A famous sweet of India famous for its crunchy texture from outside and soft melting mawa from inside makes it one of the most famous and sweetest sweets of the world.
Ingredients :-
- 500 grams Maida
- Desi or Dalda ghee
- 200 gms mawa
- Some chopped cashews almonds
To make syrup :-
- 400 gms sugar –
- 200 ml water
Cooking Directions :-
35 minutes
- To make Launglata, first of all, mix two cups of flour and 2 tablespoons of ghee in a vessel. Adding ghee will make the Launglata crispy and nice on top. After this, add water little by little to the flour and prepare a soft dough for Launglata.
- After this, cover the flour and keep it aside for about 10 minutes.Now put 200 grams of mawa, some chopped cashew nuts, almonds, raisins, coconut and half a teaspoon of cardamom powder in a bowl and mix all the things well in the mawa and prepare the filling of launglata.
- Now for the syrup, put the pan on the gas and add two cups of sugar, one cup of water and melt the sugar on high flame.After the sugar dissolves in water, now reduce the flame and cook the syrup for 1 more minute, so that the syrup gets cooked and becomes slightly thick and then remove the syrup from the gas, cover it and keep it aside.
- After about 10 minutes, knead the flour once again to make it soft and then make small balls of it.Now place a dough ball on a board or rolling board and roll it into a Puri sized ball using a rolling pin. After rolling the strip, apply water on it well.
- After this, place some Mawa filling on the strip and then fold it from both the sides and then paste it by applying water. After this, fold it from the top and stick it to make a long leaf.
- In the same way, prepare launglata from all the dough balls.
- After this, put the launglata in the oil and fry it on medium flame by turning it every now and then till it becomes golden in colour.
- After frying the launglata, immediately dip it in the sugar syrup and keep it in the syrup for 10 to 12 minutes, so that the launglata absorbs the syrup well from inside.
- When Launglata absorbs the syrup properly, serve it to everyone to eat hot.
This way you can make Launglata at home just like a confectioner and eat it comfortably for a week because it will not spoil quickly