Ingredients:

• 250 g – flour (maida)
• 1 cup – Sugar
• 1/2 cup – water
• 100 g – khoya
• 3 tbsp – Pistachios (chopped)
• 4- 5 tbsp – Almonds (chopped)
• 3 tbsp – Raisins (chopped)
• 3 tbsp – Cashewnuts (chopped)
• 15-20 – Cloves
• 1/2 tsp – Nutmeg and Cardamom powder
• 3 tbsp – oil
• 4 tbsp – Ghee
• Ghee, to fry

Method:

1. Mix ghee (4 tbsps) and oil with the flour. Add water and knead into a stiff dough.
2. Fry khoya in a little ghee, add the nuts, raisins, and nutmeg and cardamom powder.
3. With the sugar and water, make sugar syrup of one string consistency and keep aside.
4. Make small balls with the dough and roll into small circles.
5. Put a little mixture of khoya in each, fold into a square shape, and seal each with a clove.
6. Deep fry them in ghee on low flame and dip in sugar syrup. The labanga latas are ready to serve.

Recipe courtesy of Padma