LAUNG LATIKA

HI ALL😊,

I love sweetssss.. Nytime😋. Can even have a full meal of sweets only 😄.

  

LAUNG LATIKA .. Have this for you all today. It is very famous in Bengal but What I have seen that it is famous in other North eastern states too. Especially, these are made in marriages or given in parcels of newly wed brides in SANDES. It’s just like gujiya we make. The difference is that this is pinned or tucked by a clove.. The name laung latika comes from this style. Stuffing is always with mawa. A very rich and yummy sweet.

Let’s come to the recipe😊.

This recipe yields 8 very big sized laung latika. You cannot have more than one at a time.

RECIPE:

INGREDIENTS:

FOR THE DOUGH:

2 cups APF or maida

1/4th cup ghee

1/4th tsp salt

1/4th tsp soda bicarbonate or baking soda

1/4th cup water

Ghee for deep frying 

FOR THE STUFFING:

I have prepared khoya or mawa at home. You can buy from store also.

1 ltr milk or 1/2 cup mawa

1 tsp chopped almonds and pistachios. Can add cashews and raisins too.

3 tbsp sugar

3-4 pinches of cardamom powder

Few saffron strands

FOR SUGAR SYRUP:

1 cup or 250 gms sugar

1/2 cup water

1/2 tsp cardamom powder

METHOD:

    

First of all take milk and saffron in non stick pan and boil till you get thickened mawa.

  

Add sugar and stir till water is evaporated of sugar.

  

Add chopped dry fruits and cardamom powder. Set it aside to cool.

If you are using mawa, then also take mawa in a non stick pan and add sugar. Rest is same as given above for milk.

  

  
Take a bowl. Add flour, salt and baking soda. Mix them well. Add ghee and crumble the mixture with your hands until you get a fixed lump as given in the pic.

  

Though the quantity of water is given, still don’t pour all the water at once. Just sprinkle few drops at regular intervals and knead till a smooth dough is formed. Keep it aside for 10 minutes.

  

Time to make sugar syrup. Take sugar and water in a pan. Boil at high till sugar melts. Now boil again for 2 minutes till you get a one string consistency.

  

To check the string, add a drop of syrup on a plate. Let it cool for seconds and now strech it between your fingers. You can see the string. Switch off the flame and let the syrup cool. It should not cooled down completely when you dip the fried laung latika into it. Just keep it aside for 5-7 minutes.

  

Now take your dough and make 8 even pedas. Roll into medium thin discs and place a heaped tablespoon of khoya mix in the middle.

  

  
Fold one side onto the mawa. Same with opposite side. Now fold the third one and finally the last one. Tuck with a whole clove. Prepare all with the same process.

  

Heat ghee in a kadhai. Now minimise the flame. Deep fry the laung latika in batches till golden brown in colour. Fry all in low flame.. As they have so many folded layers to be cooked.

  

Now take them out from ghee and directly add them in hot sugar syrup. Let them be in syrup fir 10 minutes to soak. Repeat the same for all.

  

  
Can store in an airtight container for 4-5 days at room temperature. 

I always try to make everything in small batches so that it finishes fast and can make new and fresh batch again.

Enjoy and keep cooking☺️😊😄!!!!



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