Lavang Latika

Lavang Latika - Bengali Dessert of flour Crispies stuffed with grated coconut. You can make and keep these crispies for 2 to 3 weeks.

Recipe Ingredients

For the Dough

* Flour (maida) - 230g
* Desi Ghee (clarified butter) - 100g
* Milk (warm) - 2 tsp
* Baking Powder - 1 tsp
* Water - 2 tsp

For the Filling

* Coconut (nariyal), grated - 80g
* Raisins (kishmish) - 10
* Green Cardamoms (crushed) - 2
* Sugar - 1/4 cup
* Cloves (laung) - 6
* Desi Ghee (clarified butter) - For frying

For the Syrup

* Sugar - 250g
* Water - 2 cups

Preparation

First make a stiff dough with flour, desi ghee, warm milk, baking powder and water. Let the dough lie for at least 2 hours.

Make the filling by mixing the coconut, raisins, sugar and cardamom together. Make the sugar syrup and keep aside.

Divide the dough into small rectangular shapes. Put the filling mixture in the middle and fold to make small parcels.

Secure with a clove and deep fry over very low heat till golden brown. Drain excess oil, transfer to the [pan with sugar syrup. Remove with a slotted spoon and refrigerate.

Serve Chilled.

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