Lavang Latika Recipe – Labanga Latika

    lavang latika

    Lavang Latika recipe – How To Make Lavang Latika – Longlata Recipe

    Lavang Latika is a traditional recipe of Bengal prepared especially on festivals. This tantalizing dish is stuffed with sweetened Khoya and dry fruits stuffing, coated with sugar syrup making it crusty from outside but soft from inside and sealed with a clove.

    You can use coconut or any other ingredient to prepare the stuffing for this delicious recipe and believe me it’s not at all hard to make. I prepared this recipe and it was a super hit at my home. Everyone liked it very much. So, why don’t you try this great and simple recipe of lavang latika at your home with this easy step-by-step recipe? Enjoy!

    Directions

    Getting ready:

    Chop cashews, almonds and pistachios in a bowl. Peel and crush green cardamom seeds.

    lavang latikaMaking:

    Take refined flour is in a big mixing bowl and add some ghee into it. Now add water in small portions and knead firm and stiff dough. Cover the dough and keep aside for 20 minutes to set and meanwhile prepare stuffing.

    lavang latika

    Take mawa in a wok or pan and roast until you see slight change in color. Keep the flame medium and keep stirring constantly to prevent it from browning at the base. Transfer the roasted mawa on a plate.

    lavang latika

    Now, mix powdered sugar, dry fruits and cardamom powder in mawa and mix everything together to prepare the stuffing.

    lavang latika

    Knead the dough again after 20 minutes and make pinch small to medium size dough balls from the dough. Take one dough ball and flatten it with your palms and then roll out into a poori with 2.5 to 3 inch diameter.

    lavang latika

    Place 1 tsp stuffing over it and seal it really well. Folding technique can be seen in the video.

    lavang latika

    Insert one clove on the folded lavang latika and place on a plate. Likewise prepare the rest until the entire stuffing is utilized.

    lavang latika

    Heat enough ghee in a wok for deep frying the lavang latika. Gently slide 4 to 5 lavang latika in ghee and deep fry until they crispy and golden brown from all sides.

    lavang latika

    Drain out the fried lavang latika on paper kitchen towels to drain excess ghee. Similarly fry the rest.

    lavang latika

    Next, take 1 cup sugar in any vessel and add ½ cup water to it. Let it simmer until the sugar dissolves completely. After this, let it simmer for 2 more minutes until it gets little gooey and sticky in texture.

    lavang latika

    Now, put off the flame and add cardamom powder to it. Syrup is now ready.

    lavang latika

    Let the syrup cool down and then dip all the fried lavang latika into it. Keep them soaked for another minute. Drain them out on a plate. Lavang latika are ready to serve.

    lavang latikaServing:

    Serve these scrumptious and delicious lavang latika warm and relish eating. It keeps good for up to 15 days if stored in refrigerator.

    Suggestions

    • Make sure that the dough should not be too soft or too stiff.
    • Don’t over stuff the lavang latika and make sure you seal them properly. They should not splatter.
    • Always fry lavang latika on low flame.
    • You can prepare stuffing for lavang latika with any other dry fruits, pistachios, walnuts, coconut or any other ingredient, as per your taste.
    • For 20-21 lavang latika
    • Time – 70 minutes
    Lavang Latika Recipe - Labanga Latika lavang latika
    Author: 
    Recipe type: Dessert
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Refined flour - 2 cup (250 grams)
    • Ghee - ¼ cup (60 to 65 grams)
    • Mawa - ¾ cup (150 grams)
    • Powdered Sugar - 2 tbsp (30 grams)
    • Cashews - 10
    • Almonds - 10
    • Green cardamom - 4
    • Clove - 20
    • Sugar - 1 cup (250 grams)
    • Green cardamom - 4
    • Ghee - for frying
    Instructions
    1. Chop cashews, almonds and pistachios in a bowl.
    2. Peel and crush green cardamom seeds.
    3. Take refined flour is in a big mixing bowl and add some ghee into it.
    4. Now add water in small portions and knead firm and stiff dough.
    5. Cover the dough and keep aside for 20 minutes to set and meanwhile prepare stuffing.
    6. Take mawa in a wok or pan and roast until you see slight change in color. Keep the flame medium and keep stirring constantly to prevent it from browning at the base.
    7. Transfer the roasted mawa on a plate.
    8. Now, mix powdered sugar, dry fruits and cardamom powder in mawa and mix everything together to prepare the stuffing.
    9. Knead the dough again after 20 minutes and make pinch small to medium size dough balls from the dough.
    10. Take one dough ball and flatten it with your palms and then roll out into a poori with 2.5 to 3 inch diameter.
    11. Place 1 tsp stuffing over it and seal it really well. Folding technique can be seen in the video.
    12. Insert one clove on the folded lavang latika and place on a plate. Likewise prepare the rest until the entire stuffing is utilized.
    13. Heat enough ghee in a wok for deep frying the lavang latika. Gently slide 4 to 5 lavang latika in ghee and deep fry until they crispy and golden brown from all sides.
    14. Drain out the fried lavang latika on paper kitchen towels to drain excess ghee. Similarly fry the rest.
    15. Next, take 1 cup sugar in any vessel and add ½ cup water to it. Let it simmer until the sugar dissolves completely.
    16. After this, let it simmer for 2 more minutes until it gets little gooey and sticky in texture.
    17. Now, put off the flame and add cardamom powder to it. Syrup is now ready.
    18. Let the syrup cool down and then dip all the fried lavang latika into it. Keep them soaked for another minute.
    19. Drain them out on a plate. Lavang latika are ready to serve.
    20. Serve these scrumptious and delicious lavang latika warm and relish eating. It keeps good for up to 15 days if stored in refrigerator.

     

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