Suggestion:-
For making lavan latika, take flour in a bowl and add ghee into it. Add little water at a time and knead stiff dough same as required for making pooris. For kneading this much quantity of dough, more than 1/4 cup of water is required. Cover the dough and keep it aside for 20 minutes to set.
Take mawa in wok and roast on medium flame until gets slightly brown in color. Keep stirring constantly. Take out the roasted mawa in a plate.
Chop cashews and almonds in small pieces and make powder of green cardamom.
Add powdered sugar, finely chopped cashews, almonds and mix everything really well. After the dough is set, knead the dough again and make small lumps from it. Take one dough ball and flatten it with your palm and then roll out in to a poori with 2.5 to 3 inch diameter. Now place 1 tsp stuffing over the poori and lift it from all sides. Now place one clove over the top to seal it and place it in a plate. Like wise prepare all lavang latika. With this dough approx, 20 to 21 lavang latika can be prepared.
Take ghee in a wok and place it over flame for heating. When ghee is medium hot, place 4 to 4 lavang latika in to it and fry them on low flame until they get golden brown in color from all sides. Take out the fried lavang latika in a plate. Likewise prepare all lavang latika.
Take 1 cup sugar in any vessel and add 1/2 cup water into it. Place it over flame for making the sugar syrup.
When sugar dissolves in water, cook for 2 more minutes. Take 1 to 2 drops of sugar syrup in a plate and with help of thumb and index finger. It should be sticky and gooey in consistency. Turn off the flame and allow the sugar syrup to cool. Place all the fried lavang latika in to it and soak them for 1 minute so that they soak the syrup and taste better. Take them out in a plate.
Lavang latika is now ready. These can be consumed for up to 1 week and for 15 days if kept in frigid.
