Lobong Latika or Lavang Latika or Laung Lathika are sweet khoya stuffed and fried pockets of all-purpose four made with cloves. The name itself is so interesting that you have to try it at least for once.
What is Lobong Latika?
Lobong Latika or Lavang latika or Laung Lathika are sweet khoya stuffed and fried pockets of all-purpose four made with cloves. The name itself is interesting, isn’t it?? These are a super delicious and addictive dessert that you will definitely love. I go inspiration from this recipe.
Lobong or lavang Latika are small pockets or envelopes filled with sweet khoya. means I made 16-17 of them and they were all gone in two days. This Latika are very popular in Bengali cuisine and normally made after Durga Pooja. The aroma of fresh khoya stuffed deep-fried latikas is just mesmerizing.
I have this sweet and weird memory linked with the name lobong latika. Back in childhood days,okay,let’s say from 6th standard I was collecting recipes from newspapers ,magazines in a diary.
When in high school, I once saw this recipe lobong latika in Dainik Jagaran (local Hindi newspaper) and cut-paste it in my diary. I was so fascinated with the name that I wanted to give it a try. I asked mom to let me try this but as it was the two-month break that we would get to prepare board exams but mom wouldn’t let me. One day when mom was visiting grandma’s house I tried making the latika .
However, it turned out to be a complete disaster and with the help of my brother, I disposed of them and removed all the clues and signs that something like that ever cooked in the kitchen. I had to pay my brother by making his chemistry file to keep this moment a secret.
Ingredients Needed to make Lobong Latika
- All-purpose flour: Plain all-purpose flour is used to make lobong latika.
- Khoya/Milk solids: Khoya or milk solids to stuff the sweet.
- Nuts:-Nuts add a nice crunch in the stuffing.
- Sugar: Sugar to make the syrup and to add in the stuffing.
- Saffron strands:-Gives a nice color to the sugar syrup.
- Oil/Ghee for frying:To deep fry
Time needed: 50 minutes
How to make Lobong Latika?
- Make the Dough
First of all, knead the dough by adding ghee and water in a mixing bowl. While the dough s resting, make the khoya stuffing by adding nuts and sugar in it. Keep the sugar syrup ready.
- Shape and Assemble
Roll the latika into circles and cut out small disc pieces using a cookie cutter. Fill the stuffing in the center and shape the latikas. Close them with a clove in the center.
Deep fry them on low heat until golden and crispy. Dip them in sugar syrup. Place them on a wire rack to get rid of the excess syrup. Store the latika in airtight containers.
Serving Suggestions
Serve the lavang latika as a after meal dessert or a sweet snack.
Looking for more such sweets recipes to get some ideas for your desserts? Do not miss my Malai Ladoo and Moong Dal Ladoo and the best one’s Besan Pista Barfi.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Lobong Latika
Equipment
- Saucepan
Ingredients
For dough
- 1 cup all-purpose flour
- 1 tablespoon oil/ghee
- water as required
For stuffing
- 1 cup khoya
- 1 cup nuts almonds,cashew, pistachios,walnut,raisins,crushed
- 1/2 teaspoon cardamom powder
- 2 tablespoon powdered sugar
For sugar syrup
- 1 1/2 cup sugar
- 3/4 cup water
- few saffron strands
Other
- cloves as required
- ghee for frying
Instructions
For dough
- In a mixing bowl add sifted flour and ghee, mix well until flour is crumbly. Now add little water at a time and knead dough using enough water. Keep the dough covered with a kitchen towel and let it rest for 30 minutes.
For stuffing
- In a pan add khoya. Roast it for 2 minutes. Now add all the dried nuts, cardamom powder, and sugar, mix well, and keep it aside.
For syrup
- In a saucepan add sugar and water. Let is boil for 10 minutes and make a syrup of one thread consistency. Add saffron strands and remove from heat.
Making Latika
- Now from the dough make small 12-15 round balls.
- Place one ball on rolling board, dust it with dry flour and roll it to make a small poori like shape.
- In the center of it fill a tablespoon of khoya filling.
- Apply little water on the edges of the round poor. Cover it from all four sides. Press one clove in the center of Latika or two on and close them tightly.
- Likewise, make all Latika and keep them covered until frying.
- Heat ghee in a wok and deep fry the Latika for 3-4 minutes on low to medium heat or until golden and crispy.
- Drain them on paper towels.
- Now dip the Latika in sugar syrup two or three at a time and let them in syrup for a minute to soak as much as possible.
- Place them in a plate. Once dried store in air tight container.
Notes
Always let me know how this recipe turned out in the comments below and give a ★ rating. I will be so excited to hear how you enjoyed your Lobong Latika and please do share your tips and tricks with me.
Don’t forget that you can also find me on Facebook, Twitter, Instagram, and Pinterest.
Best Regards,
Sapana Behl
Such a sinful sweet Sapana..We call it the same in andhra as well…I am surprised that you have been collecting recipes from such young age and your adventure so interesting to read..have you confessed to your mom abt this ever?
Yes Valli,We can't hide things room parents na.We told her after my exams were finished.
Such sweet memories. You have been one naughty child Sapana. These labong latikas have turned out perfect…
Childhood memories ? But so interesting to read that your passion for cooking started so young. Lovely sweet, I have to try your version as it has more khoya in it:)
You sure have a memorable experience with these Latikas Sapana. I made these for a previous BM and loved them. You are tempting me to make them again.
Those childhood moments are so precious. We use to do the same, experiments in the kitchen when we were along. Remember seeing this recipe on blogs and was hoping I could find something in Telugu that starts with lavamgam. No luck!!
This lobong latika makes me nostalgic. Its been ages i had this incredible and traditional sweet.
Wow, Sapna surprised to learn about your interest in cooking from such a young age. Your lobong latikas have come out well and love your props.
these are cute little munchkins.. Amazing that you started collection recipes from 6th grade.
Interesting childhood memories,lobong latika has come out so well.I too made for April 2014 BM..
I guess we tuck in such memories in our minds, right? Those cuties look so sinful.
Childhood memories are always nostalgic…the LATIKA looks so sinful..would love to make these and even though these are sinful.
Such a beautiful recipe along with a great write-up. I loved every bit of this post Sapana!!
Childhood memories are the best and I am so happy we all had a wonderful childhood to talk aboit. The labong latika has come out perfect and I sm tempted to taste some.
your poor mom was clueless 🙂 clove must give these an awesome flavor
This is in my to do list from long time but couldn't make it for this BM also. looks so yumm..
Drooling over here looking at the snaps. I was expecting for this recipe in this mega marathon… Thanks for sharing…