Lavang Latika, Bengali Labang Latika
by Tarla Dalal
lavang latika recipe | Bengali labang latika | traditional Indian mithai | lobongo latika | with step by step images.
lavang latika is a mithai that perfectly exemplifies the opulent side of Indian cuisine. Learn how to make lobongo latika.
Rich and aromatic, Lavang Latika is a famous Bengali sweet made after Durga Pooja. The fragrance of fried latika is sure to lure anybody. When time permits make this authentic mithai made with khoya, rich nuts and a touch of saffron.
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 to make this traditional Indian lavang latika mithai.
To make lavang latika, first make the sugar syrup by combining sugar and water and cooking for 20 minutes. Then divide dough and stuffing into 12 equal portions. Roll out one portion of the dough into 125 mm. (5”) diameter circle. Put a portion of the filling into the center and fold two sides overlapping each other. Overlap the remaining two sides to form a book fold and seal it using a little water and a clove. Repeat steps to make 11 more lavang latika’s. 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. Just before serving, re-heat the sugar syrup on a slow flame for a few seconds. Put the deep-fried lavang latika’s in it, mix gently and allow it to soak for 10 to 15 minutes. Drain them lightly. Serve lavang latika warm garnished with saffron strands.
The rich aroma of Indian spices envelopes the home when the Bengali labang latika is served with love to friends and visitors, and joy fills their hearts when they bite into this delicious treat.
Tips for lavang latika. 1. Fry the latika on a slow flame so they cook well from inside as well. 2. Remember to re-heat the sugar syrup before adding the fried latika so they soak the syrup well. 3. This sweet tastes best when served warm.
Rasgulla, Mishti Doi, Lebu Sandesh and Chum Chum are other popular Bengali sweets.
Enjoy lavang latika recipe | Bengali labang latika | traditional Indian mithai | lobongo latika | with step by step photos.
Lavang Latika, Bengali Labang Latika recipe - How to make Lavang Latika, Bengali Labang Latika
Preparation Time: Cooking Time: Total Time:
Makes 12 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 mixed nuts (almonds , pistachios and cashewnuts)
1/2 tsp warm milk
1/4 tsp saffron (kesar) strands
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
- 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
- Divide the dough into 12 equal portions and flatten each portion between your palms and keep aside.
- Divide the stuffing into 12 equal portions and keep aside.
- Roll out one portion of the dough in to 125 mm. (5”) diameter circle.
- Put a portion of the filling into the center and fold two sides overlapping each other.
- Overlap the remaining two sides to form a book fold and seal it using a little water and a clove.
- Repeat steps 3 to 5 to make 11 more lavang latika’s.
- 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.
- Just before serving, re-heat the sugar syrup on a slow flame for a few seconds.
- Put the deep-fried lavang latika’s in it, mix gently and allow it to soak for 10 to 15 minutes. Drain them lightly.
- Serve warm garnished with saffron strands.
| Energy | 188 cal |
| Protein | 3.5 g |
| Carbohydrates | 23.5 g |
| Fiber | 0.1 g |
| Fat | 8.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 54.9 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 0.5 mg |
| Folic Acid | 0 mcg |
| Calcium | 95.4 mg |
| Iron | 0.4 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 0.7 mg |
| Potassium | 9 mg |
| Zinc | 0.2 mg |
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...