Name: Labongo Latika (Traditional Bengali Sweet) recipe by Aparajita Dutta at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 3
Ingredients: For the dough:; All purpose flour 1 cup; Ghee 1 1/2 table spoon ghee; Salt to taste; Baking powder 1/4 Tea spoon; Cloves 10-12; For the filling:; Half cup khoya; Dessicated coconut 3 table spoon; Chopped dry fruits half cup ( cashew, raisin, pistachios); Ghee 1 tea spoon; Milk 1 tea spoon; Cardamom powder half tea spoon; Saffron strands 5; Sugar 2 table spoon; For Sugar Syrup:; 1 cup sugar; 1 Cup water; Cardamom 2 whole; For Deep Frying:; Ghee/ Vegetable oil (ghee preferable)

ABOUT Labongo Latika (Traditional Bengali Sweet) RECIPE

This is a traditional bengali sweet with rich flavor of Labongo (Clove) and cardamom. As Clove takes a vital part to make this sweet so it's named as Labongo Latika. It is generally made after Durga Pooja when relatives visit each other's house to convey good wishes.

Ingredients Serving: 3

For the dough:
All purpose flour 1 cup
Ghee 1 1/2 table spoon ghee
Salt to taste
Baking powder 1/4 Tea spoon
Cloves 10-12
For the filling:
Half cup khoya
Dessicated coconut 3 table spoon
Chopped dry fruits half cup ( cashew, raisin, pistachios)
Ghee 1 tea spoon
Milk 1 tea spoon
Cardamom powder half tea spoon
Saffron strands 5
Sugar 2 table spoon
For Sugar Syrup:
1 cup sugar
1 Cup water
Cardamom 2 whole
For Deep Frying:
Ghee/ Vegetable oil (ghee preferable)

Instructions

First, take all ingredients of the dough in a bowl and with water make a soft dough. Keep it covered for 10 minutes.
Heat 1 teaspoon of ghee in a pan. Add the khoya, sugar, cardamom powder, desiccated coconut and saute until combined.
Pour warm milk in saffron stands and add this milk to the filling. Again mix. Add the chopped dry fruits. Filling is ready.
Boil sugar with water and cardamom to make sugar syrup. It should be of two string consistency.
Now pinch out small lemon sized balls from the dough. Roll out a circle of 3 inch diameter. Place some filling over it. Bring one side over the filling.
Then use some water to wet the remaining two edges and gently bring them one over another. This way the filling will be completely covered with the dough. Seal the pocket with a Clove.
Repeat this process to make all the labongo Latika.
Heat ghee or oil in a pan. Deep fry them until golden brown. They should be slow cooked.
Dip them in sugar syrup immediately after frying. Keep in sugar syrup for 10 minutes. Then remove from syrup and arrange in a serving plate. Scrumptious Labongo Latika is ready to be enjoyed.

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