Friday 21 September, 2018
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Lavanga triangles

What’s Cooking? by P.S. Lakshmi Rao


3 Cups all purpose flour

3 Tablespoons hot Crisco or oil

1Cup warm water

1 Pinch of salt

1⁄2 Cup all purpose flour for dusting

Cloves (lavangas)

2 Cups of oil

Sugar syrup

1 1⁄2 Cup sugar

1 Cup water

1⁄2 Teaspoon crushed cardamom seeds (elaichi)

Slivered almonds and pistachios (optional)

In a medium mixing bowl, mix dough ingredients together and knead for two minutes. Keep it covered for a couple of hours.

In a three- quart saucepan, mix sugar and water. Boil for three minutes. Reduce heat; simmer for four minutes and remove from heat. Mix cardamom powder. Keep it aside.

Make one-inch diameter balls and dust them with flour. Roll each ball with a rolling pin to four-inch diameter circles. Fold each circle into half circle and fold it again to make it a triangle. Stick a clove in the middle, so that the shape will remain in tact when fried. Repeat with remaining dough.

In a small frying pan, heat oil and fry three or four triangles at a time on low heat until light brown. Transfer these to sugar syrup and remove immediately with a separate slotted spoon to a tray. Sprinkle almonds and pistachios if using.

 Variation: Make circles same as above. Make four or five slits in the middle and pinch the ends together. These look very nice like jack fruit segments.

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