Launglata

Name: Launglata
Yield: 15 servings
Cuisine: Indian
Ingredients: 200 gms Khoya -; Sugar - 3 big spoons; 2 cups Maida(refined flour) -; 3 tbsp ghee for moyan; Cloves - 8 pieces; 2-3 pieces Cardomom -; Pistachio for garnishing; 3 cups Water-; Oil - for deep frying; 200 gms Khoya -; Sugar - 3 big spoons; 2 cups Maida(refined flour) -; 3 tbsp ghee for moyan; Cloves - 8 pieces; 2-3 pieces Cardomom -; Pistachio for garnishing; 3 cups Water-; Oil - for deep frying

Rajani Srivastava @cook_8335521

This a very delicious and famous sweet from the holy city banaras

Rajani Srivastava @cook_8335521

This a very delicious and famous sweet from the holy city banaras

Saved

Ingredients

15 servings

200 gmsKhoya -
Sugar - 3 big spoons
2 cupsMaida(refined flour) -
3 tbspghee for moyan
Cloves- 8 pieces
2-3 piecesCardomom -
Pistachio for garnishing
3 cupsWater-
Oil - for deep frying
200 gmsKhoya -
Sugar - 3 big spoons
2 cupsMaida(refined flour) -
3 tbspghee for moyan
Cloves- 8 pieces
2-3 piecesCardomom -
Pistachio for garnishing
3 cupsWater-
Oil - for deep frying

Saved

Steps

1

Mix maida (refined flour) and ghee n rub it with the finger tip to get a crumble texture.
2

Now mix water to make a little hard dough and set it aside covered with a muslin cloth for 15 mins.
3

Mash the khoya to make soft.
4

Add 3 cup of maida sugar and cardamom and put it no low flame to firm a one thread sugar syrup.
5

Now in mean time make snail size puri of the dough
6

Start filling the soft khoya in it and fold it from all the sidesame to firm a rectangular shape.
7

Now press a clove in the middle and fold rest of the puri in the same way
8

Heat oil in a pan and start deep frying these launglata till golden brown from both the sides
9

Dip the fried launglata in the sugar syrup for 10-15 mins and then take them out in your serving plate and garnish it with chopped pistachios or other nuts...to get the best taste serve them hot