After Independence Day, one of the most respected and awaited festivals of India, Raksha Bandhan is now coming. It shows the pure bond of love between the brother and sister by tying a thread called “Rakhi” on a wrist that’s why this festival also known as Rakhi. This year, it will be held on Saturday 29th August 2015, so only a few days are left to celebrate the occasion. You all know very well that without sweets, any celebration is completely tasteless, there’s no enjoyment without them. Therefore, to maintain the custom of bringing desserts to the festival, we are here with the special sweet that give an amazing pleasure to your taste buds.

The traditional Indian dessert “Lavang Latika” is crispy from the outside and tender from the inside, which is palatable to taste. This luxury type of dessert is very much popular, prepare all over the India on the special occasion and once you have eaten, it’s impossible to get over it. So, this Raksha Bandhan tries the recipe of this mouth-watering sweet, which we are providing you and enhance your enjoyment level with your family members, especially with brothers and sisters.

Check out the recipe of the Indian treasure “Lavang Latika”:

Servings: Around 20 Lavang Latikas

Ingredients for stuffing

• 250 gm Mawa/Khoya
• ¼ tsp of Cardamom Powder (ilachi)

Ingredients for the outer layer

• 250 gm All-purpose Flour (maida)
• ½ cup of Oil
• Water (as required)
• A small pinch of Salt
• 20 Cloves (one for each Lavang Latika)
• Oil for deep frying

Ingredients for the sugar syrup

• 150 gm Sugar
• 1 cup of Water

Procedure

• First, let’s start with the stuffing. Add khoya/mawa and cardamom powder into the bowl.

• Slightly knead by using your hands and keep aside.

• Now, to prepare the outer layer, mix all-purpose flour and salt. Add a bit oil at a time and keep mixing with the hand tightly.

• Add enough oil so that, the flour should stick and not fall apart.

• After that, gradually add a little water and knead the flour to get a smooth dough.

• Now, coming to the sugar syrup. Take a water in the wok (kadai) and sugar into it.

• Heat it, until the sugar melts completely and you get a thick sugar syrup.

• For preparing Lavang Latikas, make small balls from the flour dough.

• Roll each ball by using a rolling pin to make a flat circle.

• Now, put 1 tbsp full of khoya/mawa stuffing at the center of the circle.

• Fold each of the four sides of the circle (left, right, top and bottom) towards the stuffing enclosing it inside the dough.

• For sealing the final fold, insert one clove. It will not spread out the mixture outside during fry and also gives a delectable flavour.

• Prepare all Lavang Latikas similarly.

• Now, heat the oil in a pan or wok (kadai) over the medium flame and drop 3 to 4 Lavang Latikas to deep fry.

• Fry them, until golden brown.

• Take out them and placed on a kitchen towel or tissue to remove excess of oil.

• Cool them down for a bit and take one at a time to dip it in a sugar syrup for a few seconds. Similarly, do with the other.

• Now, take it out and place on a bowl.

• The flavourful Lavang Katika are ready to serve.