Add ghee to the flour and mix. Knead the dough using water until smooth. Cover and let it rest for 10 minutes. Only 1/4 cup water (about 60 ml) is used. Grate the khoya and roast it in a nonstick pan on low heat for 5 minutes. Mix 1 tablespoon flour with 1 tablespoon water to make a paste for sealing the edges.

Let the khoya cool, then mix in the powdered sugar and finely chopped nuts to make the stuffing. Divide the dough into lemon-sized balls. Roll each ball into a small disc, place a little stuffing in the center, and apply the flour paste to one edge. Fold as shown in the picture and seal well.

Apply the flour paste again to one edge, fold as shown in the picture, and shape it like a handkerchief. Press a clove into the center to seal. Fry in ghee until golden brown on both sides.

Combine sugar and water to make a one-string consistency syrup. Add cardamom powder. Dip the fried laung lata in the syrup.