Madhya Pradesh Lavang Lata Sweet Clove Pastry Festival

Method

1. 1

   Make pastry: rub ghee into maida until crumbly.

2. 2

   Add salt. Knead with water into a firm smooth dough. Rest 15 minutes.

3. 3

   Make filling: combine crumbled khoya, powdered sugar, chopped cashews, raisins and cardamom. Mix well.

4. 4

   Divide dough into 16 balls. Roll each into a very thin round 10 to 12 cm wide — almost translucent.

5. 5

   Place 1 heaped tbsp filling in the centre.

6. 6

   Fold the round into a rectangle. Then roll into a cigar or coil shape.

7. 7

   Press one clove through the seam end to seal and decorate — this is the lavang (clove) that gives the sweet its name.

8. 8

   Heat oil on medium. Fry lavang lata on medium for 3 to 4 minutes per side until pale golden.

9. 9

   Drain. Immediately dip in warm one-string sugar syrup for 20 seconds. Drain on a rack.

10. 10

    Cool completely. The syrup coating will dry to a glossy finish.