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This time I prepared very popular one more Bengali mithai… i.e.
LAVANG LATIKA.
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.
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.
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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.
mawa become so soft after frying and soaking… You can increase or decrease
the sugar quantity as per your sweet tooth.
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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
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| Mix flour and ghee with fingertips |
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| Knead stiff dough with water |
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| Combine stuffing Ingredients |
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| Stuffing |
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| Roll out the dough into small puri form |
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| Place the Filling into rolling dough |
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| Fold the edges |
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| deep fry till to golden and crisp |
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| Soak into syrup |
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Direction
For Stuffing
Combine grated mawa/ khoya, chopped nuts, powered sugar, cardamom
powder and saffron. Mix well. Divide the mixture into equal portions.
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.
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.
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.
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.
syrup for few minutes. Drain and serve
warm. Garnish with chopped pistachios on the top.
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Simply Tadka is one place where I can show my passion for cooking and photography. My blog features easy and quick vegetarian recipes that don’t demand much time and effort. I loves experimenting and substitutes some of the ingredients that are not easily available in the kitchen. For more details Check here
wow very delectable lavang latika… so appealing to me.. well made preeti…
thanks for linking preeti , follow my blog thru gfc and fb , post the logo on your sidebar…………..
So well made! Love authentic recipes like these 🙂
Lovely dish.interesting.
Traditional and healthy one .
Wow…looks so delicious…. This lavang reminds me the sweet suryakala…:-)
Authentic recipe..It been long time tasting this recipe..Nice to seeing here..
Perfectly done and delicious..lovely and beautiful lavang latika!!
Mouthwatering …..Nicely done Preeti 🙂
shrutirasoi
Today's Recipe
Ras Malai (From Rasgulla)
looks yummy and mouthwatering!
Delectable dish.
these look like such a scrumptious treat!
I remember my dad bringing these and eating them as a kids. These look delicious.
Awesome sweet!
I had wanted to include this for ICC sometime back, now you are made it..looks good..
Can I use plain flour for this? Thank you looks lush
Hi Dear… thanks for appreciating and all purpose flour, maida, refined flour and plain flour is same…