Lavang lata also known as Laung Lata are a popular Indian sweet made primarily during the festive season of Diwali. As a food blogger with over 10 years of experience writing recipes, I'm excited to share this traditional recipe for making lavang lata at home.
Lavang lata get their name from the predominant ingredient - lavang or cloves, which are encased in a crunchy and flaky pastry shell. They are a great example of the sweet-savory flavor profile that is common in Indian cuisine. The stuffed cloves impart a robust aroma and flavor, which is perfectly complemented by the crispy outer later.These fried snacks are easy to prepare, requiring basic pantry ingredients. They make for a perfect treat to serve guests during Diwali or any other celebration. The sweet, savory and spicy flavors will delight people of all ages. Lavang lata pair well with a hot cup of masala chai.
Ingredients
- Maida (refined flour) 1 cup
- Ghee (clarified butter) 3 tbsp
- Ajwain (carom seeds) 1⁄4 tsp
- Kalonji (nigella seeds) 1⁄2 tsp
- Hing (asafoetida) Pinch
- Water For kneading
- Oil For frying
Stuffing
- Cloves (laung/lavang) 20-25
- Coarse sugar2 tbsp
- Fennel seeds (saunf) powder1⁄2 tsp
Step-by-Step Cooking Instructions
1. Take the maida in a bowl and add the ghee, carom seeds, nigella seeds, asafoetida and a pinch of salt. Rub the ghee nicely into the flour using your fingertips till it resembles breadcrumbs.
2. Slowly add water and knead to form a smooth, pliable dough. Cover and rest for 20 minutes.
3. For the filling, crush the cloves lightly using a mortar-pestle or rolling pin. Mix the crushed cloves with the sugar and fennel powder.
4. Pinch a lime-sized ball from the dough. Roll it between your palms to make a smooth ball.
5. Press it gently to make a disc. Make a dent in the center with your thumb and fill it with 1⁄2 tsp of the clove-sugar filling.
6. Bring the edges together and seal tightly to encase the filling. Roll it lightly between your palms to smoothen edges and shape into a ball.
7. Repeat with the remaining dough and filling.
8. Heat oil in a kadai or skillet over medium heat. Fry the lata in 2-3 batches till golden brown on both sides.
9. Remove with a slotted spoon and drain excess oil on paper towels.
10. Allow them to cool slightly before serving lavang lata. They stay fresh for 2-3 days when stored in an air-tight container.
Cooking and Preparation Time
- Resting dough after kneading 20 minutes
- Preparing filling 10 minutes
- Shaping the lata 30 minutes
- Frying 15-20 minutes
- Cooling 15 minutes
- Total Prep Time 1 hour 30 minutes
- Total Cooking Time 15-20 minutes
Tips and Variations
- Ghee can be replaced with oil or a ghee-oil combination for frying.
- Stuff the cloves, fennel and sugar filling inside puris to make clove stuffed poori.
- Other options for stuffing include grated coconut, chopped nuts, dry fruits, etc.
- Spice it up by adding a pinch of red chili powder or black pepper to the filling.
- Adjust the sweetness by adding more or less sugar as per taste.
Conclusion
Lavang lata are the perfect blend of flavors and textures - the aromatic cloves enveloped in crispy, flaky layers create a heavenly treat. As Diwali approaches, I hope you'll give this traditional recipe a try and dazzle your family and friends with these fabulous fried snacks. You can even gift lavang lata in pretty boxes or jars for the festive season. I'm sure the recipe will become a treasured part of your Diwali traditions for years to come. If you have any other favorite Diwali sweets, do share in the comments below. I'd love to learn new recipes from you as well!
Lavang Lata Recipe Card
Ingredients
- Maida (refined flour) 1 cup
- Ghee (clarified butter) 3 tbsp
- Ajwain (carom seeds) 1⁄4 tsp
- Kalonji (nigella seeds) 1⁄2 tsp
- Hing (asafoetida) Pinch
- Water For kneading
- Oil For frying
Stuffing
- Cloves (laung/lavang) 20-25
- Coarse sugar2 tbsp
- Fennel seeds (saunf) powder1⁄2 tsp
Instructions:
- Take the maida in a bowl and add the ghee, carom seeds, nigella seeds, asafoetida and a pinch of salt. Rub the ghee nicely into the flour using your fingertips till it resembles breadcrumbs.
- Slowly add water and knead to form a smooth, pliable dough. Cover and rest for 20 minutes.
- For the filling, crush the cloves lightly using a mortar-pestle or rolling pin. Mix the crushed cloves with the sugar and fennel powder.
- Pinch a lime-sized ball from the dough. Roll it between your palms to make a smooth ball.
- Press it gently to make a disc. Make a dent in the center with your thumb and fill it with 1⁄2 tsp of the clove-sugar filling.
- Bring the edges together and seal tightly to encase the filling. Roll it lightly between your palms to smoothen edges and shape into a ball.
- Repeat with the remaining dough and filling.
- Heat oil in a kadai or skillet over medium heat. Fry the lata in 2-3 batches till golden brown on both sides.
- Remove with a slotted spoon and drain excess oil on paper towels.
- Allow them to cool slightly before serving lavang lata. They stay fresh for 2-3 days when stored in an air-tight container.
Time (Cooking, Preparation):
- Resting dough after kneading 20 minutes
- Preparing filling 10 minutes
- Shaping the lata 30 minutes
- Frying 15-20 minutes
- Cooling 15 minutes
- Total Prep Time 1 hour 30 minutes
- Total Cooking Time 15-20 minutes
Tips and Variations for Dhokla
- Ghee can be replaced with oil or a ghee-oil combination for frying.
- Stuff the cloves, fennel and sugar filling inside puris to make clove stuffed poori.
- Other options for stuffing include grated coconut, chopped nuts, dry fruits, etc.
- Spice it up by adding a pinch of red chili powder or black pepper to the filling.
- Adjust the sweetness by adding more or less sugar as per taste.
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