Lavang Latika

In a large bowl, combine Atta flour and 50 grams of Ghee. Rub the Ghee into the Atta flour until it resembles breadcrumbs.

Gradually add Water (for dough) and knead into a firm, smooth dough. Cover with a damp cloth and let it rest for 30 minutes.

For the filling, crumble Khoya into a pan and cook on medium heat for 5-7 minutes until it slightly changes color and becomes aromatic. Let it cool completely.