Laung Lata Recipe

This is also one of the famous sweet from Bihar made with maida, khoya and dry fruits. Take a lemon sized dough and roll into the thin square sheet and fill khoya and dry fruit mixture and fold and stick one long on it. Deep fry in ghee and dip into the sugar syrup. Tastes good when served hot.


Cuisine - Indian
Course - Sweet
Prep time - 30 minutes
Cooking time - 30 minutes
Total time - 60 minutes
Serving - 12 - 14 Pcs.

Ingredients:

For Dough 
Refined flour(maida) - 100 gm
Ghee - 40 gm

For Stuffing  
Mawa or Khoya - 50 gm
Powdered Sugar - 4-5 tbsp
Pista - 1-2 tbsp
Almonds - 7 piece
Cashewnut - 4 piece {optional}
Raisins - 10 - 12 piece


For Maida Paste
Maida - 2-3  tbsp
Water - 4-5 tbsp

For Frying Laung Lata
Ghee or Refined Oil for deep frying

For the chasani(sugar syrup)
Sugar - 1cup
Water - 1/2 cup

How to make Laung Lata

To knead the dough

1. Sift the flour into a large bowl and add the ghee.
   
   
2. Mix well with your fingers, till it resembles bread crumbs.
3. Sprinkle water and knead to form a smooth dough.
   
   
4. Cover the dough and set aside to rest for 15 - 20 minutes.

To prepare Maida paste
     Put the water and flour in a small bowl and whisk, till smooth. The paste
     is ready.

To make stuffing 

1. Mix all ingredients - khoya(I use homemade khoya), powdered sugar, almonds, pista, cashew nuts and raisins.
   
   
2. Keep aside.

To make the Laung Lata

1. Knead the dough again for 1-2 minute.
2. Make balls with the dough, about the size of puri/ about two-three diameter discs.
   
   
3. Roll balls into thin puri or discs and keep aside.
   
   
4. Now, Take one puri put one tbsp of stuffing in the centre of puri or discs.
   
   
5. Apply maida paste around  on the edges of puri/discs.
6. Now, fold to form a square sealing firmly.
   
   
   
   
   
   
   
   
   
7. Use a clove on each laung lata for holding it firmly.
          
   
   

To Fry the Laung Lata
                       

1. Melt the ghee in a kadhai or wok over moderate heat. Reduce the heat and deep fry till Laung Lata.
2. Ghee should be not warm.
3. Fry it at low to medium heat till golden brown from all sides.
4. Once fried, drain the ghee and take out the laung lata.

To prepare the chasani(sugar syrup)

1. Put the sugar and water in a deep, heavy-based pan. Simmer, stirring occasionally, till the sugar is completely dissolved.
2. Continue cooking for about 10 minutes without stirring, till the syrup reduces.
3. Your chasani is ready.

To complete Laung Lata

1. Drop the hot fried laung lata in warm sugar syrup or chasani.
2. Soal laung Lata in chasani from both side about 10- 15 minutes, so that it soaks chasani deeply. and it becomes soft and juicy from inside.
3. After 10- 15 minutes , drain it out from sugar syrup or chasani.
4. Keep it on a plate or tray and laung lata are ready.
   

   

   laung lata

How to serve Laung Lata
    Serve it warm as a dessert. While serving pour some warm chasani on it     and serve. Enjoy mouth-watering Laung Lata.