Bengali cuisine has a wholly unique set of recipes for desserts. Although Kesari Sandesh and Mango Sandesh are my favourites, I am open for experimenting and trying others as well. And this time, the turn was for Labongo Latika. Labongo Latika is a popular, traditional dessert made on Makarsankranti and Durga Puja as well. ‘Labongo’ in Bangla means clove hence Labongo Latika is more of a pastry filled with khoya, dry fruits and it is sealed with a clove. Its exterior has a mind-blowing crunch yet the interior has a filling that literally makes you fall in love with it!
Prepare Labongo Latika this Diwali , serve your guests, a different dessert and totally win them over. Bookmark its recipe:
- Maida - ½ kg
- Ghee - 125 g
- Baking soda - ½ tsp
- Cloves - 10-12
- For filling
- Khoya - 200 g
- Grated dry coconut - ¼ cup
- Sugar - ¼ cup
- Raisins - 1tbsp
- Chopped cashew nuts - 1tbsp
- Vanilla essence - 1 tsp
- For syrup
- Sugar - 1kg
- Water - ½ litres
- Green Cardamom - 3
- Cloves - 3
- Cinnamon - 1”
- Mix maida with baking soda, 2 tbsp ghee and sufficient water to make a dough.
- Divide it into small round balls.
- Make a syrup with all the ingredients listed in syrup and boil till it reaches 2 string consistency.
- Add the filling ingredients in a pan and cook for 3-4 minutes until slightly browned.
- Roll the balls in the shape of pooris .
- Put some filling into it .
- Then fold it .
- Prick a clove at the center.
- Fry in ghee in a low flame till light golden brown
- Put the Labongo Latikas in sugar syrup for 15 minutes.
- Take them out and put them on a serving plate.
- Sprinkle khoya powder.
This recipe is a part of #WADiwali contest in association with Maharaja Whiteline.