Labongo Latika Recipe

Name: Labongo Latika Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Bengali Recipes
Ingredients: 1/2 kg All Purpose Flour (Maida) Ghee / Refined oil - for deep frying Baking soda- ½ tea spoon Cloves- 10/12; null Ghee as required (for deep frying); 1/2 teaspoon Baking soda; 10 null Cloves (Laung); 1 tablespoon Pistachios for garnishing (chopped); 200 grams Khoya (Mawa); 1 tablespoon Sultana Raisins; 2 tablespoons Cashew nuts chopped; 1 tablespoon Pistachios chopped; 1/2 kg Sugar; 1/2 liter Water; 3 null Cardamom (Elaichi) Pods/Seeds; 3 null Cloves (Laung); 1 inch Cinnamon Stick (Dalchini); null Saffron strands few

SUPTA SARKAR

December 11, 2017

1299 Ratings

Time:Prep: 25 M|Cook: 20 M|Total: 45 M

Makes:4 Servings

Meal:Dessert

Cuisine:Bengali Recipes

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

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

Ingredients

For filling

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)

200 grams Khoya (Mawa)

1 tablespoon Sultana 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

Instructions for Labongo Latika Recipe

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.

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

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

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.

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.

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.

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