So this year for Diwali I decided to make a luxury mithai called Laving Latika.It’s quite an easy recipe to make. The signature decoration is the laving or clove.
The name Laving Latika means the clove Goddess, I guess this pastry is fit for Goddesses….
I have filled it with Mawa and mewo to make it luxurious. The outer cover is a crisp pastry that is later drizzled with a simple sugar syrup. The laving imparts its spicy flavour which reminds me of home in Pemba where my dad owned clove farms. The mavo used in this recipe is home made, and I have shared the recipe of how to make this.
I hope you will try making this scrumptious pastry for Diwali…
2 cups white flour
1/4 cup ghee
1/4 cup water ( approx )
In a bowl place flour and ghee and rub together well. Add water little at a time and prepare stiff dough. Cover the dough and set aside for about 15 minutes.
for stuffing
3/4 cup grated mawo
1/4 cup coarsly ground cashews
1/4 cup coarsly ground almonds
2 tablespoons icing sugar
1/2 teaspoon cardamom powder
20 clove ( approx )
ghee for frying
Place mawa in a skillet and soute on medium heat till it softens stirring continually. Turn the heat off and transfer mawo in a bowl, add ground nuts, cardamom powder and icing sugar. Mix all until well combined. Set aside
sugar syrup
1 cup sugar
1/2 cup water
Prepare syrup on a low heat, until get gooey consistency. Turn the heat off and let the syrup cool.
Divide the dough into about 20 balls. Roll a small disk, place the prepared stuffing in the centre and fold into a pocket. Place clove in the centre and secure. Heat the ghee in kadai and deep fry on a low heat on both sides until golden brown. Place the Latika in the cooled syrup and let soak for a minute, remove from the syrup and place on the serving plate. Enjoy !
jikoni 