Dissolve the sugar in 1/4 cup of water and switch off the flame when it comes to one string consistency. Cover it and keep. Before we put the fried pockets let us warm it up once.
Divide the dough into equal lemon size balls.
Take one small ball and dust it with plain flour.
Roll this into a medium thick(not so thin or not too thick) discs, like how we roll for pooris.
Place a tblsp of filling in the center.Do not spread it much. Also flatten it with your palm.
Now to fold, bring both the sides together and over lap it.
Now bring the other 2 sides together and over lap it.
Put the lavang in the center so that the filling will not open while frying in oil.
Even you can apply little oil on the ends to hold the edges tight. Gently flatten the pockets with your palm.
Keep this covered all the times. Heat oil for deep fry.
When the oil is hot, keep the flame low.
Slowly put the lavang latikas inside the oil. Drop in batches. Do not over crowd the pan.
After sometime gently flip it. If needed bring the flame to medium but if you feel again the oil is heating up more, bring it back to low. Else inside will not get cooked.
Fry till golden brown and once done take it out from the oil and warm the sugar syrup slightly.
Drop the lavang latikas inside the sugar syrup.
Let this soak in the syrup for 2-3 minutes. Take it out from the syrup and arrange it on a plate.
Repeat this for the rest of the dough and filling.
Let me explain the other method of folding now.
Make a small disc (poori size) and keep the filling in the center.
Bring the sides together and over lap it as we did in the first method.
Now turn this upside down.
Now bring the other edges together and over lap it. You can brush the edges with little water for better sealing.
Gently insert the clove in the middle.
Flatten it gently with your palms.
Deep fry this as mentioned above and put this in sugar syrup for 2-3 minutes and arrange it in a plate.
Whichever method you find it easier continue in that. I found both are easy and the lavang latikas came out very cute too