{"id":102,"date":"2025-02-17T10:48:24","date_gmt":"2025-02-17T10:48:24","guid":{"rendered":"https:\/\/neelumummy.com\/?p=102"},"modified":"2025-02-25T12:14:51","modified_gmt":"2025-02-25T12:14:51","slug":"launglata","status":"publish","type":"post","link":"https:\/\/neelumummy.com\/index.php\/2025\/02\/17\/launglata\/","title":{"rendered":"Launglata"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">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.<\/span><\/p>\n<h4><b>Ingredients :-<\/b><\/h4>\n<ul>\n<li>500 grams Maida<\/li>\n<li>Desi or Dalda ghee<\/li>\n<li>200 gms mawa<\/li>\n<li>Some chopped cashews almonds<\/li>\n<\/ul>\n<h4><b>To make syrup :-<\/b><\/h4>\n<ul>\n<li><b>400 gms sugar \u2013<\/b><\/li>\n<li><b>200 ml water<\/b><\/li>\n<\/ul>\n<h4><b>Cooking Directions :-<\/b><\/h4>\n<p><span style=\"font-weight: 400;\">\u00a035 minutes<\/span><\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">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.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">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.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">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.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">\u00a0After 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.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">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.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">In the same way, prepare launglata from all the dough balls.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">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.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">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.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">When Launglata absorbs the syrup properly, serve it to everyone to eat hot.<\/span><\/li>\n<\/ol>\n<p><span style=\"font-weight: 400;\">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<\/span><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 \u2013 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":103,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,17,16],"tags":[],"class_list":["post-102","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-dessert","category-indian"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Launglata - Neelumummy.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/neelumummy.com\/index.php\/2025\/02\/17\/launglata\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Launglata - Neelumummy.com\" \/>\n<meta property=\"og:description\" content=\"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. 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