Make sure they are well coated with the syrup.

  7. Serve: Remove the Lavang Latikas from the syrup and arrange them on a plate. Let them cool completely before serving.

Chef’s Tips for Perfection:

  • Dough Consistency: The dough should be firm but not too stiff. A well-kneaded dough is key to preventing the Lavang Latikas from cracking while frying.
  • Frying Temperature: Maintain a medium heat while frying to ensure the Lavang Latikas cook evenly and turn golden brown. High heat will burn the outside while leaving the inside uncooked.
  • Syrup Consistency: The sugar syrup should be slightly sticky. If it’s too thick, add a little water. If it’s too thin, simmer it for a few more minutes.
  • Filling Variations: Feel free to add other nuts like cashews or charoli to the filling. You can also add a pinch of saffron to the filling for extra flavor and color.

Cooking It Your Way:

  • Gas Stove: Follow the instructions above for frying on a gas stove.
  • Induction Stove: Use a medium heat setting for frying.
  • Oven (Baking): You can bake the Lavang Latikas at 350°F (175°C) for 15-20 minutes, or until golden brown. Brush them with ghee before baking.
  • Air Fryer: Air fry at 350°F (175°C) for 10-12 minutes, flipping halfway through. Brush with ghee before air frying.

Nutritional Information (Approximate, per piece):

  • Calories: 150-200
  • Fat: 8-12 grams
  • Carbohydrates: 15-20 grams
  • Protein: 2-3 grams

Serving Suggestions:

  • Serve Lavang Latika warm or at room temperature.
  • Garnish with chopped pistachios or saffron strands.
  • Pair it with a cup of hot chai or coffee for a delightful treat.
  • It makes a lovely gift for friends and family during festive occasions.

Your Turn!

Now it’s your turn to bring this delightful sweet to life in your own kitchen. Don’t be afraid to experiment and add your own personal touch. I hope you enjoy making and sharing these delectable Lavang Latikas with your loved ones. Happy cooking!