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Regardless of what situation put you in the position of cooking for you, there is not any reason that you shouldn’t appreciate great food that’s exciting and agreeable since you’re dining alone.
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In case you have just a few campers and are searching for some easy camp cooking, try the simple and quick technique of tin can cooking. All you will need is a clean tin can – a 1 gallon size can works well. Your source of warmth can be a small campfire, or if wood burning is illegal, a small buddy burner may work nicely, which can be found at sporting good stores or online. Put your meal in the tin can and simply warm the contents of your can over a fire. This technique works great for soups, beans and tuna fish.
A more time-consuming camp cooking technique that also produces tasty food is pit cooking. It’s also a wonderful camp cooking method if you’re using a dutch oven or cast iron cookware. Pit cooking calms your food by heating rocks and coals that are buried in the ground. As the rocks cool , their emitted heat cooks the food. To pit cook, first dig a hole that is roughly three times larger than your own cookware. Line the pit with rocks and create a fire in the middle. When the flame has burnt rapidly for about an hourpush the hot coals and stone into the middle. Layer your wrapped meals or covered skillets on top of the rocks and coals and put on top. Following a couple of hours, you will have some delicious camp food to enjoy.
We hope you got insight from reading it, now let’s go back to coconut lavang latika recipe. You can have coconut lavang latika using 19 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to prepare Coconut lavang latika:
- Take for sugar syrup-
- Take 150 gm Sugar
- You need 1 cup Water
- Provide 250 gm Mawa/khova (milk solids)
- You need 1 tsp Cardamom powder
- Take For stuffing
- You need Chopped dry fruits as your choice
- Get 25 o gm All purpose flour
- Provide as needed Vegetable oil
- Take 1/2 cup Water
- Prepare 1 cup Crush fresh coconut
- Take 2 tbsp (Optional) Pottukadalai/Dalia
- You need For Covering
- Take as needed Warm Water
- You need 1/2 cup Vegan Filling Almond/Pista/Cashew nut powder
- Get 1 Cup (Slightly coarse powder is preferred) Sugar
- Take 1/2 tsp or as needed Cardamom Powder Dry/Fresh Shredded
- Get 1 cup Dry/Fresh Shredded Coconut
- Get 2 Tbsp Dalia (Coarse Powder)
Steps to make Coconut lavang latika:
- First prepare the dough and keep aside for 20 minutes at least.In a large bowl combine flour, baking powder, sugar, saffron water, ghee/oil and salt. Mix well and sprinkle warm water, knead well to make a smooth dough. Cover with a wet cloth and rest for 20 minutes.Make 10 small lemon size balls from the dough and set those aside.
- Once ready with filling and sugar syrup lets move to the final latika preparation.Flat a ball by sprinkling little flour and make thin poori approx 6” by 3"in size.I trimmed the edges and made rectangle shape.Take a spoonful filling and spread it evenly b leaving 1/2" to roll.Fold the two lengthy sides first then wet the remaining two edges and gently roll to form a packet.Insert a clove to seal the packet, so that the packet won’t open easily
- Repeat the same above process for remaining dough.Heat enough oil in a wok for frying labongo latika on medium low flame. Slowly add 3-5 pockets in it, fry slowly till both sides turn into golden brown.Remove them from the oil, drain the excess oil and immediately dip in thick sugar syrup for 4-5 minutes or till ready with next batch.Make sure that both sides of labongo latika are getting drenched in sugar syrup.Remove from syrup and arrange on serving plate.
Plain flour pastry or dough stuffed with rich sweetened milk solids is deep fried and. You'll need How to proceed: Heat oil in a kadai. Slip the latikas one by one and cook till golden brown and crisp. Lavang Latika Recipe In English. ★ In maida add ghee and mix. Add sufficient water and knead ★ Take a bowl and add raisin, dry coconut, cardamom powder, almond, cashew, pista pieces and mix.
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