Labanga Latika

    2 hours

    Cooking and presenting Labanga Latika is an art, a hallmark of old Bengali cultural tradition. Delicate and delicious, this dish reminds me of my grandma and her old world charms.


    California, United States
    4 people made this

    Serves: 12 

    • 2 cups refined flour
    • Oil as needed for deep fry
    • 1 cup water
    • Cloves as needed
    • 3-4 tbspn ghee
    • 1/2 cup sugar for syrup; 1/4 cup sugar for stuffing
    • 2 tbspn semolina
    • 1/2 cup milk
    • 1 coconut grated
    • 1/2 tspn cardamom powder
    • 1 pinch of nutmeg powder

    Prep:40min  ›  Cook:1hr20min  ›  Ready in:2hr 

    1. Sieve flour. Mix in oil and enough water to knead into a firm dough.
    2. Cover with a damp cloth and keep aside. Bring the sugar and water to boil. Simmer (boil slowly at low temperature) to obtain sugar syrup of three string consistency and keep aside. Heat up one tsp ghee in a pot and fry the semolina till light brown. Mix in milk, sugar and coconut and keep stirring on a low heat up till the mixture becomes thick. Take off from heat. Mix in cardamom powder and nutmeg powder. Cool and divide into 12 portions. Divide the dough into 12 portions. Roll out one portion into a small puri. Put a little stuffing in the centre and fold the puri like an envelope. Stick a clove in the centre to keep it in place.
    3. Heat up ghee and fry the latikas on medium heat up till golden brown. Remove and soak them immediately in the hot sugar syrup. Remove and serve after a couple of hours.

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