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
- 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.
- Slowly add the warm water and mix until the dough comes together. Knead the dough for about 5-7 minutes until smooth and pliable.
- Cover the dough with a damp cloth and set aside to rest for at least 30 minutes.
- To make the filling, combine the powdered sugar, ghee, and cardamom powder in a mixing bowl, and mix well until well combined.
- Divide the dough into small portions and shape each portion into small cones or crescents.
- Fill each pastry shell with the filling mixture.
- Heat oil in a deep frying pan over medium heat.
- 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.
- 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.