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Larva

Ingredients
  Gram flour 250 Gram
  Ghee 1 Tablespoon
  Salt 1 Pinch
  Sugar 500 Gram
  Water 2 Cup (32 tbs)
  Saffron 1⁄2 Teaspoon, dry roasted, crushed and infused in
  Rose water 2 Tablespoon
  Vanilla essence 1 1⁄2 Teaspoon (Optional)
  Almonds 1 Tablespoon, blanched and slivered
  Shelled pistachio nuts 1 Tablespoon, chopped
  Crushed cardamoms 2 Teaspoon
  Nutmeg 1 , grated
  Oil 2 Cup (32 tbs) (For Deep Frying)
Directions

To make mixture, sieve gram flour with salt and rub in ghee.
Add a little water to make a stiff paste.
Keep aside.
To make syrup, dissolve sugar in water.
Boil to make a medium, two-thread syrup.
Leave on low heat for a few minutes.
Add saffron-coloured rosewater and vanilla essence if used.
Remove from fire and keep aside three-quarter cup of syrup.
Heat oil in a deep karai or frying pan.
Press gramflour paste through a colander into oil, so that small drops of mixture fall in.
Fry till light golden brown.
Remove from oil and drain in a colander.
Put into syrup and mix well.
If all the syrup has been absorbed add reserved three-quarter cup.
When all the mixture has been fried and soaked in syrup, pass through a coarse mincer.
Spread onto a flat Swiss roll tin, sprinkle garnish ingredients on top and press into mixture, firmly.
Cut into small rectangular shapes and serve.
To make agherni no larvo, shape into a cone.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Dessert
Method: 
Fried
Restriction: 
Vegetarian
Ingredient: 
Almond
Preparation Time: 
45 Minutes
Cook Time: 
30 Minutes
Ready In: 
75 Minutes
Servings: 
4

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