Friday, April 15, 2016

Labang Lathika/Lavang Lathika

Lavang Lathika

Happy RamNavami to all my Dear Friends and Readers !

Labang Lathika

Lobang Latika/Lavang Lathika is a traditional recipe of Bengalis prepared especially during festivals.This sweet packets are stuffed with mawa/khova and dry fruits and coated with sugar syrup and tucked with a clove on top!
So, Enjoy Ram Navami festival with this easy to make sweet and share it with friends, family and relatives too.

Lavang Lathika

Ingredients:
  1. Refined flour (maida) 1/2 cup

  2. Whole Wheat flour/Atta-1/2 cup
  3. 12-Cloves
  4. Ghee 3 tablespoons 
  5. Ghee or oil to fry
For the Filling:
  1. Khoya/mawa 3 tablespoons

  2. Nuts cashew nuts and almonds 2 tablespoons

  3. Powdered sugar 1 tablespoon

  4.  1/4 teaspoon

  5. 1/4 tsp Green cardamom powder
For the syrup:
  1. Sugar 1 cup

  2. Milk 2 teaspoons

  3. A big pinch of Green cardamom powder

  4. Few saffron strands threads

Method:
  • For the dough, place both the flour in a bowl and rub in the ghee/clarified butter with your fingertips. Add sufficient water and knead into stiff dough. Cover with a damp cloth and rest the dough for a while.
  • For the filling, mix together the mava/khoya, nuts, powdered sugar and cardamom powder . Divide the mixture into twelve equal portions.
  • Divide the dough into twelve equal portions. Roll out each portion into a five-inch round puri.
  • Place one portion of the filling in the centre of the puri, fold in the sides to overlap each other and seal the ends with a little water. Secure with a clove.
  • Meanwhile prepare the sugar syprup. Take the sugar with half a cup of water in a non-stick pan, stirring continuously till the sugar dissolves. Add the milk; collect the scum which rises to the surface with a ladle, and discard. Cook the syrup till it attains a one-string consistency. Remove from heat and keep warm.
  • Heat sufficient ghee in a non-stick kadai and deep-fry the lavang latika till golden brown. Drain on absorbent paper.
  • Soak the latika in the warm sugar syrup for three to four minutes.
  • Drain and serve warm.






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