Lawanga Latalu

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

(For six latalus)

For Puri:

Maida - 25 gms
Oil - 1 tsp
Salt - to taste
Water - as required
Oil - to fry


For Stuffing:

Coconut - 1/2 

Pepper seeds - 1 tsp
Elaichis - 2
Sugar - 3 tbsp
Ghee - 3 tbsp


For Sugar Syrup:

Sugar - 250 gms
Water - 2 glassful
Elaichi - 1

For Garnishing:

Cloves and Cherries

Method:

- Prepare sugar syrup by heating 250 gms sugar with two glasses of water till sugar dissolves.
- Add elaichi for flavour.
- Take maida, salt, oil and sufficient water to prepare hard puri dough.
- Grind coconut, pepper seeds and elaichi in mixer to get coarse pieces.
- Heat ghee in a pan. 

- Add the ground mixture and sugar and heat for five minutes till you get a mouth watering aroma. 

- Keep aside to cool. The stuffing is ready.
- Make round puris and place the stuffing in the centre.
- Fold the puri border to get a flower shape.
- Pin with 2 - 3 cloves so that they don't open

- Fry on low flame for 2 -3 minutes till brown.
- Dip in sugar syrup for a 1/2 min and remove.
- On cooling a smooth powdery is obtained.
- Remains crunchy fresh for a week on storing in an airtight container.