Diwali is round the corner and it’s sweets flooding everywhere. It’s been years me and my family have stopped purchasing sweets from the shop. Those are not just unhealthy but also has various health hazards that cause problems in later ages. Nothing can be more blissful than making fresh sweets at home for special occasions to make them more special. Celebrate this Diwali with fun and frolic by some desi mithaiyan and surprise your guests with your talent.
One of a very popular sweet from West Bengal is LAVANG LATIKA aka LOBONGO LOTIKA. Pastry dough filled with mawa and nut mix and folded to make an envelope which is later sealed with a clove, deep fried and dunked in sugar syrup is not just a delicious traditional sweet, but also a very popular preparation in special occasions like Vijayadashmi and Diwali.
In southern part of India , we get to see a similar sweet named as Balushahi | Badhusha | Chadralika . The method of making the dough is nearly same but the filling differs. Badhusha is non stuffed fried sweet. Lavang Latika is easy to make but it certainly requires skilled hands to get the folds correct. The clove is inserted to seal the folds and that too should be done carefully else the envelope may open while frying. So let us just move on to check the ingredients required and the method of making this Diwali special sweet ….