Laung Latika

Cook along · 12 steps

Method

1. 1

   In a mixing bowl, combine flour and ghee. Rub together until the mixture holds shape when pressed in hand — breadcrumb texture.

2. 2

   Add water little by little and knead into a medium-hard dough. Cover with a damp cloth and rest for 20-25 minutes.

3. 3

   For filling: cook grated khoya on low flame for 3-4 minutes, stirring continuously, until rawness goes away and consistency changes slightly. Remove from heat and let cool completely.

   

4. 4

   Once cooled, add cardamom powder, chopped nuts, and powdered sugar. Mix well. Add sugar only when completely cool, otherwise it will release water.

5. 5

   Make small equal-sized balls from the filling. Flatten each into a slightly thick triangle shape. Set aside.

6. 6

   For sugar syrup: combine sugar and ½ cup water in a pan. Stir until dissolved. Add cardamom powder and saffron strands. Boil for 1 minute until slightly sticky — no string consistency needed. Keep covered.

   

7. 7

   Divide rested dough into equal balls. Roll each into a medium-thick puri — not too thin or it may tear.

8. 8

   Place a filling ball in the center. Apply water around the edges. Fold one side over, then the other side, to cover the filling. Flip and seal the remaining two open sides with water.

9. 9

   Take a clove and press it into the sealed point to lock the pastry. This gives the laung latika its signature look.

   

10. 10

    Heat oil for deep frying on low flame. Oil should be at medium temperature. Fry the latikas on low flame, turning occasionally, until golden brown and crispy — about 15 minutes. Do not fry on high heat or they will brown outside but remain raw inside.

11. 11

    Remove and let cool briefly. Dip each latika in the sugar syrup for about 1 minute, turning to coat evenly.

12. 12

    Remove from syrup and place on a plate. Offer to Lord Gaur Nitai with tulsi leaves.