Recipe of Perfect Coconut lavang latika Cooking Basics for Newbies

This lavang latika is one of the many varieties of Indian sweets which are in tradition from a long time. But you can innovate yourself and add some chopped dry fruits, grated coconuts etc. Lavang Latika is a traditional recipe of Bengal prepared especially on festivals. This tantalizing dish coated with sugar syrup and crusty from outside but stuffed with mawa and dry fruits and with a clove.

Coconut lavang latika is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Coconut lavang latika is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have coconut lavang latika using 19 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Coconut lavang latika:

1. Make ready for sugar syrup-
2. Prepare 150 gm Sugar
3. Get 1 cup Water
4. Get 250 gm Mawa/khova (milk solids)
5. Make ready 1 tsp Cardamom powder
6. Get For stuffing
7. Get Chopped dry fruits as your choice
8. Make ready 25 o gm All purpose flour
9. Get as needed Vegetable oil
10. Prepare 1/2 cup Water
11. Prepare 1 cup Crush fresh coconut
12. Get 2 tbsp (Optional) Pottukadalai/Dalia
13. Take For Covering
14. Make ready as needed Warm Water
15. Prepare 1/2 cup Vegan Filling Almond/Pista/Cashew nut powder
16. Make ready 1 Cup (Slightly coarse powder is preferred) Sugar
17. Get 1/2 tsp or as needed Cardamom Powder Dry/Fresh Shredded
18. Make ready 1 cup Dry/Fresh Shredded Coconut
19. Take 2 Tbsp Dalia (Coarse Powder)

Learn how to make/prepare Lavang Fry the rawa in the ghee till it turns brown. Now, add coconut, milk and ¼ cup sugar in the rawa. Lavang Latika is a popular bengali sweet, similar to our Suryakala and Chandrakala. I heard this for the first time when my co sister's mom made it and brought for us once.

Instructions to make Coconut lavang latika:

1. First prepare the dough and keep aside for 20 minutes at least.In a large bowl combine flour, baking powder, sugar, saffron water, ghee/oil and salt. Mix well and sprinkle warm water, knead well to make a smooth dough. Cover with a wet cloth and rest for 20 minutes.Make 10 small lemon size balls from the dough and set those aside.
2. Once ready with filling and sugar syrup lets move to the final latika preparation.Flat a ball by sprinkling little flour and make thin poori approx 6” by 3"in size.I trimmed the edges and made rectangle shape.Take a spoonful filling and spread it evenly b leaving 1/2" to roll.Fold the two lengthy sides first then wet the remaining two edges and gently roll to form a packet.Insert a clove to seal the packet, so that the packet won’t open easily
3. Repeat the same above process for remaining dough.Heat enough oil in a wok for frying labongo latika on medium low flame. Slowly add 3-5 pockets in it, fry slowly till both sides turn into golden brown.Remove them from the oil, drain the excess oil and immediately dip in thick sugar syrup for 4-5 minutes or till ready with next batch.Make sure that both sides of labongo latika are getting drenched in sugar syrup.Remove from syrup and arrange on serving plate.

Lavang Latika is a popular bengali sweet, similar to our Suryakala and Chandrakala. I heard this for the first time when my co sister's mom made it and brought for us once. Generally she this sweet for Diwali. Lavang Latika (or sometimes known as Labanga Latika) is a traditional Bengali sweet. Deep fry these lavang latikas till golden brown.

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