Launglata
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Crisp pastry parcels filled with khoya and nuts, sealed with a clove, fried and soaked in syrup.
Region: Varanasi and eastern Uttar PradeshOccasion: Festivals; evening sweetTime: 1 hourServes: 12 piecesVegetarian
Ingredients
- 1 cup maida, 3 tbsp ghee (for the dough), a pinch of salt
- Filling: ½ cup khoya, 2 tbsp sugar, 2 tbsp chopped almonds and cashews, 1 tbsp raisins, ¼ tsp cardamom powder, 1 tbsp grated coconut
- 12 cloves
- 1 cup sugar and ½ cup water for syrup
- Ghee or oil for frying
Method
- Rub ghee into the flour and salt and knead into a stiff dough with water. Rest 20 minutes.
- Lightly roast the khoya, cool, and mix with sugar, nuts, raisins, coconut and cardamom.
- Roll small thin rounds, place filling in the centre and fold in all four sides to make a square parcel. Pin it shut with a clove.
- Make a one-string sugar syrup.
- Fry the parcels on low heat until crisp and golden, then dip in warm syrup for a minute.
History
Launglata takes its name from laung (clove). It is a traditional halwai sweet of Banaras and the Bhojpuri region.
Significance
It is made for Holi, Diwali and family celebrations and sold in Varanasi sweet shops through the year.