Lavang Latika is a traditional Bengali sweet delicacy often prepared during festive occasions and celebrations. It features a crisp and flaky outer layer with a sweet and rich filling, typically made from khoya (reduced milk solids) or coconut, flavored with cardamom, and enveloped in a pastry-like covering. The sweets are then deep-fried until golden brown and crunchy before being soaked in a sugar syrup.
Here’s a basic recipe to make Lavang Latika at home:
Ingredients:
For the outer covering:
- 1 cup all-purpose flour (maida)
- 2 tablespoons ghee or clarified butter
- Pinch of salt
- Water, as needed to knead the dough
For the filling:
- 1 cup khoya (mawa), grated
- 1/2 cup powdered sugar
- 1/4 teaspoon cardamom powder
- 2 tablespoons chopped nuts (almonds, cashews, pistachios), optional
For the sugar syrup:
- 1 cup sugar
- 1/2 cup water
- A few saffron strands (optional)
- 1/2 teaspoon cardamom powder
Other ingredients:
- Oil or ghee for deep frying
- Whole cloves (lavang) for garnish
Instructions:
Making the Outer Covering:
- Prepare the dough:
- In a mixing bowl, combine all-purpose flour, ghee, and a pinch of salt.
- Gradually add water and knead until you get a smooth and firm dough.
- Cover the dough with a damp cloth and let it rest for about 30 minutes.
Making the Filling:
- Prepare the filling:
- In a separate bowl, mix grated khoya, powdered sugar, cardamom powder, and chopped nuts (if using) until well combined.
- Set aside the filling mixture.
Shaping and Frying:
- Shape the Lavang Latika:
- Divide the dough into small equal-sized balls.
- Roll out each ball into a small circle or oval shape.
- Place a portion of the prepared filling mixture in the center of each rolled-out dough.
- Fold the dough over the filling to form a rectangular or cylindrical shape. Seal the edges by pressing lightly.
- Frying the Lavang Latika:
- Heat oil or ghee in a deep frying pan over medium heat.
- Once the oil is hot, carefully slide in the prepared lavang latikas in batches.
- Fry until they are golden brown and crispy on all sides, turning them occasionally.
- Remove the fried lavang latikas using a slotted spoon and drain excess oil on paper towels.
Making the Sugar Syrup:
- Prepare the sugar syrup:
- In a saucepan, combine sugar and water.
- Add saffron strands (if using) and cardamom powder.
- Bring the mixture to a boil and simmer until it reaches a one-string consistency.
Soaking and Garnishing:
- Soak the Lavang Latikas:
- Dip the fried lavang latikas in the prepared sugar syrup for a few seconds, ensuring they are well coated.
- Remove them from the syrup and place them on a serving plate.
- Garnish:
- Garnish each lavang latika with a whole clove (lavang) for decoration.
- Serve:
- Allow the lavang latikas to cool down to room temperature before serving.
- Enjoy these delightful sweet treats with family and friends during festive occasions or as a special dessert!
Tips:
- Ensure the oil or ghee is at the right temperature before frying to achieve crispy lavang latikas.
- Adjust the sweetness of the sugar syrup according to your preference.
- Store the leftover lavang latikas in an airtight container at room temperature. Reheat them slightly before serving if desired.
