How to make Lavang Latika - Bengali sweets present one popular offering
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Refined Flour, Cloves (लौंग)
Cuisine : Indian
Course : Mithais
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Lavang Latika checkout Balushahi, Gajar Ke Tukde, Ghevar, Jalebi . You can also find more Mithais recipes like Agra Ka Petha, Anjeer And Date Burfi, Mango Sevaiyan Burfi, Jhatpat Seviyan Kheer.
Lavang Latika Recipe Card
Prep Time : 31-40 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Lavang Latika Recipe
Refined Flour 1 1/2 cups
Cloves 10-12
Rose essence 1/4 teaspoon
Ghee 3-4 tbsps to deep fry
Tutti frutti 3 tablespoons
Cashewnuts roughly chopped 4-5
Almonds roughly chopped 4-5
Pistachios roughly chopped 4-5
Sugar dissolved in ½ cup water 1 cup
Method
Step 1
Cook sugar with ½ cup water, stirring, till you get a syrup of one string consistency. Add rose essence and mix well. Mix maida and ghee in a parat, add a little water and knead into a stiff dough.
Step 2
Cover with a damp cloth and let it rest for 15 minutes. Heat sufficient ghee in a kadai. Mix together tutti frutti and dry nuts. Divide into 12 equal portions.
Step 3
Roll out each portion into a puri. Place one portion of the filling in the centre of the puri, drizzle a little ghee and fold in the sides to overlap each other.
Step 4
Secure with a clove. Deep fry these lavang latikas till golden brown. Drain and soak them in warm sugar syrup for 15 minutes. Drain and serve warm.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.