Lavang Latika | Bengali Labang Latika | Lobongo Lotika | Loung Latika

Lavang Latika is a sweet special made by the Bengalis during Durga Puja and Diwali festive times. It is a Khoya stuffed flour sweet which is then soaked in sugar syrup.

Bengalis call this special sweet as Lavang Lathika or Lobong Lathi.a It is folded in many different ways but I find this folding easier than all others.

Though Lavang Lathika is an easy sweet to make, it is very important to fry it right. Please do check out the tips before you make it.

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Lavang Latika | Bengali Labang Latika | Lobongo Lotika | Loung Latika



  1. You could use Wheat Flour instead of Maida if you like.

  2. The Lathikas will be crisp and nice if the flour is soaked well in Ghee.

  3. Maida flour needs to be kneaded well without any cracks like we do for Puris. Then it is easy to stretch and fold the dough.


  1. Many people use Cardamom powder instead of Nutmeg. You could too if you like.

  2. I haven’t added any dry fruits. You could add dry fruits, if you like.

Frying method:

  1. The Lathikas should be deep fried slowly when the Oil is lukewarm. Then they remain crisp and hollow. If the heat is too much, they don’t turn out crispy or tasty.

  2. I have added all the Lathikas to the pan at one go as my pan is big. You could add 4-5 and fry and remove and repeat .

  3. Once Lathikas turn golden, take them out and press them with the fingers to check how crisp or soft they are.

  4. The Lathikas should be immersed in hot syrup for just 30 seconds and removed or they become too soft.


  1. The Syrup has to be in the consistency of Oil and not too thick. If it is too thick, it won’t reach up to the Khoya stuffing.

  2. Add Alum or Lemon Juice to the Syrup to ensure that the Syrup does not granulate after the Lathikas cool down.

  3. The Syrup should be hot when the Lathikas are dipped. Only then they absorb the Syrup. If the Syrup cools down, you could heat it any time.

Lavang Latika | Bengali Labang Latika | Lobongo Lotika | Loung Latika - Recipe Video

Lavang Latika | Bengali Labang Latika | Lobongo Lotika | Loung Latika

Sweets | vegetarian
  • Prep Time 10 mins
  • Cook Time 25 mins
  • Total Time 35 mins
  • Pieces 14


  • For the flour
  • 250 gms Maida
  • 1/2 tsp Cooking Soda
  • 4 tbsp Ghee
  • Water sufficient
  • 15 Cloves
  • Oil – to fry
  • For Stuffing
  • 100 gms Raw Khoya (Unsweetened)
  • 1 tbsp Bombay Rava
  • 1/2 tsp Cardamom Powder
  • For Syrup
  • 400 gms Sugar
  • 1/2 cup Water


  1. Add cooking Soda and Ghee to the Maida, mix well adding Water as required and knead it into a soft, smooth dough without cracks.
  2. Add Rava and Cardamom Powder to the Khoya and set aside.
  3. Add Water to the Sugar and boil to make it a light, sticky Syrup.
  4. Knead the dough once again and make lemon-sized balls.
  5. Make long rolls and moisten the dough with Water.
  6. Put a marble-sized Khoya in the center of the dough roll and fold in the middle. Pull the layer below onto the top layer.
  7. Invert the Dough roll, fold one layer onto another and pin a clove to seal them. Set aside.
  8. Add the Lathikas while the Oil is still lukewarm enough to touch and fry on a low flame until they turn golden.
  9. It takes at least 12-15 mins for the Lathikas to fry. Dip the golden Lathikas for 20 seconds in hot syrup, remove and set aside.
  10. The Lathikas last more than a week if stored in an airtight container.

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Lavang Latika | Bengali Labang Latika | Lobongo Lotika | Loung Latika