Difference between revisions of "Lavang Lata"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Central Indian ([^cC])(.*)\]\]" to "Category:Central Indian cuisine Category:$1$2 Recipes") |
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* [[oil]] for frying | * [[oil]] for frying | ||
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# In a saucepan, boil [[granulated sugar|sugar]] with [[water]] till you have a two-string [[simple syrup|sugar syrup]]. | # In a saucepan, boil [[granulated sugar|sugar]] with [[water]] till you have a two-string [[simple syrup|sugar syrup]]. | ||
# Keep warm on the stove. | # Keep warm on the stove. | ||
Latest revision as of 16:44, 16 July 2012
Description
- Ethnicity - Central India
- Type of meal - Party, Lunch, Dinner
Ingredients
- 2 cups white flour
- 1 cup sugar
- 4 tbsp ghee
- 2 cups water
- nutmeg powder
- elaichi powder
- cloves
- dry coconut, grated
- almonds or cashews or pistas, chopped
- raisins
- oil for frying
Procedures
- In a saucepan, boil sugar with water till you have a two-string sugar syrup.
- Keep warm on the stove.
- Make a hard dough with ghee and water.
- Roll the dough in circles.
- Fold the three edges in to make a pocket and fill with a random mix of coconut, raisins and nuts and tiny pinches of nutmeg and elaichi.
- Close the fourth flap and anchor with a clove.
- Deep fry in oil on low flame.
- Dip in chasni.
- And drain.
