Sanjeev Kapoor

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Lavang Latika  Recipe

Bengali sweets present one popular offering

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

Preparation Time : 31-40 minutes

Cooking time : 26-30 minutes

Servings : 4

Lavang Latika

Main Ingredients

Refined flour (maida), Sugar





Level Of Cooking



  • Refined flour (maida)
    1 1/2 cups
  • Sugar dissolved in ½ cup water
    1 cup
  • Rose essence
    1/4 teaspoon
  • Ghee
    3-4 tbsps to deep fry
  • Tutti frutti
    3 tablespoons
  • Cashewnuts roughly chopped
  • Almonds roughly chopped
  • Pistachios roughly chopped
  • Cloves


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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