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.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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
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.
- Carefully add water while kneading the dough. We need firm and stiff dough to make whole wheat lavang Latika.
- Lavang Latika can be stored for 2 weeks in airtight container.
- Deep fry them on low-medium flame. Otherwise, you will get the raw dough taste from inside.
- Do not overfill the mixture, stick them nicely. They may open while deep frying if overfilled or not sealed properly.
- You can also make the coconut filling instead of khoya/mawa filling to make Vegan Lavang Latika.
- I used store-bought khoya/mawa. While roasting it did not melt much. After cooling down it has the crumbly texture.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg