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

Sweets | vegetarian

  • Prep Time 10 Mins
  • Cook Time 25 Mins
  • Servings 14

Ingredients

  • 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

Instructions

  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.