I have this sweet and wierd memory linked with the name lobong latika.Back in childhood days,okay,let’s say from 6th standard I was collecting recipes from newspapers ,magazines in a diary.When in high school,I once saw this recipe lobong latika in Dainik Jagaran newspaper and cut paste it in my diary.I was so fascinated with the name that I wanted to give it a try.I asked mom to let me try this but as it was the two month’s break that we would get to prepare board exams but mom wouldn’t let me.One day when mom was visiting grandma’ house I tried making the latikas .However,it turned out to be a complete disaster and with the help of my brother,I disposed them off and removed all the clues and signs that something like that ever cooked in the kitchen.I had to pay my brother by making his chemistry file to keep this moment a secret.
After coming back from the trip the next day mom asked the khoya seems a little less as it should be.”We ate it,we were hungry and we mixed it with sugar and ate it with milk” that was our rehearsed answer.
Blogging Marathon#63 Day 12
1 cup all purpose flour
1 tablespoon oil/ghee
water as required
1 cup khoya
1 cup nuts(almonds,cashew,Pistachios,walnut,raisins),crushed
1/2 teaspoon cardamom powder
2 tablespoon powdered sugar
For sugar syrup
1 1/2 cup sugar
3/4 cup water
few saffron strands
cloves as required
ghee for frying
In a mixing bowl add sifted flour and ghee,mix well until flour is crumbly.Now add little water at a time and knead a dough using enough water.Keep the dough covered with kitchen towel and let it rest for 30 minutes.
In a pan add khoya. Roast it for 2 minutes.Now add all the dried nuts,cardamom powderand sugar,Mix well and keep it aside.
In a sauce pan add sugar and water.Let is boil for 10 minutes and make a syrup of one thread consistency.Add saffron strands and remove from heat.
Now from the dough make small 12-15 round balls.
Place one ball on rolling board ,dust it with dry flour and roll it to make a small poori like shape.
In the center of it fill a tablespoon of khoya filling.
Apply little water on the edges of the round poori.Cover it from all four sides.Press one clove in the center of latika or two on and close them tightly .
Likewise make all latika and keep them covered until frying.
Heat ghee in a wok and deep fry the latika for 3-4 minutes on low to medium heat or until golden and crispy.
Drain them on paper towel.
Now dip the latika in sugar syrup two or three at a time and let them in syrup for a minute to soak as much as possible.
Place them in a plate.Once dried store in air tight container.
Serve and enjoy.
Serve-16 lakika Cooking time-1 hour
Sending this post to A to Z April 2016 Challenge