Labanga Lata - The typical odia pitha

Ingredients:

• Maida - 2 cups (level)

• Cloves - 15 to 20
• Ghee - 1 1/2 tblsp
• Salt - a pinch
• Oil or ghee - for frying
• Sugar - 1 cup (heaped)
• Water - 1/2cup
• Sugarless koa - 200gms
• Desiccated coconut - 1 cup
• Cardamom powder - 1/4 tsp
• Powdered sugar - 1/2 cup

• Finely chopped cashews - 1 tblsp

Method:

• Rub ghee well on a plate and then mix with flour, salt gently
• When it is mixed, sprinkle water and gradually knead into stiff dough.
• Keep closed for half an hour.
• Mix the Sugarless khoa, Desiccated coconut , Cardamom powder ,Powdered sugar,finely chopped cashews for filling together .
• Mix the sugar and water in a heavy-bottomed pan and set up to boil, on a medium and allow to boil some more.
• A scum will be formed on the surface. Keep testing the syrup to check its consistency. To do this dip a wooden spatula in the syrup and lift out
• Prepare small balls from maida dough and roll out into very thin circles.
• Keep little stuffing in the centre.
• Fold both sides to the centre to cover filling.
• Then fold other two sides to centre overlapping each other to form a square.
• Insert one clove on top.
• Prepare all labanga lathas in the same manner and keep closed under a wet cloth.
• Heat ghee or oil in a heavy kadai till it becomes moderately hot.
• Reduce flame and deep fry in that, few at a time till crisp on both sides turning over gently.
• cook only on low flame.
• Dip it in the syrup and arrange on a plate.
• Serve after few hours when the syrup dries.

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