This is a version of lavang lathika where the sweet was baked instead of resorting to frying.
Ingredients
Maida – 1 to 1.5 cups
unsweetened khoa/ Mawa crumbled – 200 gm
Dry pitted sliced dates – 3 to 4 tbsp
Raisins – 3 to 4 tbsp
Poppy Seeds – 2 to 3 tbsp
Cardamom powder – a pinch or two
Oil – a few tsp
Cloves as needed
Salt to taste
Sugar syrup 1 string consistency – from say 3/4 to 1 cup sugar
Get Baking!
1. Knead the maida with some salt, oil and water into soft dough. Cover and keep aside for 15-20 minutes.
2. Mix up the crumbled khoa, dates, raisins, poppy seeds, cardamom powder for the filling
3. Knead the dough and make small balls. Roll the balls into small pooris (about 3″ diameter)
4. Place 1 to 1.5 tsp of the filling in the center of the poori.
5. Wrap up the filling using the poori by overlapping opposite sides and shaping it like a rectangle
6. Secure the filling by inserting a clove in the middle and ensuring the filling does not spill out or sides do not open.
7. Line up the sweets on parchment paper. Bake for 20-30 minutes at 180 deg.
8. Crank up to 200 deg and bake for a further 5 minutes.
9. Make the 1 string consistency sugar syrup by the side.
10. Dip the lavang lathikas in the sugar syrup and allow to soak.
11. Take the sweet out and set aside to cool on a plate. Store in an airtight container.
Tips
You can add some other sliced dry fruits to the filling, like almonds, cashews. You can add desiccated coconut…use imagination 🙂
You can mix whole wheat flour and maida in the ratio 80%-20%
Take care not to add too many ingredients as you may wind up with more filling than dough. The quantities are all up to you, may increase or decrease any based on taste.
Keep an eye out while baking and ensure that the sweets turn a golden brown and not get overbaked.
It is a good idea to make as many portions of the filling as there are pooris. If there is more filling, you can freeze the excess. More dough…make them into thick pooris, score them out like thukda and bake/fry.
Shakahari Saapadu 