Labongo Latika
Labongo Latika is a classic Bengali mithai — diamond-shaped folded maida pastries stuffed with cardamom-laced khoya, deep-fried until golden, then dipped in saffron-cardamom syrup and secured at the center with a clove. A favourite at Durga Puja, Bhai-Phonta and weddings.
Ingredients
- All-purpose Flour — 500 g (ground)
- cinnamon stick — 1 piece (ground)
- Ghee (optional) (whole)
- Cardamom — 3 piece (ground)
- sugar — 500 g (whole)
- pistachios — 1 tbsp (chopped)
- Baking Soda (Food Grade Sodium Bicarbonate) — 0.5 tsp (whole)
- Water — 500 ml (whole)
- raisins — 1 tbsp (chopped)
- Saffron (optional) (ground)
- Khoya (Dhap - Soft/Moist) — 200 g (whole)
- Cashew Nuts — 2 tbsp (chopped)
Method
- To begin making the Labongo Latika recipe, mix maida with baking soda, 2 tablespoons of ghee and sufficient water to make a dough.
- Divide it into small round balls just like the size of a lemon.Make a syrup with all the ingredients and boil till it reaches 2 strings consistency.
- To make the filling, grate khoya and mix with all the ingredients mentioned to make the filling.
- Mix it properly and keep aside.
- Roll the balls in the shape of pooris.
- Put some filling into the middle and then fold from all the sides.
- Prick a clove at the center.Meanwhile heat oil/ghee in a deep frying pan.
- Put the balls into the pan one by one and deep fry them till they change their colour to golden brown.
- Once it is done, put the Labongo Latikas in sugar syrup for 15 minutes.
- Take them out and put them on a serving plate and garnish with chopped pistachios.
- Serve this Labongo Latika during festivals or as a dessert after your meal of Bengali Phool Gobhir Paturi and Bengali Luchi.
Common questions
- How many calories in one plate of Labongo Latika?
- 391 kcal per plate.
- How much cooking time?
- 75 min — 25 min prep, 50 min cooking.