500 gm finely grinded flour (maida)
350 gm refined oil
500 gm dried milk
100 gm unsalted butter
500 gm sugar
5 almonds (finely chopped)
¼ tsp cardamom powder
10 cashew nuts powder
Melt butter in a frying pan on low flame, add milk powder mix it well, cook on medium heat until mixture starts leaving sides of the frying pan, lower the flame, mixture takes the form of a soft dough, cook till it becomes light brown. Off the flame. Remove the dough; put it in a bowl, set aside. After cooling naturally add 50 gm sugar powder, almonds, cardamom and cashew, mix it well. Now filling mixture is ready, set aside.
Mix flour, 100 gm refined oils in a bowl mix it well. Make soft dough using little water. Knead the dough to make it soft. Divide the dough in 20 -25 equal parts approximately, roll each part of the dough into balls with the help of palms.
Roll each ball to a circular shape of 4 inches diameter put filling mixture in the center and fold it in such a way that mixture is tightly closed. Clip it with the help of a clove.
Heat refined oil in a frying pan over medium flame, add few longlata to it, cook till all the sides becomes brown, lift it out, set aside.
Take remaining sugar; add ½ cup of water, cook (boil) on medium heat until syrup is about one thread. Add fried long lata in to the syrup, they are coated with syrup all around.
Long lata is ready.