Melt butter in a frying pan over low flame, add milk powder and mix well. Cook over medium heat until mixture leaves sides of the pan. Lower flame and stir till mixture takes the form of a soft dough.
Cook till it is light brown. Turn off flame.
Remove the dough; set aside in a bowl. After it cools down, add 50 gm of sugar powder, almonds, cardamom and cashew, and mix well. Now the filling is ready; set it aside.
Mix flour and 100 gm refined oil in a bowl. Make a soft dough using a little water. Knead the dough to make it soft. Divide the dough into 20-25 equal parts approximately; roll each part of the dough into balls with the help of your palm.
Roll each ball to a circular shape, 4-inches in diameter and place the filling mixture in the centre. Fold it in such a way that the mixture is tightly covered. Clip it with the help of a clove.
Heat refined oil in a frying pan over medium flame, add a few long lata and fry till brown. Remove and set aside.
Take Add 1/2 cup of water to the remaining sugar and cook (boil) on medium heat until syrup is of one thread consistency. Add fried long lata to the syrup and soak till they are coated well.
Long lata is ready to serve.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.