laung lata

Laung Lata

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.

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