Make melted ghee in a bowl. Add flour, salt and mix well. Add enough water to make a pliable smooth dough.

Set aside the dough for 30 minutes.

Coarsely grind 10 almonds, 20 pistachios and 3 tablespoons grated coconut.

Dissolve 1/3 cup sugar in about 3-4 tablespoons water. Let the syrup turn a bit thick.

Add the khoya and mix well.

Let the mixture turn thick and become a soft mass. Now add the ground coconut-nuts mixture. Add cardamom powder and mix well. Remove to a plate.

Take the prepared dough and divide into 18-20 equal sized balls.

Take one ball and roll like a poori. Keep around 1 tablespoon of prepared filling in the middle.

Fold as shown in the picture. Seal with a lavang/lavangam. Prepare the remaining dough balls in the same way.

Heat oil for deep frying. In the mean while prepare a sticky sugar syrup with 1/2 cup sugar and 1/4 cup water just like we do for gulab jamun. Let it stay warm.

Now star deep frying the prepared lavang latika in hot oil. Fry 3-4 at a time. Remove the deep fried lavang latika to a plate, rest for 1 minute and then add to the warm sugar syrup.

Remove from sugar syrup after 5 minutes. Do not soak for long time.Serve lavang latika at room temperature.