Laung Lata
Indian is a melting pot of tradition and culture. Every state in India has its own unique cuisine and dishes, that’s the beauty of it. Lavang Latika/ Laung Lata is a lip-smacking sweet which is very popular in Bihar and Bengal. Cloves are called “Lavang” in Bengal and Laung in “Bihar”. Cloves are used in his sweet to give its authentic shape and mild flavour.
The wrap is prepared with all-purpose flour. A hard dough is prepared and is rolled like thin “Roti”. The filling is prepared by using finely chopped nuts and coagulated milk (mawa/khoya). Mawa has that rich, dairy flavour and upgrades the dish to the next level. The filling is stuffed in centre of rolled roti. Then the sides of the roti are folded in traditional way and a clove in pierced in its centre. Now it is fried in hot oil and keep aside. The soaking syrup has been prepared by combining sugar (cheeni), water and saffron (kesar). It should have a thick, one-thread consistency. The deep fried dumpling is dipped in sugar syrup. Lavang Lata is a delicacy in Bihar and West Bengal. Lavang lattas are absolute delight to having during the “Bihari Barat”.
You may also like recipes of other Bihari sweets like Pua, Pedukia, Jalebi, Makhane Ki Kheer.
In Bengal Mishti Doi, Payesh, Pati shapta are other popular sweets that we have already uploaded here.
How to make Laung Lata
Ingredients |
|
For Dough |
|
| All purpose flour (maida) | 250g |
| Clarified butter (desi ghee) | 125g |
| Warm milk (garam doodh) | ½ cup |
| Baking soda | 1tea spoons |
For Filling |
|
| Condensed milk (mawa) | 2 table spoons |
| Grated dry coconut (nariyel) | 2 table spoons |
| Sugar powder (bura) | 1table spoon |
| Green cardamoms, crushed | 2-3 |
For Syrup |
|
| Sugar (chini) | 200g |
| water (pani) | 2 cups |
Others |
|
| Cloves (laung) | 15-20 |
| Refined oil | for frying |
Method
For Dough
- 1. Add flour with baking soda, clarified butter to the flour and mix.
- 2. Add milk, water and knead well to make stiff dough.
- 3. Cover the dough with wet cloth and leave it for 2 hours.
For Stuffing
- 1. Dry roast the coagulated milk till they become brown in colour. Put the flame off and let it become cool completely.
- 2. Now mix the coagulated milk, coconut, sugar and green cardamoms together and keep them aside.
For Sugar Syrup
- 1. Heat the sugar and water and make thick syrup (one or two string consistency).
- 2. Put the flame off and let it become little cool.
To Proceed
- 1. Make small balls from the dough and roll out each ball into circle.
- 2. Put a spoon of filling mixture in the middle and apply water on the edges, close the opposite edges to meet in the middle over the mixture to form a strip.
- 3. Seal the edges and poke a clove in the middle.
- 4. Heat oil in a frying pan and deep fry the prepared lavang latta on low flame till they become golden in colour.
- 5. After that dip all lavang latta's in the sugar syrup. Keep it for 5 minutes
- 6. Now remove them from syrup and arrange them in a serving tray.
No comments yet.