Labongo latika

You know that I am part of South Vs North Challenges started by Divya. For this month, Sanoli of Sanoli's Kitchen is the host for the Southern team. She challenged the southern team with a Bengali sweet Labongo Latika. It is a sweet pastry filled with mawa and nuts and finally coated with sugar syrup. It is a delicious sweet and I have prepared it before. So I was so confused whether to take part in the challenge or not. But then I didn't want to miss the challenge. So I tweaked the filling and made it once again. I used paneer instead of mawa and the sweet turned so tasty. The clove gives a nice flavour to the sweet. Labongo means clove in Bengali and thus the sweet is named so. 

Recipe Adapted From Sanoli

Makes 20 Labongo Latikas

Ingredients:

For The Filling:

Paneer-200 gm

Sugar - 4 tbs

Cashew nuts-2 tbs

Sliced Almonds-2 tbs

Raisins-2 tbs

Milk-1 tbs

Almond Essence-1/4 tsp

For The Dough:

Flour/ Maida- 2 cups

Ghee-3 tbs

Salt-a pinch

Powdered Sugar-2 tbs

Baking Powder-1/4 tsp

Saffron - a few strands

Oil- For Deep Frying

Cloves-20

For The Syrup:

Sugar-1 cup

Water-1/2 cup

Rose Essence-1/4 tsp

Procedure:

For The Dough:

1. In a bowl mix together flour, sugar, salt, baking powder, ghee and saffron.

2. Mix to form a crumbly dough.

3. Add enough water to make a soft dough.

4. Cover and keep it aside for 30 minutes.

For The Filling:

1. Grind paneer to a smooth paste adding milk.

2. In a heavy bottomed pan add together the ground paneer, sugar and essence.

3. Cook until the paneer starts leaving sides but still wet.

4. Remove from flame and add the nuts. Allow it to cool completely.

Preparing the Labongo Latikas:

1. Divide the dough into 20 equal pieces.

2. Roll them into balls.

3. Roll each ball into a 10 cm disc.

4. Place a tbs of filling and fold all the four sides to form a pocket.

5. Secure it in place using a clove.

6. Heat oil in a pan and deep fry all the pockets on medium flame until golden.

7. Transfer to a plate.

Sugar Syrup:

1. Mix together sugar and water and bring it to boil.

2. When it reaches 2 thread consistency, remove from heat and add the essence.

3. Dip the labongo latikas in batches. Once coated with the syrup, place on a wire rack and allow it to dry for at least 2 hours.

4. Store in airtight jar.

5. Serve as a snack.

Mix together ground paneer, sugar and essence.

Once cooked add the nuts.

Mix flour, sugar, saffron, ghee baking powder and salt.

Add enough water to make a soft dough.

Roll each piece into a 10 cm circle, place a tbs of filling in the centre.

Fold the two sides as shown.

Now fold the remaining two sides to form a pocket.

Secure it with a clove.

Finish all the 20 pieces.

Deep fry them in batches until golden brown.

Prepare a syrup of two string consistency.

Dip the labongo latikas in the syrup.

Let them dry on a wire rack.

Enjoy!!