How to make Lavang Latika Recipe - Bengali sweets present one popular offering

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Refined flour (maida) (मैदा), Cloves (लौंग)

Cuisine : Bengali

Course : Mithais

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Lavang Latika

The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

For more recipes related to Lavang Latika checkout Balushahi , Chandrakala , Ghevar , Jalebi . You can also find more Mithais recipes like Chocolate Burfi, Kasi Halwa, Chocolate Peda, Paneer Balushahi with Date Chutney. Or try out these recipes from Bengali Cuisine like Chingri Pakora, Pista Sandesh, Mach Bhaja, Ilish Macher Paturi.

Lavang Latika Recipe Card

Lavang Latika

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : High

Ingredients for Lavang Latika

  • Refined flour (maida) 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


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.

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MasterChef Sanjeev Kapoor

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 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.