Labongo Latika Recipe

Labongo Latika is a very traditional dish of Bengal and is generally prepared during festivals and special occasions

Labongo Latika Recipe
201 ratings.

Labongo Latika is a very traditional dish of Bengal. It is generally prepared during festivals and special occasions. It got it's name due to clove (labongo) that binds the folds of the sweet which gives a very refreshing taste. 

Serve this Labongo Latika during festivals or as a dessert after your meal of Bengali Phool Gobhir Paturi and Bengali Luchi.

If you like this recipe, you can also try other Bengali Mithai recipes such as

  1. Chaler Payesh Recipe
  2. Bengali Sita Bhog Recipe
  3. Chanar Payesh Recipe

Cuisine: Bengali Recipes
Course: Dessert
Diet: Vegetarian
Prep in

25 M

Cooks in

20 M

Total in

45 M

Makes:

4 Servings

Ingredients

  • 1/2 kg All Purpose Flour (Maida) , Ghee / Refined oil - for deep frying Baking soda- ½ tea spoon Cloves- 10/12
  • Ghee , as required (for deep frying)
  • 1/2 teaspoon Baking soda
  • 10 Cloves (Laung)
  • 1 tablespoon Pistachios , for garnishing (chopped)
  • For filling
  • 200 grams Khoya (Mawa)
  • 1 tablespoon Raisins
  • 2 tablespoons Cashew nuts , chopped
  • 1 tablespoon Pistachios , chopped
  • For syrup
  • 1/2 kg Sugar
  • 1/2 liter Water
  • 3 Cardamom (Elaichi) Pods/Seeds
  • 3 Cloves (Laung)
  • 1 inch Cinnamon Stick (Dalchini)
  • Saffron strands , few

How to make Labongo Latika Recipe

  1. To 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.

  2. Make a syrup with all the ingredients and boil till it reaches 2 strings consistency. 

  3. To make the filling, grate khoya and mix with all the ingredients mentioned to make the filling. Mix it properly and keep aside. 

  4. Roll 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.

  5. Meanwhile 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. 

  6. Once 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. 

  7. Serve this Labongo Latika during festivals or as a dessert after your meal of Bengali Phool Gobhir Paturi and Bengali Luchi.

For filling we can add grated coconut or fresh cottage cheese also. For that we need to roast it with sugar till it melts and the mixture leaves the sides of the pan.

Labongo Latika Recipe is part of the Festival Recipes Contest

Last Modified On Tuesday, 12 December 2017 10:03
     
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