The Traditional Bengali Sweet Lobongo Lotika (Laung Latika) Recipe | Eastern Indian Sweet Laung Lata | Lavang Latika | Laung Latika Recipe | Lavang Lata Sweet Recipe | Lavang Lata Sweet | Lobongo Latika Sweet |

 

The Traditional Bengali Sweet Lobongo Latika (Laung Latika) Recipe | Eastern Indian Sweet Laung Lata | Lavang Latika | Laung Latika Recipe | Lavang Lata Sweet Recipe | Lavang Lata Sweet | Lobongo Latika Sweet | Laung Latika Recipe: Laung Latika is a traditional Bengali sweet, especially popular during festivals. It consists of a crispy pastry filled with a sweet mixture of khoya (mawa) and nuts, sealed with a clove, and dipped in sugar syrup. Let's learn the simple way to make this festive sweet.

Ingredients:

For the Dough:

1 cup all-purpose flour

2 tablespoons ghee

A pinch of salt

Water (as needed)

For the Filling:

1/2 cup khoya (mawa), crumbled

2 tablespoons grated coconut (optional)

2 tablespoons chopped nuts (cashews, almonds, pistachios)

2 tablespoons powdered sugar

1/2 teaspoon cardamom powder

1 tablespoon raisins

For the Sugar Syrup:

1 cup sugar

1/2 cup water

2-3 green cardamom pods

Other:

Whole cloves

Oil or ghee for frying

Instructions:

Prepare the Dough:

In a mixing bowl, combine the all-purpose flour, ghee, and salt. Mix until it becomes crumbly.

Gradually add water and knead into a smooth, firm dough. Cover and set aside for 20-30 minutes.

Prepare the Filling:

In a pan, lightly roast the khoya for 2-3 minutes until it turns slightly golden.

Remove from heat. Add the grated coconut, nuts, powdered sugar, cardamom powder, and raisins. Mix well. Let it cool. 

Shaping the Latika:

Divide the dough into small balls. Roll each ball into a small disc (about 3-4 inches in diameter).

Place 1-2 teaspoons of filling in the center.

Fold the edges over the filling to create a rectangular or square parcel. Seal the edges well.

Press a clove into the center to secure the folds and hold them in place.

Frying the Latika:

Heat oil or ghee for frying in a pan over medium heat.

Fry the parcels in batches until golden brown and crispy. Remove and drain on paper towels.

Preparing the Sugar Syrup:

Combine sugar, water, and cardamom in a saucepan. Bring to a boil, then simmer for 4-5 minutes until a one-string consistency syrup is formed.

Dipping the Clove Latika:

While the syrup is still warm, dip each fried clove latika into the sugar syrup for 1-2 minutes.

Remove and let them cool on a plate. The syrup will harden, creating a glossy coating.

Serving:

Enjoy the clove latika at room temperature. Store in an airtight container for up to a week.

Tip:

- You can omit the coconut if you prefer a more traditional filling.

Also read:

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Protein-rich Sattu drink recipe

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