Labang Lata, is a traditional sweet delight cherished in the regions of Eastern Uttar Pradesh, Bengal, Odisha, and Bihar. This exquisite dessert is renowned for its unique combination of textures and flavors, making it a favorite during festive occasions and celebrations.
Ingredients
The charm of Laung Lata lies in its simple yet rich ingredients:
- Maida (all-purpose flour)
- Khoya (milk solids)
- Nutmeg powder
- Grated coconut
- Ghee (clarified butter)
- Nuts (such as almonds and cashews)
- Raisins
- Cardamom
- Cloves
- Sugar
Preparation
Laung Lata is prepared by meticulously combining its three main components: the dough, the filling, and the sugar syrup.
Dough: Made with maida, water, and ghee, the dough is kneaded to achieve the perfect consistency for rolling.
Filling: A delectable mixture of khoya, sugar, grated coconut, dried fruits, and nutmeg is cooked to create a rich, flavorful filling.
Sugar Syrup: Prepared by boiling sugar and water until it reaches a thick consistency, the sugar syrup adds the final touch of sweetness to the dessert.
Assembly and Cooking:
- Roll the Dough: The dough is rolled out into small circles.
- Add the Filling: A portion of the filling is placed in the center of each circle.
- Seal with Clove: The dough is folded to enclose the filling completely, with a clove pressed into the fold to keep it sealed.
- Fry in Ghee: The filled parcels are fried in hot ghee until they turn golden brown and crispy.
- Soak in Sugar Syrup: The fried parcels are then placed in the sugar syrup, allowing them to cool down and absorb the syrup.
Laung Lata, with its crispy exterior and sweet, nutty filling, offers a delightful taste experience. The clove not only keeps the pastry sealed but also imparts a distinctive aromatic flavor that sets this dessert apart. Enjoying Laung Lata warm enhances its rich flavors and satisfying texture, making it a beloved sweet in many households across Eastern India.
Labang Lata Sweet
Ingredients
For the Dough:
- 350 grams all-purpose flour (maida)
- 4 tbsp ghee or Refined Oil
- Water
- Oil (for deep frying)
- cloves (for sealing)
For the Stuffing:
- 1 cup khoya
- 1 cup suji – rawa
- 1/2 cup desiccated coconut
- 1 tbsp ghee
- 1/3 sugar (adjust to taste)
- 1 tbsp cardamom powder
- 1/4 cup chopped dry fruits (optional)
For the Sugar Syrup:
- 1 ½ cups sugar
- 1 cup water
- ½ tsp cardamom powder
Instructions
Prepare the Dough
- In a bowl, mix the maida (all-purpose flour) with the melted ghee until it resembles breadcrumbs.
- Add water gradually and knead into a stiff dough.
- Cover the dough with a wet cloth and let it rest for 30 minutes.
Prepare the Stuffing:
- Heat ghee in a pan and fry the suji and khoya on low heat. Stir constantly to prevent scorching until it becomes slightly dry.
- Remove from heat and let it cool.
- Once cooled, add desiccated coconut, powdered sugar, cardamom powder, and chopped dry fruits (if using). Mix thoroughly.
Prepare the Sugar Syrup:
- In a pan, combine sugar, water, cardamom powder, and cloves.
- Boil on high heat until it reaches a one-thread consistency
Assemble the Latas
- Divide the dough into equal-sized balls.
- Roll each ball into a thin chapati (puri-sized).
- Place some stuffing in the center of each chapati.
- Fold the sides of the chapati over the stuffing, then fold the ends, overlapping them
- Seal each Latika with a clove.
Fry the Latas
- Heat oil in a wok or deep pan
- Deep fry the Latikas on medium heat until they are light golden brown on both sides.
- Remove and drain excess oil.
Soak in Sugar Syrup
- Dip the fried Latikas into the prepared sugar syrup for 1-2 minutes.
- Remove from syrup and drain.
Serve:
- Enjoy the Latikas hot for a soft texture or allow them to cool for a crispy, sugary crust.
