How to Cook Delicious Coconut lavang latika

Coconut lavang latika. This lavang latika is one of the many varieties of Indian sweets which are in tradition from a long time. But you can innovate yourself and add some chopped dry fruits, grated coconuts etc. Lavang Latika is a traditional recipe of Bengal prepared especially on festivals.

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. Lavang Latika is a crispy sweet dish, sealed with a clove. You can create Coconut lavang latika using 19 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Coconut lavang latika

1. Prepare of for sugar syrup-.
2. You need 150 gm of Sugar.
3. You need 1 cup of Water.
4. It's 250 gm of Mawa/khova (milk solids).
5. You need 1 tsp of Cardamom powder.
6. Prepare of For stuffing.
7. Prepare of Chopped dry fruits as your choice.
8. Prepare 25 of o gm All purpose flour.
9. It's as needed of Vegetable oil.
10. Prepare 1/2 cup of Water.
11. Prepare 1 cup of Crush fresh coconut.
12. You need 2 tbsp of (Optional) Pottukadalai/Dalia.
13. You need of For Covering.
14. Prepare as needed of Warm Water.
15. It's 1/2 cup of Vegan Filling Almond/Pista/Cashew nut powder.
16. Prepare 1 Cup of (Slightly coarse powder is preferred) Sugar.
17. It's 1/2 tsp of or as needed Cardamom Powder Dry/Fresh Shredded.
18. You need 1 cup of Dry/Fresh Shredded Coconut.
19. It's 2 Tbsp of Dalia (Coarse Powder).

Learn how to make/prepare Lavang Fry the rawa in the ghee till it turns brown. Now, add coconut, milk and ¼ cup sugar in the rawa. Lavang Latika is a popular bengali sweet, similar to our Suryakala and Chandrakala. I heard this for the first time when my co sister's mom made it and brought for us once.

Coconut lavang latika guidance

1. First prepare the dough and keep aside for 20 minutes at least.In a large bowl combine flour, baking powder, sugar, saffron water, ghee/oil and salt. Mix well and sprinkle warm water, knead well to make a smooth dough. Cover with a wet cloth and rest for 20 minutes.Make 10 small lemon size balls from the dough and set those aside..
2. Once ready with filling and sugar syrup lets move to the final latika preparation.Flat a ball by sprinkling little flour and make thin poori approx 6” by 3"in size.I trimmed the edges and made rectangle shape.Take a spoonful filling and spread it evenly b leaving 1/2" to roll.Fold the two lengthy sides first then wet the remaining two edges and gently roll to form a packet.Insert a clove to seal the packet, so that the packet won’t open easily.
3. Repeat the same above process for remaining dough.Heat enough oil in a wok for frying labongo latika on medium low flame. Slowly add 3-5 pockets in it, fry slowly till both sides turn into golden brown.Remove them from the oil, drain the excess oil and immediately dip in thick sugar syrup for 4-5 minutes or till ready with next batch.Make sure that both sides of labongo latika are getting drenched in sugar syrup.Remove from syrup and arrange on serving plate..

Generally she this sweet for Diwali. Lavang Latika (or sometimes known as Labanga Latika) is a traditional Bengali sweet. Deep fry these lavang latikas till golden brown. Drain and soak them in warm sugar syrup for. Soak the lavang latikas in warm sugar syrup for about two to three minutes.