Print Recipe

Lobong Lathika

Prep Time30 mins
Cook Time30 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: bengali
Servings: 20 lathika
Author: Pavani

Ingredients

For the Outer Cover:

  • 2 cups All purpose flour
  • 3 tbsps Sugar - (grind sugar if the granules are too big. we get here in US is finer than the one back home -- so I skipped the grinding step)
  • ½ tsp Salt
  • a pinch Baking Soda
  • a pinch Saffron water of soaked in warm
  • 3 tbsp Ghee
  • 20 Cloves

For the Filling:

  • 200 gms Khoya Mawa / (I used frozen khoya that I thawed overnight in the fridge)
  • ¼ cup Sugar
  • a pinch Nutmeg Ground
  • ¼ cup Raisins

For the Sugar Syrup:

  • 1 cup Sugar
  • ½ cup Water
  • 1 tsp Rose syrup (optional)

Instructions

  • Make the dough for the Covering: Combine all the ingredients for the covering and mix well. Add enough water and knead into a smooth, pliable dough. Cover and set aside for 20 minutes.
  • Make the Filling: In a nonstick cooking pan, combine all the ingredients and cook on medium-low flame, stirring frequently, until the mixture pulls away from the sides of the pan (as shown in the pic). Cool slightly before making the lathikas.
  • Make the Sugar syrup: In a medium saucepan, combine sugar, water and rose syrup (if using) and cook until sugar dissolves and the mixture comes to a boil. Simmer until the syrup reaches 1 string consistency. Keep the syrup warm.
  • To make Lobong Latika: Divide the dough into 20 equal pieces. Roll each piece into a small circle and place 2tsp filling inside.
  • Fold the dough from both sides over the filling. Then repeat the same with the other 2 sides.
  • Seal it with the clove. Repeat with rest of the dough and the filling.
  • Heat oil for deep frying. Gently add 3~4 latikas and fry on medium flame until golden brown on all sides.
  • Remove with a slotted spoon and drop them gently into the sugar syrup. Turn them around to coat the lathikas evenly with the syrup. Leave them in the syrup for 3~4 minutes. Then place them onto a wire rack to cool completely.
  • Let the labong lathika cool completely before enjoying. Store them in an airtight container in the fridge.

Notes

Lets check out what my fellow marathoners have cooked today for BM# 39.
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