Sanoli of Sanoli’s Kitchen challenged us with this amazing Bengali sweet called Labongo Latika which is made during the auspicious Durga Puja or Makara Sankranthi. Labong or Lavang means cloves. This sweet - Lavang Latika is made of sweetened khoa/khoya filled inside a crusty pastry covered and sealed with cloves. This is later dipped in sugar syrup to give it that rich flavor. I am so happy to have learned a very traditional sweet and it was a wonderful addition to my family’s favorites. Preparation time – 20 minsCooking time – 1 hrDifficulty level – Medium
Ingredients to make Lavang Latika
For the outer covering –
All-purpose flour – 2 cups Powdered sugar – 3 tbsp Salt – ½ tsp Baking soda – ⅛th tsp Saffron – ⅛th teaspoon (soaked in a couple of tablespoon of warm water) Ghee/clarified butter – 3 tbsp Warm water – to make the dough Oil – to deep fry Cloves – 20 (to seal the sweet)
For the filling –
Khoya/mava – 200 gms Sugar – 4 tbsp Nutmeg powder – ⅛th tsp Warm water – ⅓ cup Raisins – ¼ cup
For the sugar syrup –
Sugar – 1 cup Water – ½ cup Rose syrup – 1 teaspoon (optional, I did not use it)
Procedure
To make the dough –
In a large bowl, combine the flour, salt, sugar, saffron water, and ghee. Mix well. Now slowly add warm water and make a smooth dough. Cover the dough with a moist cloth and let it rest for about 20 minutes.
To make the filling –
Grate/crumble the khoya in a saucepan. Now add the warm water, sugar, and nutmeg powder and let it cook on medium heat. Keep stirring it continuously and let the mixture thicken (this will take about 10 minutes). Now add the raisins to it and mix well. Once the mixture starts leaving the sides of the pan, remove it from the flame and let it cool down. The mixture will thicken further on cooling.
To make the sugar syrup –
Heat the sugar, water, and rose essence (if using) in a wide pan and let it come to a boil. Let it simmer until the syrup comes to the two thread consistency stage or soft ball stage.
Keep the syrup warm when making the sweet. It will be ideal to make the syrup when you are making the sweet pockets. Make sure that the syrup does not become too thick. If that happens add a couple of tbsps of water and simmer it.
To make the labongo latika –
Once the dough has rested, divide it into 20 equal portions.
Now roll each dough into a small circle and place a teaspoon of filling inside.
Fold inside from two opposite sides and then repeat the same from the 2 other sides to make a pocket. Now seal the pocket with a clove. Refer to the pictorial to help you make the pockets. Repeat the same with the rest of the dough.
Heat the oil to deep fry the pockets. Once the oil heats add 3-4 pockets into the hot oil and cook it over low to medium heat until it is golden brown on all sides.
Repeat the same with the rest of the pockets.
Drain it from the oil and add it to the warm sugar syrup. Let it soak in the sugar syrup for 4-5 minutes and make sure that the pocket is evenly coated on all the sides.
Drain it from the sugar syrup and let it cool down on a cooling rack placed over a tray. Repeat the same with all the pockets.
Let the Lavang Latika cool down for a couple of hours and then enjoy!
Once entirely cooled, store it in an airtight container. This can be refrigerated for up to a week.
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