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Print Recipe
 LAVANG LATIKA / LOBONGO LOTIKA – Diwali Sweet!
Course dessert
Cuisine bengali
Prep Time 		10 minutes
Cook Time 20 minutes
Servings
piece
Ingredients
For making the filling :
For making sugar syrup :
Course dessert
Cuisine bengali
Prep Time 10 minutes
Cook Time 20 minutes
Servings
piece
Ingredients
For making the filling :
For making sugar syrup :
Instructions
  1. Sift flour and baking soda together and keep aside.
  2. Add sugar, butter, oil and curd in the sifted flour and mix it together to form a crumbly texture.
  3. Now by adding little water start kneading to make a soft and smooth dough.
  4. The dough should neither be too soft nor too tight. It should bounce back when pinched.
  5. Cover the dough with a clean muslin cloth and leave it to rest for 15 mins.
  6. Meanwhile prepare the filling. Take a non stick pan and add the crumbled khoya along with sugar powder and chopped nuts. Mix all together till the khoya turns golden in color. Turn off the gas and keep aside to cool.
Assembling and folding :
  1. Pinch a lemon size ball from the dough and roll it out with a rolling pin on a dusted counter. The size should be same as we make a puri.
  2. Take 1 tsp of the mawa/khoya mix and place it in the center of the rolled dough.
  3. Now fold the opposite sides towards center and make a square packet.
  4. Take a clove and press in between the over lapped folds to seal the pocket. Insert the long properly such that the packet should not open while frying.
  5. Make similar packets using the same technique. Keep all aside.
  6. Heat oil in a wok, sufficient enough for deep frying.
  7. Slowly drop the folded packets into the hot oil and fry from both sides in medium flame till golden in color.
  8. Fry all the stuffed packets in batches and keep aside on a kitchen towel to drain the excess oil.
Making sugar syrup :
  1. Heat water in a pan and add sugar, saffron and cardamom powder and let it boil till sugar dissolves.
  2. Once the sugar is dissolved, simmer the gas flame and let the syrup boil till it gets a one string consistency.
  3. Turn off the gas and keep the sugar syrup aside.
  4. Take the fried lavang latikas and immerse them into the sugar syrup for 1 min. Take them out and place it on a tray and allow them to cool.
  5. Store them in an air tight container and you can use it till 10 to 15 days.
Recipe Notes

If you liked this traditional sweet recipe from Bengal, try making it at your home this Diwali and share your feedback with me in comments below.

Thanks for stopping by!


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