LAUNGLATTA / LAVANG LATIKA

A famous Bengali sweet dish, also very much demanded & liked in Bihar & Uttar Pradesh

Pronounced as LAVANG LATIKA in Bengal & LAUNGLATTA in Bihar & Uttar Pradesh

INGRDIENTS:
1. For dough-

2. For stuffing-

3. For Sweet Syrup-

4. Ghee / oil to fry

METHOD:

First take a bowl and knead the dough by mixing maida & ghee/oil & water.
Dough should be soft not make it loose.
Now for stuffing, take a pan, on a low flame, add mawa/khoya to it and saute it for 4-5 minutes.
Once it turns a bit golden & the oil starts separating, add cashews & almonds.
To it add cardamon powder & switch off the flame.
Add sugar powder and transfer it in a bowl.
Meanwhile prepare the sugar syrup, in a pan, add water & sugar and bring it to boil.
Then add cardamon powder once the sugar dissolves, make sure syrup should not be much thick.
Now make small round shape of 3 inches in diameter, use oil to shape.
Take one spoon of stuffing, put in between the roll and fold it from all four sides making it in square shape.
When folding, use some water at the sides so that it sticks together.
Insert a clove/laung at the top to get the laung flavour. Prepare about 10 pcs.
Take pan, put ghee/oil in it, fry the prepared launglatta in low to medium flame.
Take out the fired pieces on a tissue paper & then dip it into the sugar syrup for 5 minutes.
Take out the yummy launglatta, serve it with some coconut powder, saffron & fresh rose petals toppings.

Do try it at your home & serve it your loved ones.
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