Lavanga Latha

Today is the last day Blogging Marathon#9. This recipe for this sweet is in my most favourite recipe book. Whenever I go through the recipe, I have always wanted to try it. But because of my laziness I have postponed it so far. When I set to prepare it, then I knew that it is so easy. I prepared 20 pieces in just 30minutes. I think the name comes from the clove used to secure the shape. The procedure is quite interesting. If you like the taste of the fried clove then there is no problem relishing it with the clove. I loved it a lot. But hubby removed it before eating. It was an amazing sweet which we all loved.

Ingredients:
For the outer Dough:
Maida-1cup
Baking Soda-a pinch
Ghee-1 1/2tbs
For the Filling:
Mawa-100gm
Granulated Sugar-75gm
Cardamom-1/2tsp
Broken Cashew-30gm
For The Syrup:
Sugar-1cup
Water-3/4cup
Oil-For deep frying
Cloves-20


Procedure:
1. Mix all the ingredients for the filling in a bowl. 
2. Divide into 20equal portions.
3. Mix maida, baking soda and ghee. Add enough water to form a soft dough.
4. Divide the dough into 20 equal balls.
5. Roll each ball into a thin circle.
6. Keep the filling in the middle.
7. Fold it as shown in the tutorial.
8. Secure the fold with a clove.
9. Heat oil and fry the prepared lavanga lathas in medium hot oil untl golden brown.
10. Drain oil and keep them aside. Let all the lavanga lathas cool.
11. Heat water and sugar together to form a syrup of half thread consistency. When the syrup is taken between forefinger and thumb, and the fingers are pulled apart, a thread should form and it should break midways.
12. When the syrup comes to the correct consistency, switch off stove.
13. Add 4 fried lavanga lathas and let the syrup evenly coat the whole sweet. Let it remain in the syrup for a minute.
14. Remove from syrup and cool on a plate. Finish off with the remaining lavanga lathas. The syrup is used to give a shine to the sweet.
15. When cool, the syrup will dry and it will not stick to your finger. Store in airtight box and serve.

Mix all the ingredients for filling

Mix maida, soda and ghee

Add water and prepare a soft dough

Divide into 20 equal sized balls

Roll each ball into a thin disc and keep the filling in the centre

Bring two sides over the filling

Bring the remaining sides over the first fold. Secure with a clove

Finish with the remaining balls

Deep fry till golden brown

Prepare syrup and dip the lavanga lathas in it

Arrange on a plate and let it dry

Serve

A closer view of the yummy sweet

Sending this to Only Sweets and Desserts started by Pari and guest hosted by me.
To get a chance to win a cook book from Tarla Dalal, visit Pari’s announcement page.