Authentic Mawa Latika Recipe – Cardamom Flavored Indian Pastry

Last Updated on 2 months by Neha Deshmukh

Authentic Mawa Latika Recipe – Cardamom Flavored Indian Pastry

Hey everyone! If you’ve ever been to an Indian sweet shop, you’ve probably spotted these little, clove-studded beauties – Mawa Latikas! They’re these incredibly delicate, flaky pastries filled with a sweet, cardamom-infused khoya (milk solids) filling. Honestly, they’re a bit of work, but so worth it. I first made these for Diwali a few years ago, and they were a huge hit with my family. Let’s get baking!

Why You’ll Love This Recipe

These aren’t just delicious; they’re a little piece of Indian culinary tradition. Mawa Latikas are perfect for festivals, special occasions, or just when you’re craving something truly special. The combination of the crispy pastry, the sweet, aromatic filling, and the gentle warmth of cardamom is just… heavenly. Plus, they look so pretty!

Ingredients

Here’s what you’ll need to make about 20 lavang latikas:

• 250 gms Mawa/khova (milk solids)
• ?? tsp Cardamom Powder (about ½ – 1 tsp, depending on your preference)
• 250 gms All-Purpose Flour
• ?? cup Vegetable Oil (approximately ¾ – 1 cup, you’ll need some for frying too)
• 1 pinch Salt
• 20 cloves
• 150 gms Sugar
• 1 cup Water

Ingredient Notes

Let’s talk ingredients, because getting these right makes all the difference!

Khova/Mawa Quality & Types: Khova is the star of the show. You can find it at Indian grocery stores. There are different types – chenna khova is softer and moister, while dhapoya khova is more granular and has been cooked down further. Either works, but dhapoya will give a slightly more intense flavor.

Cardamom Powder – Freshness & Flavor: Seriously, use fresh cardamom powder! The flavor is so much better. If you can, grind the cardamom pods yourself right before you start. It makes a huge difference.

Flour Choice for Latika: All-purpose flour works perfectly here. I haven’t experimented with other flours too much, but I’ve heard good things about using a little bit of semolina (rava) for extra crispness.

Vegetable Oil – Best Options for Frying: You want a neutral-flavored oil with a high smoke point. Vegetable oil, canola oil, or sunflower oil are all good choices. Don’t use olive oil – the flavor will be off.

Regional Variations in Latika Recipes

Latikas are made all over India, and you’ll find slight variations depending on the region. Some people add a touch of saffron to the filling for a beautiful color and subtle flavor. Others like to use a little bit of chopped nuts, like pistachios or almonds, in the stuffing. My grandmother always added a tiny pinch of nutmeg – it’s a lovely addition!

Step-By-Step Instructions

Okay, let’s get cooking!

1. Prepare the stuffing: In a bowl, combine the 250 gms khova and cardamom powder. Gently knead it together until everything is well mixed. Don’t overwork it, just enough to combine. Set this aside.
2. Make the dough: In a separate bowl, mix the 250 gms flour and a pinch of salt. Start adding the vegetable oil, a little at a time, and rub it into the flour until the mixture resembles breadcrumbs. This is where you get that flaky texture! Gradually add water, a tablespoon at a time, until the dough comes together and forms a smooth ball. It shouldn’t be sticky.
3. Rest the dough: Wrap the dough in plastic wrap and let it rest for about 10 minutes. This allows the gluten to relax, making it easier to roll out.
4. Create sugar syrup: While the dough rests, make the sugar syrup. In a saucepan, combine the 150 gms sugar and 1 cup water. Bring it to a boil and cook until the syrup is slightly thickened – it should coat the back of a spoon. Remove from heat.
5. Assemble latikas: Divide the dough into 20 equal balls. Roll each ball into a 3-inch circle. Place about 1 tablespoon of the khova stuffing in the center of each circle.
6. Seal and decorate: Now comes the fun part! Bring all the edges of the dough up and over the stuffing, pinching them together to seal. Press a clove into the center of each sealed latika.
7. Fry: Heat the vegetable oil in a deep frying pan or wok over medium-low heat. Gently fry the latikas, a few at a time, until they are golden brown and crispy. This should take about 5-7 minutes per batch.
8. Glaze: Drain the fried latikas on paper towels to remove excess oil. While they’re still warm, dip them into the sugar syrup for about 10 seconds.
9. Cool and serve: Transfer the glazed latikas to a serving plate and let them cool completely before serving.

Expert Tips

A few things I’ve learned over the years…

Achieving the Perfect Dough Consistency: The dough should be soft but not sticky. If it’s too dry, add a little more water, a teaspoon at a time. If it’s too sticky, add a little more flour.

Ensuring Even Stuffing Distribution: Don’t overfill the latikas! It’s better to have a little less stuffing than to have it leaking out during frying.

Frying Temperature Control: Medium-low heat is key. If the oil is too hot, the latikas will brown too quickly on the outside and remain uncooked inside.

Syrup Consistency for Optimal Glazing: The syrup should be slightly thickened, but not too thick. If it’s too thick, the latikas will become sticky and hard.

Variations

Want to switch things up? Here are a few ideas:

Vegan Mawa Latika (Using Plant-Based Alternatives): You can substitute the khova with a vegan alternative made from cashew cream or coconut milk. It won’t be exactly the same, but it’s a delicious option!

Gluten-Free Latika (Using Alternative Flours): Try using a gluten-free all-purpose flour blend. You might need to adjust the amount of water slightly.

Spice Level Adjustment – Adding Saffron or Nutmeg: A pinch of saffron or nutmeg in the filling adds a lovely warmth and complexity.

Festival Adaptations – Diwali & Holi Special Latikas: For Diwali, I like to decorate the latikas with edible silver leaf (varak). For Holi, you can add a tiny bit of food coloring to the syrup for a festive touch.

Serving Suggestions

Mawa Latikas are best enjoyed with a cup of chai (Indian tea). They’re also lovely served alongside other Indian sweets.

Storage Instructions

Store the cooled latikas in an airtight container at room temperature for up to 3-4 days. They might lose a little bit of their crispness over time, but they’ll still be delicious!

FAQs

What is Khova/Mawa and where can I find it? Khova, also known as mawa, is a milk solid made by evaporating milk. You can find it at most Indian grocery stores, often in the refrigerated section.

How do I know when the sugar syrup has reached the right consistency? The syrup should be slightly thickened and coat the back of a spoon. If you take a small drop between your thumb and forefinger, it should form a single, sticky thread.

Can I make the dough ahead of time? Yes, you can! Just wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days. Let it come to room temperature before rolling it out.

What if my latikas are breaking while frying? The oil might be too hot, or the dough might be too dry. Lower the heat and add a little more water to the dough if needed.

How can I prevent the stuffing from leaking out during frying? Don’t overfill the latikas, and make sure to seal the edges tightly.