Labongo Latika: A Delightful Bengali Sweet
Labongo Latika, a quintessential Bengali sweet, is often prepared during festivals and special occasions. The name Labongo Latika comes from the aromatic clove (labongo) that binds the folds of the sweet, providing a refreshing flavor that’s both aromatic and slightly spicy. The delicate, crispy exterior and rich, fragrant filling make this sweet a standout dessert that is sure to win the hearts of everyone at the table. With its unique combination of flavors and textures, Labongo Latika is perfect for those who enjoy indulgent yet traditional sweets.
Course: Dessert
Cuisine: Bengali
Diet: Vegetarian
Ingredients
For the Dough:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1/2 kg |
| Ghee / Refined Oil (for deep frying) | As required |
| Baking Soda | ½ teaspoon |
| Cloves (Laung) | 10-12 |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Khoya (Mawa) | 200 grams |
| Sultana Raisins | 1 tablespoon |
| Cashew Nuts, chopped | 2 tablespoons |
| Pistachios, chopped | 1 tablespoon |
For the Sugar Syrup:
| Ingredient | Quantity |
|---|---|
| Sugar | 1/2 kg |
| Water | 1/2 liter |
| Cardamom (Elaichi) Pods/Seeds | 3 |
| Cloves (Laung) | 3 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Saffron Strands | A few |
Preparation Time: 25 minutes
Cooking Time: 20 minutes
Total Time: 45 minutes
Yield: 10-12 pieces
Instructions
-
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour (maida) and baking soda. Add two tablespoons of ghee and mix it well. Gradually add water, a little at a time, to form a smooth and pliable dough. Knead the dough for a few minutes until it becomes soft and elastic. Divide the dough into small round balls, about the size of a lemon. -
Prepare the Sugar Syrup
In a saucepan, add sugar and water. Stir the mixture well and bring it to a boil. Add the cardamom pods, cloves, cinnamon stick, and saffron strands. Continue boiling the syrup until it thickens slightly and reaches a two-string consistency (this will take around 8-10 minutes). Once the syrup is ready, remove it from heat and set it aside. -
Prepare the Filling
Grate the khoya (mawa) and place it in a bowl. Add sultana raisins, chopped cashews, and pistachios to the grated khoya. Mix all the ingredients together to form a smooth filling. Set the filling aside. -
Shape the Latika
Roll each dough ball into a small circle (poori-like shape). Place a generous amount of the prepared filling in the center of each circle. Carefully fold the edges of the dough over the filling to create a sealed parcel. Once the sides are folded, prick a clove (labongo) into the center of each piece to secure the folds and give it a signature flavor. -
Deep Fry the Latikas
Heat ghee or refined oil in a deep frying pan over medium heat. Once the oil is hot, carefully drop the prepared Latikas into the oil, one by one. Fry them until they turn golden brown and crispy on all sides, which should take about 5-7 minutes. Make sure to keep the oil temperature consistent to avoid burning the Latikas. -
Soak in Sugar Syrup
Once the Latikas are fried and golden brown, remove them from the oil and immediately dip them into the hot sugar syrup. Let the Latikas soak in the syrup for about 15 minutes to absorb the sweetness and flavor. The syrup will add a glossy finish to the Latikas, making them even more enticing. -
Serve and Garnish
After soaking, remove the Latikas from the syrup and place them on a serving platter. Garnish with finely chopped pistachios for an added crunch and flavor. Labongo Latika is now ready to be served.
Serving Suggestions
Labongo Latika is best enjoyed as a dessert after a hearty meal. For a traditional Bengali experience, pair it with Bengali Phool Gobhir Paturi and Bengali Luchi. These sweet treats are perfect for any celebration, especially during festivals like Durga Puja, Diwali, or any special occasion.
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 280 kcal |
| Protein | 3.5 g |
| Carbohydrates | 35 g |
| Sugars | 28 g |
| Fat | 15 g |
| Fiber | 1 g |
| Sodium | 20 mg |
Tips for Perfect Labongo Latika
- Consistency of Dough: The dough should not be too soft or too stiff. If it’s too soft, it might break during frying; if it’s too stiff, it will be difficult to fold the Latikas.
- Oil Temperature: Maintain medium heat while frying to ensure that the Latikas cook evenly without burning. If the oil is too hot, they might cook too quickly on the outside and remain raw inside.
- Soaking Time: Don’t soak the Latikas in the syrup for too long, as they might become soggy. 10-15 minutes is enough to allow them to absorb the syrup and get a nice gloss.
Labongo Latika is an irresistible Bengali dessert with layers of flavor and texture. With its crispy exterior, aromatic filling, and fragrant sugar syrup, it is sure to become a favorite in your dessert repertoire. Whether you’re celebrating a festival or enjoying a quiet evening with family, these sweets will add a touch of tradition and indulgence to your table. Enjoy!
