To make Lavang Latika, a dough is prepared using all-purpose flour (maida), ghee (clarified butter), and a pinch of salt. The dough is kneaded until smooth and then rolled out into thin sheets. These sheets are cut into small rectangular shapes.
For the filling, a mixture of grated coconut, khoya (reduced milk solids), powdered sugar, and a generous amount of crushed cloves is prepared. The filling is spooned onto the center of each pastry rectangle, and the edges are folded over to enclose the filling, creating a small, pillow-like shape.
The filled pastries are then deep-fried until they turn golden brown and crispy. Once fried, they are gently dipped into a sugar syrup flavored with cardamom, rose water, or saffron. This syrup coats the pastries and adds sweetness and moisture.
The end result is a mouthwatering sweet with a flaky and crispy exterior and a soft, aromatic filling. The combination of the fragrant cloves, sweet coconut, and the richness of khoya creates a unique and irresistible flavor profile.
Lavang Latika is often garnished with chopped nuts such as pistachios or almonds, which add a delightful crunch and enhance the visual appeal of the sweet.
