Madhya Pradesh
Lavang Lata
Ingredients
2 cups white flour or maida
4 tbsp ghee
1 cup sugar
2 cups water
Raisins
A pinch of nutmeg or jayphal powder
A pinch of green cardamom or elaichi powder
Cloves
Dry coconut, grated almonds or cashews or pistas, chopped
Oil for deep frying
Method
In a saucepan, boil the sugar with the water till you have a two-string chasni or sugar syrup. Keep warm on the stove.
Make a hard dough with maida, ghee and water. Roll the dough in circles. Fold the three edges in to make a pocket and fill with a random mix of coconut, raisins and nuts seasoned with tiny pinches of nutmeg and elaichi. Close the fourth flap and anchor with a clove.
Deep fry in oil on low flame. Dip in chasni. And drain.
Khurma
Ingredients
1 cup white flour or maida
2 cups whole wheat flour or atta
A pinch of salt
4 tbsp ghee
1 cup sugar
Method
Make a stiff dough of the flours, ghee and salt. Roll 1/2 inch thick. Cut small 1-cm squares. Deep fry till golden. Drain.
In a saucepan boil the sugar and water till you have a thick two-strand chasni. Keep it warm on the stove. Dip in the squares in the chasni and drain quickly.
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