Whole Wheat Lavang Latika | Bengali Labongo Latika Recipe | Indian Festival Sweet

Whole wheat Lavang Latika is a rich, aromatic Bengali sweet made during Durga Pooja, also known as Labongo Latika. This rich, beautifully pocket shaped dessert is made with whole wheat crust filled with the mixture of khoya/mawa and dry fruits. Seal with the clove and then deep fried. Later coat them with sugar syrup. Whole wheat Lavang Latika is crunchy from outside and soft from inside with the delicious rich mawa filling.

What is Lavang Latika?

Lavang Latika or labongo Latika is a perfect Indian sweet to prepare on festivals like Holi, Diwali and Durga Pooja.  It is a Bengali sweet made during Durga Pooja. In Bengali,  Labongo means “clove/lavang” which is an aromatic Indian spice, and used to seal the edges of lavang Latika.

How to make Lavang Latika (Indian Festival Sweet)?

Lavang Latika, known by many names likes Lavanga lata, labongo Latika, Labanga Latika, Lavan Latika, and Lavang Lata. Traditionally Lavang Latika is made of refined flour with sweetened khoya/mawa filling inside. Sealed with clove, deep fried and coated with sugar syrup. Clove gives a nice aroma to this delicious small pocket sweet.

How to make Vegan Lavang Latika?

Making vegan lavang Latika is very easy to make. Just need a vegan filling and make a dough using oil.

• Add oil while kneading the dough.
• Use grated coconut, nuts, sugar, and cardamom to make a filling. I have given a vegan filling measurement as well. This is all you need to make vegan Lavang Latika recipe.

You may also like other Indian festivals (Holi, Diwali) sweet recipes

Dulce De Leche Coconut Ladoo
Chocolate Burfi (two layered burfi)
Moong Dal Burfi
Moong Dal Laddu
Dry Fruits Laddu

You can also Festival savory and more Festival Sweets.

To start making the recipe I first prepared the dough as it needs some rest time. Meanwhile, make filling with khoya/mawa or vegan filling. Make 3″ – 3.5″ circles using a cookie cutter and make the shape. Deep fry and keep them ready. Make sugar syrup up to one string consistency and just coat them and transfer on a greased surface. let them dry.

So without further delay let see how to make this sweet pocket filled, Lavang Latika recipe with step by step pictures.

Whole Wheat Lavang Latika Recipe

Ingredient                                               23-25 Lavang Latika

For The Whole Wheat Crust
1 Cup whole wheat flour
1/2 Cup oat flour
1/2 Cup refined flour
4 Tblsp ghee (clarified butter) or oil (for vegan version use oil)
1.5 Tsp salt
Water to knead the dough

The Khoya/Mawa Filling
1 Cup tightly packed mawa/khoya/milk solids
1/2 Cup powdered sugar
12 Almonds chopped finely
10 Cashew chopped finely
10-12 Pista chopped finely
1 Tsp cardamom powder
Cloves as needed to seal whole wheat lavang Latika

The Vegan Filling
1 Cup tightly packed grated coconut
1/2 Cup powdered sugar
1/2 Cup chopped nuts (almond, cashew, pista)
1 Tsp cardamom powder
Clove as needed to seal whole wheat lavang Latika

Oil for deep frying

For The Sugar Syrup
1 Cup sugar
1/2 Cup water
1/2 Tsp kevra essence  or 1 Tsp cardamom powder
Few strands of saffron (optional)

