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    Home » Festival sweets » Whole Wheat Lavang Latika | Bengali Labongo Latika

    Whole Wheat Lavang Latika | Bengali Labongo Latika

    Published: Sep 19, 2020 · Modified: Oct 18, 2020 by Bhawana ·

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    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 a mixture of mawa and dry fruits. Seal with the clove and then deep-fried. Later coat them with sugar syrup and garnish with chopped dry fruits.

    Whole wheat Lavang Latika is crunchy from outside and soft from inside with the delicious rich mawa filling.

    overhead click of Whole wheat Lavang Latika served in black plate.

    Mishti doi, Sandesh or shondesh, malpua, rasmalai, kheer kadam, are some more Bengali Sweets Recipes to explore.

    JUMP TO hide
    • 1 What is Lavang Latika?
    • 2 Ingredients
    • 3 One string consistency sugar syrup
    • 4 How to make Lavang Latika
    • 5 Vegan Lavang Lata
    • 6 Serving & Storing
    • 7 Tips & FAQ's
    • 8 Similar Indian festivals sweet recipes
    • 9 Whole Wheat Lavang Latika | Bengali Labongo Latika Recipe | Indian Festival Sweet

    What is Lavang Latika?

    Lavang Latika is an Indian Regional sweet prepare for festivals like Holi, Diwali, and Durga Pooja. Traditionally made with refined flour (all-purpose flour) and stuffed with a sweet filling of mawa & nuts. Its outer crust is crispy dipped in sugar syrup & inside has a juicy sweetened mawa filling.

    It is called with many names like laung lata, laung Latika, labongo Latika, lavang lata, and laung Latika. In Bengali,  Labongo means "clove/lavang" which is an aromatic Indian spice, and used to seal the edges of lavang Latika. Clove gives a nice aroma to this delicious small pocket sweet.

    Ingredients

    Please check RECIPE CARD for detailed ingredients list with accurate measurement.

    For The Whole Wheat Crust
    1 Cup whole wheat flour
    ½ Cup oat flour
    ½ Cup refined flour
    4 Tblsp ghee (clarified butter) or oil (for vegan version use oil)
    1.5 teaspoon salt
    Water to knead the dough

    The Khoya/Mawa Filling
    1 Cup tightly packed mawa/khoya/milk solids
    ½ Cup powdered sugar
    12 Almonds chopped finely
    10 Cashew chopped finely
    10-12 Pista chopped finely
    1 teaspoon cardamom powder
    Cloves as needed to seal whole wheat lavang Latika

    The Vegan Filling
    1 Cup tightly packed grated coconut
    ½ Cup powdered sugar
    ½ Cup chopped nuts (almond, cashew, pista)
    1 teaspoon cardamom powder
    Clove as needed to seal whole wheat lavang Latika

    Oil for deep frying

    For The Sugar Syrup
    1 Cup sugar
    ½ Cup water
    ½ teaspoon kevra essence  or 1 teaspoon cardamom powder
    Few strands of saffron (optional)

    One string consistency sugar syrup

    Boil the sugar & water on a medium 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.

    How to make Lavang Latika

    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 at home with step-by-step instructions.

    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 the 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.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. Whole wheat Lavang Latika is crunchy from outside and soft from inside with the delicious rich mawa filling.
    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.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. Whole wheat Lavang Latika is crunchy from outside and soft from inside with the delicious rich mawa filling.
    8. Take one portion and roll it thin up to a 3"-3.5" circle. I normally roll it in a thin circle and then cut with the cookie cutter in order to get a similar shape every time.
    9. Place 1-1.5 tablespoon mixture in the middle and fold two sides overlapping each other with the mixture at the center. It will look like a rectangle.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. Whole wheat Lavang Latika is crunchy from outside and soft from inside with the delicious rich mawa filling.
    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.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. Whole wheat Lavang Latika is crunchy from outside and soft from inside with the delicious rich mawa filling.
    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 to a 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 kewra essence and check for one string consistency.
    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.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. Whole wheat Lavang Latika is crunchy from outside and soft from inside with the delicious rich mawa filling.
    16. Whole Wheat Lavang Latika is ready to serve on festivals likes Holi, Diwali, and Durga Pooja.
    Whole wheat Lavang Latika kept in blue enamel mug.

    Vegan Lavang Lata

    Making vegan lavang Latika is very easy to make. Just need a vegan filling and make a dough using oil. The rest of the process is the same.

    Serving & Storing

    Garnish them with chopped dry fruits & garnish with silver edible leaves. Serve these on festivals to your friends & family.

    Store them in an airtight container once laung lata are at room temperature. They tends to absorb moisture quickly.

    Tips & FAQ's

    1. Carefully add water while kneading the dough. We need the firm and stiff dough to make whole wheat lavang Latika.
    2. Lavang Latika can be stored for 2 weeks in an 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 a crumbly texture.
    Whole wheat Lavang Latika kept over black surface.
    Can you bake lavang lata, Bengali sweet?

    Lavang lata can also be prepared by baking them in oven or in air fryer. Bake them at 350F-400F for 15-20 minutes or till golden brown. Flip them once in between.

    Similar Indian festivals sweet recipes

    You may also like other Indian festivals (Holi, Diwali) sweet recipes, Check 25+ Indian Diwali Sweets You Must Try

    • Moong Dal Burfi
    • Moong Dal Laddu
    • Dry Fruits Laddu
    • Besan sev
    • Oats Mathri
    • Makki ki mathri
    • Mawa gujiya
    • Dulce De Leche Coconut Ladoo
    • Chocolate Burfi

    You can also Festival savory and more Festival Sweets.

    ★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Twitter, YouTube & Pinterest.

