Lavang Latika

A traditional sweet pastry filled with fragrant coconut stuffing, sealed with a clove, deep-fried to golden perfection, and soaked in aromatic sugar syrup — a festive Bengali delicacy.

Ingredients

1. For the Dough:

   1. 2 cups refined flour (maida)
   2. 1 pinch salt
   3. 2 tbsp oil (for kneading)
   4. Water as needed

2. For the Filling:

   1. 2 tbsp semolina (rava)
   2. 1 coconut, grated
   3. ½ cup milk
   4. ¼ cup sugar
   5. ½ tsp green cardamom powder
   6. 1 pinch nutmeg powder

3. For the Sugar Syrup:

   1. ½ cup sugar
   2. 1 cup water

4. For Frying:

   1. Pure ghee (as required)
   2. 12 cloves (for sealing each piece)

Instructions

1. Prepare the Dough

   • Sieve the refined flour and add a pinch of salt.
   • Mix in oil and enough water to knead into a firm dough.
   • Cover the dough with a damp cloth and let it rest for 15–20 minutes.

2. Make the Sugar Syrup

   • Combine sugar and water in a pan and bring to a boil.
   • Simmer the mixture until it reaches a three-string consistency.
   • Keep the syrup warm while preparing the rest of the recipe.

3. Prepare the Coconut Filling

   • Heat 1 tsp ghee in a pan and roast semolina until light golden brown.
   • Add grated coconut, milk, and sugar.
   • Stir continuously over low flame until the mixture thickens.
   • Remove from heat and mix in cardamom and nutmeg powders.
   • Allow the mixture to cool, then divide into 12 equal portions.

4. Shape the Latika

   • Divide the dough into 12 small balls.
   • Roll out each portion into a small puri (circle).
   • Place a spoonful of coconut filling in the center.
   • Fold the puri like an envelope, sealing the edges well.
   • Insert a clove in the center to hold the folds in place.

5. Fry the Lavang Latikas

   • Heat pure ghee in a kadhai on medium flame.
   • Fry the prepared latikas until golden brown and crisp on all sides.
   • Remove and drain excess ghee.

6. Soak in Sugar Syrup

   • Immediately place the fried latikas into the warm sugar syrup.
   • Allow them to soak for a couple of hours so they absorb the sweetness.

7. Serve and Enjoy

   • Remove from syrup and let them rest for a while before serving.
   • Serve Lavang Latika warm or at room temperature as a festive dessert.

Tip: For a crispier texture, ensure the dough is firm and the ghee is moderately hot before frying.