Lavang Latika (Coconut Stuffed Crispies)
Lavang Latika is popular Bengali sweet often prepared for festivals like Divali, Holi. These squere shaped crusty pastry are made of flour and filled with a mixture of grated coconut and dry fruits. Sealed with the clove and then deep-fried and then immersed in a thick sugary syrup.
Ingredients:
For the dough:
- ⅔ cup /230 g flour
- 1 cup butter
- 2 tsp warm milk
- 1 tsp baking powder
- 2 tsp water
For the filling:
- 5-6 tbsp coconut, grated
- 10-20 raisins
- 3 green cardamoms, crushed
- ¼ cup of sugar
For the syrup:
- 1¼ cup sugar
- 2 cups water
- vegetable oil for frying
- 10-15 cloves for securing
How to make Lavang Latika:
- Make a stiff dough with flour, butter, warm milk, baking powder and water. Let the dough lie for 2h.
- Make a filling by mixing the coconut, raisins, sugar and green cardamoms together.
- Make the sugar syrup (by boiliting water with sugar till mixture becomes thick) and keep aside.
- Divide the dough into small rectangular shapes. Put the filling mixture in the middle and fold to make small parcels.
- Secure with a clove and deep-fry over very low heat till golden brown. Drain excess oil, transfer to the pan with sugar syrup. Remove with a slotted spoon and refrigerate. Serve chilled.