Lavang Latika | Bengali Labang Latika | Lobongo Lotika | Loung Latika

Lavang Latika, also known as Bengali Labang Latika, Lobongo Lotika, or Loung Latika, is a traditional Bengali sweet dish made with a pastry shell filled with a mixture of powdered sugar, ghee, and cardamom powder. The pastry shell is made with all-purpose flour, ghee, and water, and is shaped into small cones or crescents. The filling is then placed inside the pastry shell and deep-fried until golden brown. The dish is typically served during festivals and special occasions. It is also known for its unique shape and delicate flavor.

Here is a basic recipe for Lavang Latika:


  • For the pastry:
    • 1 cup all-purpose flour
    • 1/4 cup ghee
    • 1/4 cup warm water
  • For the filling:
    • 1/2 cup powdered sugar
    • 1/4 cup ghee
    • 1/4 teaspoon cardamom powder
  • Oil for deep-frying


  1. To make the pastry, combine the flour and ghee in a mixing bowl, and rub the mixture together with your fingers until it resembles breadcrumbs.
  2. Slowly add the warm water and mix until the dough comes together. Knead the dough for about 5-7 minutes until smooth and pliable.
  3. Cover the dough with a damp cloth and set aside to rest for at least 30 minutes.
  4. To make the filling, combine the powdered sugar, ghee, and cardamom powder in a mixing bowl, and mix well until well combined.
  5. Divide the dough into small portions and shape each portion into small cones or crescents.
  6. Fill each pastry shell with the filling mixture.
  7. Heat oil in a deep frying pan over medium heat.
  8. Carefully place the filled pastries in the hot oil and fry until golden brown on all sides. Drain on paper towel to remove excess oil.
  9. Once they cooled down, dust them with powdered sugar before serve.

Note: you can add small amount of food color to the dough while kneading to give a nice color to the pastry. Also, you can adjust the amount of powdered sugar and ghee in the filling to taste.






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