Name: Coconut– Labangalatika recipe by Poulomi Ghosh at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 5
Ingredients: For the Dough: Flour 1 cup; Clarified butter (desi ghee) 3 tbsp; Sugar 2 tsp; Salt a pinch; Water - 1 cup (as necessary); For the Stuffing: Coconut (grated) 1 1/2 cup; Sugar 4 - 5 tbsp (or as per your taste); Green Cardamom 2 (crushed); Raisin - 10 to 15; Cashew - 1/4 cup (roughly chopped); Almond - 1/4 cup (roughly chopped); For Sugar Syrup: Sugar - 1 cup; Water - 1 cup; For frying : Oil - 1 cup; Ghee - 1/2 cup

Ingredients Serving: 5

For the Dough: Flour 1 cup
Clarified butter (desi ghee) 3 tbsp
Sugar 2 tsp
Salt a pinch
Water - 1 cup (as necessary)
For the Stuffing: Coconut (grated) 1 1/2 cup
Sugar 4 - 5 tbsp (or as per your taste)
Green Cardamom 2 (crushed)
Raisin - 10 to 15
Cashew - 1/4 cup (roughly chopped)
Almond - 1/4 cup (roughly chopped)
For Sugar Syrup: Sugar - 1 cup
Water - 1 cup
For frying : Oil - 1 cup
Ghee - 1/2 cup

Instructions

Make a soft dough and keep it aside for at least 30 minutes.
To make the stuffing take a nonstick pan firstly, add grated coconut, sugar, cardamom powder and mix it well on low simmer.
Keep stirring until sugar melts properly. Add dry fruits, mix evenly. It must be allowed to cool down.
Meanwhile, take a separate pot, add sugar and water, keep boiling. When it gets 1 string consistency turn off the gas.
Now take the flour and mash it again for having a soft dough. Take small ball from the dough give it a nice round shape using ur hand. Now make a round and flatten bread.
Add the stuffing in the middle of the bread. Fold it from the left to right side. Again fold it from the top and then place the bottom side on the upper side of it. Now implant the clove in the middle of it.
Deep fry it in the oil until golden brown in colour.
Dip it into the sugar syrup for 10-12 minutes to soak up the sugar syrup, your labangalatika is ready for serving.

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