Labanga Latika is a unique dessert of West Bengal state and I love to eat Labanga Latika a lot. The stuffings are of powdered khoya, coconut, cashew nuts, sugar, green cardamom, pistachios and raisins. One can have more than two at any given time. The Latika’s are sealed with cloves or Labanga.

Course – Dessert

Cuisine – Indian from West Bengal

Author – Madhu’s Kitchen

Difficulty level – Easy

Serves – 3 people

Preparation time -10 mins, Cooking time-60 mins

Ingredients

2 cups Maida

1 lime juice

1 cup wheat flour

1/4 cup sugar powdered

10 clives

2-3 Tbsp raisins

2-3 Tbsp green cardamoms powdered

2-3 Tbsp grated coconut powdered

1/4 cup khoya powdered

2-3 Tbsp cashew nuts powdered

Ghee to fry

Method

In a bowl add the powdered coconut, cashew nuts, green cardamom, sugar, khoya and raisins. Mix well. Set aside. In another bowl mix the maida and wheat flour well. Add little ghee and mix well. Add water to make a dough. Keep it covered for half hour. After that make balls and with a rolling pin make pooris. In the centre put the filling and fold four sides. Seal the mouth of rue latik with a clove. Do for all. In a wok heat ghee and fry the labanga Latika in batches. In another heat water. Add sugar and make syrup with thread like consistency. Add lime juice and stir. Dip the fried Labanga Latika to the syrup for 1-2 mins. Set aside and eat hot