Method

1. Prepare Dough– First of all, take a mixing bowl and add whole wheat flour, oats flour, refined flour, salt, and ghee (clarified butter) or oil.
2. Rub the mixture with your fingertips till all ghee is combined well and mixture looks like coarse breadcrumbs texture.
3. Add water a little quantity at a time and knead the firm dough. Cover it with the damp cloth and keep it aside for 15-20 minutes.
4. Meanwhile, prepare the filling. Grate the mawa/khoya and roast it in a non-stick pan on low flame. Only 5-6 minutes are good enough to cook mawa.
5. Let it cool before adding sugar powder. Once khoya/mawa is at room temperature add all chopped nuts, powdered sugar, and cardamom powder. Mix well and khoya/mawa filling is ready to stuff.
6. To Make Vegan Filling– Dry roast the grated coconut for 2-3 minutes on low flame. Once the grated coconut is at room temperature add nuts, cardamom powder, and sugar powder. Mix nicely and vegan coconut filling is ready to make Vegan lavang Latika.
7. Divide the dough into equal portions like 1.5″-2″ size balls. I used a cookie cutter.
8. Take one portion and roll it thin up to 3″-3.5″ circle. I normally roll it in a thin circle and then cut with the cookie cutter in order to get the similar shape every time.
9. Place 1-1.5 tbsp mixture in the middle and fold two sides overlapping each other with the mixture at the center. It will look like a rectangle.
10. Repeat the same overlapping with the remaining two sides, like a book fold. Seal it with the clove in the center so that the folds do not open.
11. Similarly, make the rest of lavang Latika with the dough portions. Keep them ready.
12. Heat the oil in a kadhai on medium flame. Deep fry all whole wheat lavang Latika on medium-low flame till they turn golden brown. When they are in golden color transfer them on kitchen towel.
13. Once all whole wheat lavang Latika are deep fried, make sugar syrup.
14. To make sugar syrup add sugar and water in a pan and heat on medium flame. Cook for a 5-6 minute, add kevra essence and check for one string consistency.
    one string consistency- Boil the sugar & water on medium-low flame for about 4-5 minutes. The mixture will start thickening. With the spoon take a little syrup and let it cool down a bit. Take it in your index finger and with the help of thumb pull it apart. If the thread or sugar string between your finger and thumb doesn’t break after pulling apart and forms 1 string, 1 string sugar syrup is ready. Take it off the flame and continue with the recipe.
15. Soak all deeply fried lavang Latika in the sugar syrup for a minute and transfer them on a greased surface. Once the syrup dries store lavang Latika in an airtight container. They are good to store up to 2 weeks.
16. Whole Wheat Lavang Latika is ready to serve on festival likes Holi, Diwali, and Durga Pooja.

Note

1. Carefully add water while kneading the dough. We need firm and stiff dough to make whole wheat lavang Latika.
2. Lavang Latika can be stored for 2 weeks in airtight container.
3. Deep fry them on low-medium flame. Otherwise, you will get the raw dough taste from inside.
4. Do not overfill the mixture, stick them nicely. They may open while deep frying if overfilled or not sealed properly.
5. You can also make the coconut filling instead of khoya/mawa filling to make Vegan Lavang Latika.
6. I used store-bought khoya/mawa. While roasting it did not melt much. After cooling down it has the crumbly texture.

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Whole Wheat Lavang Latika | Bengali Labongo Latika Recipe | Indian Festival Sweet

Bhawana

Whole wheat Lavang Latika is a rich, aromatic Bengali sweet made during Durga Pooja, also known as Labongo Latika. This rich, beautifully pocket shaped dessert is made with whole wheat crust filled with the mixture of khoya/mawa and dry fruits. Seal with the clove and then deep fried. Later coat them with sugar syrup. Whole wheat Lavang Latika is crunchy from outside and soft from inside with the delicious rich mawa filling.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Course Dessert, Snack

Cuisine Indian

Ingredients

  

For The Whole Wheat Crust

• 1 Cup whole wheat flour
• 1/2 Cup oat flour
• 1/2 Cup refined flour
• 4 Tblsp ghee (clarified butter) or oil (for vegan version use oil)
• 1.5 Tsp salt
• Water to knead the dough

The Khoya/Mawa Filling

• 1 Cup tightly packed mawa/khoya/milk solids
• 1/2 Cup powdered sugar
• 12 Almonds chopped finely
• 10 Cashew chopped finely
• 10-12 Pista chopped finely
• 1 Tsp cardamom powder
• Cloves as needed to seal whole wheat lavang Latika

The Vegan Filling

• 1 Cup tightly packed grated coconut
• 1/2 Cup powdered sugar
• 1/2 Cup chopped nuts (almond, cashew, pista)
• 1 Tsp cardamom powder
• Clove as needed to seal whole wheat lavang Latika

