Lavang lata
Laung lata with lavang in center of it
CourseDessert
Place of originIndia
Bangladesh

Laung lata, also Lavang lata, is a traditional sweet from the regions of Bengal, Odisha,[1][2] and Bihar.[3][4][5]

Ingredients

A typical labanga latika is made of maida, khoya, nutmeg powder, grated coconut, ghee, nuts, raisins, cardamom, cloves, and sugar ingredients.[6]

Preparation

Labanga latika consists of filling, dough, and sugar syrup. The dough is rolled out first and then the filling is placed in the center. The dough is then folded to enclose the filling completely and cloves are pressed over it to ensure that the fold doesn't open up while preparing. Then it's cooked in hot ghee until golden brown and crispy. Lastly, it is placed in sugar syrup to cool down and absorb the syrup[7][8]

Dough

The dough is prepared in maida with water and ghee until the desired consistency is reached.

Sugar syrup

Sugar syrup is a mixture of sugar and water, prepared by adding sugar to boiling water and stirring as to prevent burning. This continues until the mixture reaches a thick consistency.

Filling

The filling is a mixture of khoya, sugar, and grated coconut. These are to be cooked and adorned with dried fruits and nutmeg.

See also

Notes

    References

    1. ↑ "Crispy Labanga Lata Recipe | Fried Odia Labangi by My Cooking Canvas". My Cooking Canvas. Retrieved 2023-03-01.
    2. ↑ "Odiya Cuisine". Outlook Traveller. Retrieved 2023-03-01.
    3. ↑ "Indian Cooking Tips: How To Make Labang Latika - A Bengali Sweet Treat That Is Popular Across UP Too!". NDTV Food. Retrieved 2021-11-18.
    4. ↑ "Bhojpuri Thali | Bihari Thali". Desi Fiesta. 2014-04-04. Retrieved 2022-08-20.
    5. ↑ "Does Laung Latika Dessert Belong To Bihar Or Bengal?". Slurrp. Retrieved 2022-08-20.
    6. ↑ Cappuccino dusk - Kankana Basu - Google Books. Books.google.co.in. Retrieved on 2014-05-07.
    7. ↑ Lobongo lotika. Khanakhazana.com (2012-05-05). Retrieved on 2014-05-07.
    8. ↑ Bengali Sweet Lobongo Lotika. PeekNCook. Retrieved on 2014-05-07.
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