Gujjia & Lavang Latika

Ingredients for 12pcs. (Serves 6)
Serving Size: 2

(1 Portion gives 313kcal Energy, 4.8g protein,13.2g Fat)
 

For Crust:

 

Refined Wheat Flour (Maida): 120gms

Ghee (Clarified Butter): 20gms

Cold Butter: approx. 30ml

 

For Filling:

 

Khoa, crumbled: 60gms

Semolina (Suji/Rawa), roasted: 20gms

Coconut, grated: 20gms

Almonds, blanched and chopped: 1/2 Cup

Castor sugar: 40gms

Ghee/Oil: for frying

 

Syrup for Lavang Latika:

 

Sugar: 100gms

Water:  90ml/ 6Tbsp

 

Method:

 

Gujjia

• Take the maida in a plate/basin. Make a well in the centre. Add the melted ghee and mix lightly with finger tips. Add water, little at a time to ensure uniform hydration.
• Make a stiff dough. Cover with a moist muslin cloth and keep aside for half an hour.
• Prepare the filling by cooking khoa for some time, remove and cool. Add the roasted semolina, grated coconut and nuts. Mix well, add the sugar.
• Make 12 small balls out of the dough and roll into small thin discs like puries. Divide the filling into 12 equal portions.
• Put one portion of the khoa mixture in the centre of each puri. Moisten the edges with a little thick maida paste and fold into a semi circle. Press the edges together very firmly. Crimp the edges by hand or use a gujjia mould.
• Deep fry to golden color on very slow heat.

 

Lavang  Latika

• Proceed as for gujjias till step no. 4. Put the filling in the centre of each round. moisten the edged of the puri and bring opposite ends to overlap in the centre. press the folds. turn over and bring the two flaps of the envelop to the centre and fix a clove to secure the folds.
• Heat the oil in a karahi, remove from fire and add lavang latika at a very low temperature. when the bubbles subside, which means the fat has cooled down a little, put the karahi back on fire and continue to fry on moderate heat till golden brown.
• Make a syrup of sugar and water. To clean it boil it with diluted milk and skim off the scum from top. cook the syrup to a two thread consistency. (Touch the tip of your index finger with the syrup and press it with the thumb. On  separating the finger and thumb the syrup should stretch into 2 threads)
• Dip the lavang latikas in syrup and drain them.

                                   

Secret Tip: Gujjia also could have a similar coating of syrup, if desired. For the calorie conscious  bake the gujjias in a warm oven till the crust turns golden brown in color and avoid the sugar syrup.