Banarasi Launglata
Diamond-shaped pastries stuffed with sweetened khoya and dried fruit, fried golden and dipped in sugar syrup, pinned closed with a single clove, a Banarasi festive classic.
- Prep
- 40 min
- Cook
- 30 min
- Total
- 70 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Rolling pin
- •Kadai for frying
- •Sugar syrup pan
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 13 g
- carbs
- 32 g
- fibre
- 1 g
- protein
- 5 g
- calories
- 260 kcal
Instructions
- 1
Mix maida (plain flour), ghee (clarified butter), and water into a firm dough. Let it rest for 20 minutes.
- 2
Toast crumbled khoya (dried milk solids) in a pan until fragrant. Mix with powdered sugar, chopped nuts, and cardamom powder.
- 3
Roll the dough out thin. Cut it into small rectangles or ovals.
- 4
Put a spoonful of filling on each piece. Fold into a diamond or roll, and pin closed with a whole clove.
- 5
Boil sugar and water together until the syrup is thick enough that a drop stretches into a single thread.
- 6
Heat oil in a kadai (deep pan) on medium-low. Deep fry the pastries in batches until golden and crisp, turning occasionally.
- 7
Briefly drain the fried pastries on paper towels.
- 8
Dip the warm pastries in the sugar syrup for a few seconds. Remove and place on a tray to set.
- 9
Let them cool slightly before serving so the sugar coating firms up.
Chef's tips
Fry the launglata on medium-low heat so the pastry cooks through evenly. Always use the clove pin to keep the pastry sealed.
Ingredient substitutions
- khoya → thickened milk powder mixed with a little milk and ghee
Storage
Store in an airtight container at room temperature for up to 4 days.
Reheating
Best served at room temperature; warming is not necessary.
Common mistakes to avoid
- •Frying on high heat, which browns the outside before the khoya filling warms through.
Serving suggestions
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