Lavang latika or laung lata is a deep fried Indian mithai for Diwali. Plain flour pastry or dough stuffed with rich sweetened milk solids is deep fried and further soaked in sugar syrup. This laung lata is a very rich and satisfying treat, a small one goes long way. You can make lavang latika easily at home with this recipe. Serve as dessert or snack or this is one the best Diwali gift for your friends and family.
What Is Laung Lata or Lavang latika?
Lavang latika is a traditional Bengali dessert made with plain flour and milk solids. You basically stuff a sweet mixture of milk solids in plain pastry dough and deep fry it. The deep fried sweet is further dipped in sugar syrup and served warm or at room temperature.
This laung lata is a very delicious and interesting sweet with all my favorite ingredients. It contains all my favorite ingredients, khoya, nuts and sugar syrup.
The outer cover is made of flour, it is rolled like a poori and stuffed with dry fruits-khoya mixture, sealed with a lavang (lavangam) and deep fried.
The deep fried dumpling is then briefly soaked in sugar syrup before serving. Lavang latika, soorya kala,chandra kala are very famous sweets in shops during Diwali.
I am a big fan of milk based sweets. I love peda, mawa burfi, gulab jamun, rasgulla, rasmalai etc compared to jaggery based south Indian sweets 🙂
Serve laung lata as dessert or snack.
This Laung Lata Recipe Is
Traditional Indian mithai for diwali
Rich, delicious & aromatic
Easy to make straight forward recipe
Best for Diwali gifting
This sweet is my favorite and my mom prepares it once in a while for Diwali. I tried this many years back and was amazed with the result. Ever since I have made it many times. While the recipe is a bit lengthy , it is straight forward and the quality of homemade laung lata makes it all worthy.
With very few ingredients you can make this sweet and all those who taste will surely be impressed. Isn’t that wonderful?
How To Make Lavang Latika?
Dough For Laung Lata
1. Take melted ghee in a bowl.
2. Add flour, salt and mix well.
3. Add enough water to make a pliable smooth dough. Set aside the dough for 30 minutes.
Stuffing For Lavang Latika
1. Take 10 almonds, 20 pistachios and 3 tablespoons grated coconut in a mixer jar.
2. Grind to a coarse paste.
3. Dissolve 1/3 cup sugar in about 3-4 tablespoons water. Let the syrup turn a bit thick.
4. Add the khoya and mix well.
5. Let the mixture turn thick and become a soft mass.
6. Now add the ground coconut-nuts mixture.
7. Add cardamom powder and mix well. Remove to a plate.
Folding And Frying Laung Lata
1. Take the prepared dough and divide into 18-20 equal sized balls.
2. Take one ball and roll like a poori. Keep around 1 tablespoon of prepared filling in the middle.
3. Fold as shown in the picture. Seal with a lavang/lavangam. Prepare the remaining dough balls in the same way.
4. Heat oil for deep frying. In the mean while prepare a sticky sugar syrup with 1/2 cup sugar and 1/4 cup water just like we do for gulab jamun. Let it stay warm.
5. Now star deep frying the prepared lavang latika in hot oil. Fry 3-4 at a time. Remove the deep fried lavang latika to a plate, rest for 1 minute and then add to the warm sugar syrup.
6. Remove from sugar syrup after 5 minutes. Do not soak for long time. Serve lavang latika at room temperature.
More Diwali Sweets
Malpua
I hope you will try this laung lata recipe and enjoy as much as we did. P
Laung Lata Recipe
Lavang Latika Recipe
1 CUP = 250 ml
Ingredients
Outer Cover For Lavang lata
- 1 cup flour
- A pinch of salt
- 2 teaspoons ghee
- Water
Stuffing For Lavang Latika
- 1 cup khoya
- 10 almonds
- 15 pistachios
- 3 tablespoon grated coconut
- 1/3 cup sugar
- 3-4 tablespoons water
Other Ingredients For Laung Lata
- A fat pinch of cardamom powder
- 1/2 cup sugar
- 1/4 cup water
- 18 lavang/lavangam
Instructions
Making Outer Cover For Lavang Lata
- Make melted ghee in a bowl. Add flour, salt and mix well. Add enough water to make a pliable smooth dough.
- Set aside the dough for 30 minutes.
Stuffing For Lavang Latika
- Coarsely grind 10 almonds, 20 pistachios and 3 tablespoons grated coconut.
- Dissolve 1/3 cup sugar in about 3-4 tablespoons water. Let the syrup turn a bit thick.
- Add the khoya and mix well.
- Let the mixture turn thick and become a soft mass. Now add the ground coconut-nuts mixture. Add cardamom powder and mix well. Remove to a plate.
Folding & Frying Laung Lata
- Take the prepared dough and divide into 18-20 equal sized balls.
- Take one ball and roll like a poori. Keep around 1 tablespoon of prepared filling in the middle.
- Fold as shown in the picture. Seal with a lavang/lavangam. Prepare the remaining dough balls in the same way.
- Heat oil for deep frying. In the mean while prepare a sticky sugar syrup with 1/2 cup sugar and 1/4 cup water just like we do for gulab jamun. Let it stay warm.
- Now star deep frying the prepared lavang latika in hot oil. Fry 3-4 at a time. Remove the deep fried lavang latika to a plate, rest for 1 minute and then add to the warm sugar syrup.
- Remove from sugar syrup after 5 minutes. Do not soak for long time.Serve lavang latika at room temperature.
Notes
- You can use cashews in stuffing.
- Do not soak the lavang latika in sugar syrup for more than 5 minutes.
Nutrition
Manasi says
This is a new and unique recipe harini