    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. Whole wheat Lavang Latika is crunchy from outside and soft from inside with the delicious rich mawa filling.

    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.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert, Snack
    Cuisine: Indian
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Servings: 25 Lavang Latika
    Calories: 175kcal
    Author: Bhawana

    Ingredients

    For The Whole Wheat Crust

    • 1 cup whole wheat flour
    • ½ cup oat flour
    • ½ cup refined flour
    • 4 tablespoon ghee (clarified butter) or oil (for vegan version use oil)
    • 1.5 teaspoon salt
    • Water warm water to knead the dough

    The Khoya/Mawa Filling

    • 1 cup mawa tightly packed mawa/khoya/milk solids
    • ½ cup sugar powdered
    • 12 Almonds chopped finely
    • 10 Cashew chopped finely
    • 12 Pista chopped finely
    • 1 teaspoon cardamom powder
    • 25 Cloves as needed to seal whole wheat lavang Latika

    The Vegan Filling

    • 1 cup coconut tightly packed grated coconut
    • ½ cup sugar powdered
    • ½ cup chopped nuts (almond, cashew, pistachio)
    • 1 teaspoon cardamom powder
    • 25 Clove as needed to seal whole wheat lavang Latika

    For The Sugar Syrup

    • 1 cup sugar
    • ½ cup water
    • ½ teaspoon kevra essence or 1 teaspoon cardamom powder
    • Few strands of saffron (optional)
    • Oil for deep frying
    US Customary - Metric

    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.
      dough for lavang latika is prepared from scratch.
    • 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.
      filling for lavang latika is prepared.
    • 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.
      filling for lavang latika is prepared.
    • Place 1-1.5 tablespoon mixture in the middle and fold two sides overlapping each other with the mixture at the center. It will look like a rectangle.
      lavang latika are taking shape as pockets and sealed with a clove.
    • 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.
      lavang latika are prepared and ready for deep frying.
    • 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.
      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.
      labongo lata are deep fried and soaked in one string sugar syrup as well.
    • Whole Wheat Lavang Latika is ready to serve on festival likes Holi, Diwali, and Durga Pooja.
      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. Whole wheat Lavang Latika is crunchy from outside and soft from inside with the delicious rich mawa filling.

    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

    Serving: 0g | Calories: 175kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 167mg | Potassium: 55mg | Fiber: 1g | Sugar: 16g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @Code2Cook2017 or tag #Code2Cook!

    This is my entry for BM#95 W3D2 For Deep Fried Love Theme. 

    « Whole Wheat Mawa Gujiya
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    78 shares
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    Reader Interactions

    Comments

    1. Priya Srinivasan

      February 16, 2019 at 12:48 pm

      Looks stunning dear! love how beautifully explained it and the vegan filling is amazing!

      Reply
    2. Sushma

      January 22, 2019 at 5:40 am

      Beautifully made Lavang latika and very well explained in detail. Good one

      Reply
    3. Pavani

      January 15, 2019 at 8:31 pm

      Beautifully made labong latika. They look so juicy and delicious. Thank you for the detailed step-by-step pics and instructions.

      Reply
      • code2cook

        January 21, 2019 at 9:02 pm

        Thanks Pavani for liking whole wheat lavang latika recipe.

        Reply
    4. Srivalli Jetti

      January 09, 2019 at 3:23 am

      Bhawana the pictures have turned out very good. Very pretty clicks.

      Reply
      • code2cook

        January 21, 2019 at 9:08 pm

        Thanks Srivalli for liking lavang latika recipe.

        Reply
    5. Chef Mireille

      January 02, 2019 at 10:29 pm

      5 stars
      I LOVE The way the clove is used. This is one I definitely want to try - I have pinned to try later.

      Reply
      • code2cook

        January 21, 2019 at 9:09 pm

        Thanks so much Mir for liking this Indian sweet lavang latika.

        Reply
    6. Priya Suresh

      December 23, 2018 at 1:55 pm

      Thats a healthy twist with whole wheat, such a fabulous lavang latika, wish i get a box of this ultimate sweets from you. How prefect and beautiful they looks.

      Reply
      • code2cook

        January 21, 2019 at 9:17 pm

        Thanks Priya for liking this whole wheat lavang latika.

        Reply
    7. Priya Suresh

      December 23, 2018 at 9:45 am

      Wish i live near you to get a box of this incredibly delicious lavang latika. Thats a tremendous twist with wheat flour. Somehow i love the mawa filling than the vegan filling. My mouth is literally watering here.

      Reply
    8. Gayathri Kumar

      December 21, 2018 at 8:16 am

      These beautiful little pockets look amazing. I like the way how you have veganized the recipe.

      Reply
      • code2cook

        January 21, 2019 at 9:57 pm

        Thanks Gayatri for liking whole wheat lavang latika.

        Reply
    9. Swati

      December 20, 2018 at 11:45 pm

      Very nicely explained and detailed recipe. It looks so delicious and inviting !!

      Reply
      • code2cook

        January 21, 2019 at 10:27 pm

        Thanks Swati for liking whole wheat lavang latika recipe.

        Reply
    10. Suma Gandlur

      December 20, 2018 at 8:43 pm

      Those lavang latikas look perfectly made and are tempting.

      Reply
    11. Usha

      December 20, 2018 at 5:09 pm

      5 stars
      Such a classic sweet! Beautifully shaped and perfect for any occasion.

      Reply
      • code2cook

        January 21, 2019 at 10:33 pm

        yeah Lavang Latika is truely a festive treat.

        Reply

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    Hi, Bhawana Singh! Code2Cook is all about Vegetarian, Vegan, recipes which are tasty and easy to make. All recipes are given clear instructions with step by step photos.

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