Lavang Lata which has many names like Laung Lata, Laung Latika etc. Traditionally Lavang Lata cover is made of all purpose flour and stuffed with khoya, nuts.Lavang latas are deep fried and then soaked in thick sweet sugar syrup. The outer cover of Lavang Lata is crispy and it is soft-moist from inside. This Indian sweet is very popular in Uttar Pradesh. I have grown up eating this sweet and always craved for it. It’s one of the perfect Indian dessert made on festive occasions. Serve these Lavang Latas hot or warm just the way you will like it. You can refrigerate Lavang Latas for 2-3 days in airtight container.

But to make it healthier I have used Nutty Yogi Multi Millet Flour (in place of all purpose Flour), organic Jaggery (in place of Sugar) and Desi Ghee.



👉 1 cup Nutty Yogi Multi Millet Flour
👉 2 tsp Nutty Yogi Desi Ghee
👉 Mawa/khoya
👉 Dry Fruit Powder
👉1 cup Nutty Yogi Organic Jaggery
👉 Oil/Ghee for Frying
👉 Cloves