Come Diwali or Holi this one mithai is a must in every UPites house(Uttar Pradesh)
Growing up eating this yum and drooling mithai.
Stuffed with khoya/ Mawa and dry fruits, Laung Lata is a complete shahi mithai in itself. A huge amount of sentiment and childhood memories are attached to this mithai.
Sharing with you my piece of heart, hope you will love this. Try making this simple mithai in our house on any occasion. Quick recipe to make, you can store this in refrigerator, indulge whenever you want .
Similar to gujiya only difference here is the soaking in sugar syrup.
Why the name Laung Lata?
Laung is poked in between and Lata coz of the layers or folds, so the name Laung Lata.
Let’s get the recipe now
#purvanchaltadka #launglata#foodblogger#indianmithai
Laung Lata
Ingredients
- 250 grams khoya/Mawa
- 2 tbsp badam/ almond
- 2 tbsp kaju/ cashews
- 2 tbsp elaichi powder
- Saffron strands
- 200 grams sugar powdered ( or according to sweetness)
- 500 grams Refined flour/ Maida
- Oil/ ghee for frying n shortening that’s moyan
- Water
- 500 grams sugar
- 550 ml water
Method
- Take a bowl add maida, oil/ ghee mix till crumbly texture
- Add water and knead a soft dough
- Let it rest for 15 minutes
- Grind badam, kaju n elaichi to fine powder
- Take another bowl add khoya/Mawa, powdered dryfruits mix n sugar
- Mix this well
- Now, take lemon size portion of the dough roll into small puri/ or disc shape
- Place one tablespoon stuffing fold(see the pic of detail)
- Poke one clove/ laung in the center
- Make all the laung Lata and keep aside.
- Boil water and sugar to one thread consistency add a pinch of elaichi powder, saffron strands. Off the flame once it’s ready
- Heat a kadhai with oil/ghee and deep fry all the laung lata till light in colour
- Soak in the sugar syrup for half hour and remove it in another bowl
- You can even soak n keep the lata.
- Serve hot or chilled
- Laung Lata is ready to be relished by everyone.
- Hope you loved this recipe
- Until then keep exploring…….
Purvanchal Tadka 