Labongo Latika

Name: Labongo Latika
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Indian
Ingredients: 500 g All-Purpose Flour (1/2 kg All Purpose Flour (Maida) Ghee / Refined oil - for deep frying Baking soda- ½ tea spoon Cloves- 10/12); 0 pieces Clarified Butter (Ghee as required (for deep frying)); ½ tsp Bicarbonate of Soda (1/2 teaspoon Baking soda); 13 pieces Cloves (10 Cloves (Laung) + 3 Cloves (Laung)); 2 tbsp Pistachios (1 tablespoon Pistachios for garnishing (chopped) + 1 tablespoon Pistachios chopped); 200 g Khoya (200 grams Khoya (Mawa)); 1 tbsp Golden Raisins (1 tablespoon Sultana Raisins); 2 tbsp Cashew (2 tablespoons Cashew nuts chopped); 500 g Granulated Sugar (1/2 kg Sugar); 500 ml Water (1/2 liter Water); 3 pieces Cardamom (3 Cardamom (Elaichi) Pods/Seeds); 1 piece Cinnamon Stick (1 inch Cinnamon Stick (Dalchini)); 1 pinch Saffron (Saffron strands few)

A Bengali sweet pastry, where filled dough parcels are deep-fried in ghee and soaked in spiced sugar syrup.

45 minIndian

Servings4

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Vegetarian
Pescatarian
Halal

Ingredients

For 4 servings

All-Purpose Flour500 g · 1/2 kg All Purpose Flour (Maida) Ghee / Refined oil - for deep frying Baking soda- ½ tea spoon Cloves- 10/12
Clarified Butter0 pieces · Ghee as required (for deep frying)
Bicarbonate of Soda½ tsp · 1/2 teaspoon Baking soda
Cloves13 pieces · 10 Cloves (Laung) + 3 Cloves (Laung)
Pistachios2 tbsp · 1 tablespoon Pistachios for garnishing (chopped) + 1 tablespoon Pistachios chopped
Khoya200 g · 200 grams Khoya (Mawa)
Golden Raisins1 tbsp · 1 tablespoon Sultana Raisins
Cashew2 tbsp · 2 tablespoons Cashew nuts chopped
Granulated Sugar500 g · 1/2 kg Sugar
Water500 ml · 1/2 liter Water
Cardamom3 pieces · 3 Cardamom (Elaichi) Pods/Seeds
Cinnamon Stick1 piece · 1 inch Cinnamon Stick (Dalchini)
Saffron1 pinch · Saffron strands few

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Steps

1To begin making the Labongo Latika recipe, mix maida with baking soda, 2 tablespoons of ghee and sufficient water to make a dough. Divide it into small round balls just like the size of a lemon.
2Make a syrup with all the ingredients and boil till it reaches 2 strings consistency.
3To make the filling, grate khoya and mix with all the ingredients mentioned to make the filling. Mix it properly and keep aside.
4Roll the balls in the shape of pooris. Put some filling into the middle and then fold from all the sides. Prick a clove at the center.
5Meanwhile heat oil/ghee in a deep frying pan. Put the balls into the pan one by one and deep fry them till they change their colour to golden brown.
6Once it is done, put the Labongo Latikas in sugar syrup for 15 minutes. Take them out and put them on a serving plate and garnish with chopped pistachios.
7Serve this Labongo Latika during festivals or as a dessert after your meal of Bengali Phool Gobhir Paturi and Bengali Luchi.