🌿 Vegetarian Madhya Pradesh Dessert

Madhya Pradesh Lavang Lata Clove Pastry Sweet

A small pastry shell made from maida dough, filled with khoya and coconut filling, sealed with a clove pushed through the fold and deep-fried then dipped in sugar syrup. Named for the clove (lavang) that seals it. A sweet of Gwalior and Bhopal.

Prep25 min
🍳Cook25 min
🕐Total50 min
👥Serves8
📊LevelHard
Madhya Pradesh Lavang Lata Clove Pastry Sweet
🌐 Read in:
Tamil
Hindi

Method

  1. 1

    Make pastry dough: Mix maida, ghee and salt. Rub ghee into flour until crumbly. Add cold water gradually — about 1/3 cup — to form a firm, smooth dough. Minimal kneading. Rest 15 minutes covered.

  2. 2

    Make the filling: Mix warmed crumbled khoya with fresh grated coconut, powdered sugar, cardamom and finely chopped pistachio. Mix well. Cool completely. Divide into 12 to 14 portions.

  3. 3

    Make the sugar syrup: Combine sugar and water. Heat to dissolve. Boil 3 to 4 minutes to single-string consistency. Add cardamom. Keep warm.

  4. 4

    Roll the pastry: Divide the dough into 12 to 14 equal balls. Roll each into a small rectangle or oval about 8 cm x 5 cm and very thin — about 1.5 mm.

  5. 5

    Place filling and fold: Place one filling portion slightly off-centre on the pastry. Fold one side over to cover the filling. Press the three open edges firmly to seal.

  6. 6

    Seal with a clove: Push one whole clove through the folded corner (the top fold) like a pin to seal and decorate. This is the defining feature — the clove (lavang) that gives the sweet its name.

  7. 7

    Heat oil for slow frying: Heat oil to low-medium temperature. Test — a piece of dough should rise slowly in 4 to 5 seconds.

  8. 8

    Fry slowly until golden: Fry 3 to 4 at a time for 8 to 10 minutes on low-medium heat, turning gently, until deep golden all over.

  9. 9

    Soak in syrup: Immediately transfer to warm sugar syrup. Soak 1 to 2 minutes.

  10. 10

    Cool and serve: Place on a plate. Cool 10 minutes. The pastry will be glazed, slightly crunchy outside and the clove on top adds both a distinctive flavour note and a distinctive appearance.

  11. 11

    Note: Lavang Lata is associated with the royal culinary traditions of Gwalior and Bhopal in Madhya Pradesh. The use of a whole clove as a both a sealing mechanism and a flavour element is a sophisticated technique that reflects the influence of Mughal court cooking on central Indian sweets. It is made for Diwali, Holi and wedding celebrations across both cities.

🩺 Health Benefits

⚡ Why this recipe is for Energy Boosting: Complex carbs and nutrients for sustained energy
⚕️
Medical Disclaimer: The recipes and health information on Samaiyal are for general informational and educational purposes only. They are not a substitute for professional medical advice, diagnosis or treatment. Always consult your doctor or a qualified nutritionist before making dietary changes for a medical condition.

Comments & Tips

Be the first to share your experience with this recipe!

Leave a Comment

⚕️
Medical Disclaimer: The recipes and health information on Samaiyal are for general informational and educational purposes only. They are not a substitute for professional medical advice, diagnosis or treatment. Always consult your doctor or a qualified nutritionist before making dietary changes for a medical condition.