Lavang Lata, a sweet for which we were crazy in our childhood. Every time we went to market for some shopping, the desire to eat this sweet used to make us pester our parents until they actualy bought it.  It’s a Bengali sweet however pretty famous in Eastern UP and Bihar too. This sweet is made during festivals like Durga puja, Dipawali or Holi as well as readily available in sweet shops but homemade tastes always better. Lavang Lata is crispy on outer surface and little juicy inside. The outer layer is made using all purpose flour and it is filled with mix of milk mava and nuts. The outer layer is sealed using lavang (clove) which gives a exotic aroma to it. When served warm it tastes awesome. The richness of mava, nuts and ghee give a delicious taste. Indulge at your on risk or ensure you do some good exercise after enjoying it.
Ingredients
For Dough
- 2 cup All purpose flour
- 1 tbsp Fine rava or Sooji
- 1/4 tsp Baking powder
- 1/8 tsp Salt
- 1/3 cup Ghee or butter
- Some ghee for frying
- 1/2 cup Chilled water approximately
For Sugar Syrup
- 1-1/2 cup Sugar
- 1 cup Water
- Few threads of saffron
- 3-4 drop Rose essence
- 1-2 drop lemon juice
For Filling
- 3/4 cup Home made mava( khoya) or store bought
- 3 tsp Sugar
- 2-3 drops kewra essence
- 1/8 tsp Green cardamom freshly crushed
- 1/3 cup Fine chopped nuts (almonds, cashew and pistachios)
- 40-45 Cloves ( lavang)
Instructions
To make dough
- Take all purpose flour, butter, salt, baking powder and sooji (rava) in a mixing bowl.
- Mix all the ingredients with hand till it gets crumbled texture.
- Add little by little chilled water and mix it. Leave the dough in this crumbled state for about 5 minutes.
- Lightly knead the dough till every thing is mixed well and it gets dough form. Keep it aside another for 10 minutes.
Sugar Syrup and Mava Filling
- To prepare sugar syrup, take water, sugar, rose essences, saffron threads, cardamom powder and lemon juice in a deep pan. Boil it at medium heat till the syrup gets one thread consistency. ( to check one thread consistency, dip spatula in sugar syrup, take some syrup on your index finger from spatula, stick your thumb on your index finger and slowly pull it out. You should see that one thread is getting formed between your index finger and thumb). Turn off the heat once it done and keep it aside.
- To prepare the filling, take home made mava, chopped nuts and sugar in a bowl. Mix it slightly and then Microwave it for 30 sec then mix again. Again microwave it for 30 sec and mix or till sugar melt with mava.( if you are using store bought mava, roast it with all ingredients at low heat till aromatic.) Add kewra essence and cardamon powder and mix it well. Keep it aside.
Final Prepration
- Divide the dough in to 20 equal portion. Make a small dough balls. Keep them covered. Take one tbsp all purpose flour and tittle water in a bowl to make a semi thick paste.
- Take one ball on rolling board and roll out in to semi thick puri. Place one tbsp mava filling in center, apply some all purpose flour paste on edges.
- Fold it from both side and again fold it from longer edge so that it overlaps each other as shown in picture.
- Seal the center edges using cloves.
- Make all lavang lata, following the same process. Keep it covered.
- Heat ghee in deep kadhai at medium heat. Once it hot enough, drop raw lavang lata into it. Ghee should be not very hot. Otherwise, it will burn and not fry properly. ( Based on the size of your pan, you may fry all of them in batches). Keep sugar syrup warm.
- Fry it at low to medium heat till golden color from all side. Once fried, drain the ghee and take out the lavang lata.
- Drop the hot fried lavang lata in warm sugar syrup and let it soak from both side for 15-20 minutes.
- After that, drain it out from sugar syrup and keep it on a plate or tray.
- Delicious mouthwatering lavang latas ( latikas) are ready.
- Serve it warm as a dessert.
- While serving, take the lavang lata in serving plate and pour some warm sugar syrup on it and serve. Garnish with pistachios.
Recipe Notes
- For this recipe we need stiff dough so while adding water be careful.
- Lavang lata can be stored in airtight container for 2 weeks in fridge. While serving just reheat for 30-40 sec and serve it warm.
- After lavang lata if fried, immediately drop into warm sugar syrup so it will absorb sugar syrup nicely.
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