Feb 11, 2013

Lavang Latika


This time I prepared very popular one more Bengali mithai… i.e. LAVANG LATIKA.
Lavang latika gets its name from lavang means long or clove. It’s not that hard to make.  Under this recipe, stuffed puri with khoya and chopped nuts mixture then soak into sugar syrup. This mithai or sweet is made by Bengali’s on very special occasion of Durga Pooja.



We just love the taste of this misthi… it’s not hard in taste and mawa become so soft after frying and soaking… You can increase or decrease the sugar quantity as per your sweet tooth.



Preparation time:  15 Minutes
Cooking time: 20-25 Minutes
Serving: 8 pieces

Ingredients:
For Crust
2/3 Cup Refined flour/ Maida
2 Tbsp. Clarifying Butter/ Desi Ghee
8 Cloves
For Stuffing
3 Tbsp. Khoya/ Condense milk
2 Tbsp. Chopped Cashews
2 Tbsp. Chopped Almonds
2 Tbsp. Chopped pistachios
1/4 Tsp. Cardamom Powder
3 Tbsp. Sugar (Powdered)
Few strands Saffron/ Kesar
For Syrup
1 Cup Sugar
1/2 Cup Water

Pictoral
Mix flour and  ghee with fingertips
Knead stiff dough with water
Combine stuffing Ingredients
Stuffing
Roll out the dough into small puri form
Place the Filling into rolling dough

Fold the edges
deep fry till to golden and crisp
Soak into syrup

Direction
For Stuffing
Combine grated mawa/ khoya, chopped nuts, powered sugar, cardamom powder and saffron. Mix well. Divide the mixture into equal portions.
For Sugar Syrup
Heat the pan and cook sugar and water together till to one string syrup. Remove from the  fire and keep warm.
For Crust
Sieve flour and mix ghee with fingertips. Add enough water for making stiff dough for cover. Keep aside for 20 minutes and cover with wet muslin cloth. Divide the dough into equal eight parts. Roll the each potion into round chapati form.

For Lavang Latika
Heat the sufficient ghee into wok on medium flame. Place the each portion of filling into each puri and fold all edges into square envelop form and lock with clove. Do same with rest.
Deep fry into hot ghee till to golden and crisp and soak into sugar syrup for few minutes.  Drain and serve warm. Garnish with chopped pistachios on the top.

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17 comments:

  1. wow very delectable lavang latika... so appealing to me.. well made preeti...

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  2. thanks for linking preeti , follow my blog thru gfc and fb , post the logo on your sidebar..............

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  3. So well made! Love authentic recipes like these :)

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  4. Wow...looks so delicious.... This lavang reminds me the sweet suryakala...:-)

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  5. Authentic recipe..It been long time tasting this recipe..Nice to seeing here..

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  6. Perfectly done and delicious..lovely and beautiful lavang latika!!

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  7. looks yummy and mouthwatering!

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  8. these look like such a scrumptious treat!

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  9. I remember my dad bringing these and eating them as a kids. These look delicious.

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  10. I had wanted to include this for ICC sometime back, now you are made it..looks good..

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  11. Can I use plain flour for this? Thank you looks lush

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    Replies
    1. Hi Dear... thanks for appreciating and all purpose flour, maida, refined flour and plain flour is same...

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