Lavang Latika, Bengali Labang Latika

Lavang Latika, Bengali Labang Latika

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Here is a mithai that perfectly exemplifies the opulent side of Indian cuisine. Rich and aromatic, Lavang Latika is a famous Bengali sweet made after Durga Pooja.

Covers made of plain flour dough are packed with a succulent mixture of mawa and nuts, deep-fried and soaked in sugar syrup before serving.

The rich aroma of Indian spices envelopes the home when the Lavang Latika is served with love to friends and visitors, and joy fills their hearts when they bite into this delicious treat.

This sweet tastes best when served warm. Make sure you fry the Lavang Latika on a slow flame, otherwise it will remain raw.

Rasgulla , Mishti Doi , Lebu Sandesh and Chum Chum are other popular Bengali sweets.

Lavang Latika, Bengali Labang Latika recipe - How to make Lavang Latika, Bengali Labang Latika

Preparation Time:    Cooking Time:    Total Time:     Makes 12 pieces
Show me for pieces


For The Dough
3/4 cup plain flour (maida)
1 tbsp ghee
salt to taste

To Be Mixed Into A Filling
3/4 cup crumbled mawa (khoya)
1/2 cup chopped nuts (almonds , pistachios and cashewnuts)
1/2 tsp warm milk
1/4 tsp saffron (kesar) strands (kesar)
1/4 tsp powdered sugar
1/2 tsp cardamom (elaichi) powder

For The Sugar Syrup
1 cup sugar

Other Ingredients
12 cloves (laung / lavang)
ghee for deep-frying

For The Garnish
4 to 5 saffron (kesar) strands

For the sugar syrup

    For the sugar syrup
  1. Combine the sugar and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 20 minutes, while stirring occasionally. Keep aside.

How to proceed

    How to proceed
  1. Divide the dough into 12 equal portions and flatten each portion between your palms and keep aside.
  2. Divide the stuffing into 12 equal portions and keep aside.
  3. Roll out one portion of the dough in to 125 mm. (5”) diameter circle.
  4. Put a portion of the filling into the center and fold two sides overlapping each other.
  5. Overlap the remaining two sides to form a book fold and seal it using a little water and a clove.
  6. Repeat steps 3 to 5 to make 11 more lavang latika’s.
  7. Heat the ghee in a deep non-stick pan on a medium flame, deep-fry a few lavang latikas on a slow flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
  8. Just before serving, re-heat the sugar syrup on a slow flame for a few seconds.
  9. Put the deep-fried lavang latika’s in it, mix gently and allow it to soak for 10 to 15 minutes. Drain them lightly.
  10. Serve warm garnished with saffron strands.
Nutrient values (Abbrv) per piece
Energy188 cal
Protein3.5 g
Carbohydrates23.5 g
Fiber0.1 g
Fat8.8 g
Cholesterol0 mg
Sodium0.7 mg


Lavang Latika
 on 16 Jan 17 04:20 PM

My lavang latika''s turned out great. I made them for Sankashti Chaturthi this time instead of modak''s. It was luscious, crisp and so mouthful. The filling is easy and delicious that you wouldn''t stop on one... No one can eat just one...
Lavang Latika
 on 12 Jun 13 10:45 AM