For The Sugar Syrup

• 1 Cup sugar
• 1/2 Cup water
• 1/2 Tsp kevra essence or 1 Tsp cardamom powder
• Few strands of saffron (optional)
• Oil for deep frying

Instructions

 

• Prepare Dough– First of all, take a mixing bowl and add whole wheat flour, oats flour, refined flour, salt, and ghee (clarified butter) or oil.
• Rub the mixture with your fingertips till all ghee is combined well and mixture looks like coarse breadcrumbs texture.
• Add water a little quantity at a time and knead the firm dough. Cover it with the damp cloth and keep it aside for 15-20 minutes.
• Meanwhile, prepare the filling. Grate the mawa/khoya and roast it in a non-stick pan on low flame. Only 5-6 minutes are good enough to cook mawa.
• Let it cool before adding sugar powder. Once khoya/mawa is at room temperature add all chopped nuts, powdered sugar, and cardamom powder. Mix well and khoya/mawa filling is ready to stuff.
• To Make Vegan Filling– Dry roast the grated coconut for 2-3 minutes on low flame. Once the grated coconut is at room temperature add nuts, cardamom powder, and sugar powder. Mix nicely and vegan coconut filling is ready to make Vegan lavang Latika.
• Divide the dough into equal portions like 1.5″-2″ size balls. I used a cookie cutter.
• Take one portion and roll it thin up to 3″-3.5″ circle. I normally roll it in a thin circle and then cut with the cookie cutter in order to get the similar shape every time.
• Place 1-1.5 tbsp mixture in the middle and fold two sides overlapping each other with the mixture at the center. It will look like a rectangle.
• Repeat the same overlapping with the remaining two sides, like a book fold. Seal it with the clove in the center so that the folds do not open.
• Similarly, make the rest of lavang Latika with the dough portions. Keep them ready.
• Heat the oil in a kadhai on medium flame. Deep fry all whole wheat lavang Latika on medium-low flame till they turn golden brown. When they are in golden color transfer them on kitchen towel.
• Once all whole wheat lavang Latika are deep fried, make sugar syrup.
• To make sugar syrup add sugar and water in a pan and heat on medium flame. Cook for a 5-6 minute, add kevra essence and check for one string consistency.

  one string consistency- Boil the sugar & water on medium-low flame for about 4-5 minutes. The mixture will start thickening. With the spoon take a little syrup and let it cool down a bit. Take it in your index finger and with the help of thumb pull it apart. If the thread or sugar string between your finger and thumb doesn’t break after pulling apart and forms 1 string, 1 string sugar syrup is ready. Take it off the flame and continue with the recipe.
• Soak all deeply fried lavang Latika in the sugar syrup for a minute and transfer them on a greased surface. Once the syrup dries store lavang Latika in an airtight container. They are good to store up to 2 weeks.
• Whole Wheat Lavang Latika is ready to serve on festival likes Holi, Diwali, and Durga Pooja.

Notes

1. Carefully add water while kneading the dough. We need firm and stiff dough to make whole wheat lavang Latika.
2. Lavang Latika can be stored for 2 weeks in airtight container.
3. Deep fry them on low-medium flame. Otherwise, you will get the raw dough taste from inside.
4. Do not overfill the mixture, stick them nicely. They may open while deep frying if overfilled or not sealed properly.
5. You can also make the coconut filling instead of khoya/mawa filling to make Vegan Lavang Latika.
6. I used store-bought khoya/mawa. While roasting it did not melt much. After cooling down it has the crumbly texture.

Nutrition

Nutrition Facts

Whole Wheat Lavang Latika | Bengali Labongo Latika Recipe | Indian Festival Sweet

Amount Per Serving (0 g)

Calories 0

% Daily Value*

Fat 0g0%

Saturated Fat 0g0%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg0%

Sodium 0mg0%

Potassium 0mg0%

Carbohydrates 0g0%

Fiber 0g0%

Sugar 0g0%

Protein 0g0%

Vitamin A 0IU0%

Vitamin C 0mg0%

Calcium 0mg0%

Iron 0mg0%

* The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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