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.

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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.

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