Thursday, September 20, 2012

Labanga Latika

  1. Coconut - 1
  2. Khoya - 200 gm
  3. Maida
  4. Lavang/Clove
  5. Sugar
  6. Oil for frying
  7. Food Color - optional

  1. Mix the maida with oil.For 1 cup of maida you should take 2 tbsp of oil.Make a dough with water.Cover it for 1 hour.If you want you can mix food color in the maida and then prepare the dough.I have not used any food color here.
  2. Heat a kadai and add grated coconut and sugar(one and half cup).Fry for 5 minutes.No need to add any oil.
  3. Add khoya/khova and then fry for some more time till the mixture separates from kadai.It will not stick to the kadai when done.
  4. Now take another pan and heat 1 cup of water with 1 cup of sugar.The sugar syrup should be little thick.So boil it for sometimes till it reaches the thick consistency.
  5. Now make small balls from the dough and roll it as big as puri.Now Stuff the coconut filling in the centre and wrap the other two sides one on another.Now flip it to the other side and wrap two sides on another.Finally put the clove on top and it will bind it.
  6. Now fry this in oil.
  7. After it is fried, dip it inside sugar syrup and wait for couple of hours so that it soaks the syrup and becomes soft.


Labanga Latika


  1. Well, I'm a self-declared connoisseur of Bengali sweets. And the best LabangaLatika I ever had is from the shop of Felu Modak in Rishra ( a few stations from yours!) ..
    Liked your recipe as well. A nice and clean write-up with adequate images. (A free gyan here: Please put your copyright mark in images :P ). Congrats on your journey from sweet girl to sweet-maker lady!
    One more concern: all fried dishes. They are nt that healthy for you and Kundu-moshai :) :)

  2. thanks asu for ur encouragement and advice


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