kalpana’s la cucina..... spice 4 all seasons: LAVNGA LATIKA /LABANGA LATIKA

_________________I am Mrs. Kalpana Mhaske, a Home-Maker, from the city of 52-Gates, one of the famous heritage- destination of the world- Ajanta - Ellora Caves, Bibi-Ka- Maqbara (The Taj of Deccan) and Deogiri Fort. i.e. AURANGABAD. I admire cooking - tryout and innovate different cuisines. Basically, both of my gorgeous daughters are foodie, they have always encouraged me in the kitchen and forced to carve a Food Blog, that’s why, I am happy to share the makings with you. I am an artist too. Painting – especially, Canvas-Painting is my one more hobby. In total - Ours is an ART-FAMILY, my husband is an Architect. In the end, I keep the same belief with Louise Fresco - “ Food, in the end, in our own tradition, is something holy. It's not about nutrients and calories. It's about sharing. It’s about honesty. it’s about identity ”

Wednesday 23 March 2016

LAVNGA LATIKA /LABANGA LATIKA

Mithais are desserts that are unique to India. They were mostly made with rich ingredients like milk, sugar and clarified butter. Bengalis are known across India and outside for their sweets. Labanga Latika is a traditional recipe of Bengal prepared especially on festivals. The Bengalis are great food lovers and take pride in their cuisine. Bengali cuisine is a variety of sweets or mishti as they call them. Most of them are milk based and are prepared from chhena or paneer.

Lavang Latika is one of the sweet which generally made after Durga Pooja for celebrating Bijoya Dasami where people visit the house of nighbours and family to seek their blessings from elders and the elders generally greet them with sweet dish, which often include Labanga Latika . It gets its name from Labanga or Clove or Lavang [ in Marathi ]. It’s crispy and has a stuffing of grated mawa with dry fruits. Each region of India has its own unique range of colourful sweets that never fail to impress. Today I am sharing a Bengali sweet Labanga Latika with all of you. Hope you like it and want to try it. It’s not that hard to make either. I made this specially for holi but why to wait till next holi, get ready with your kitchen and start.

INGREDIENTS:

200 gms Khoya [I had taken 1 cup]

100 gms Refined flour [Maida]

2 tablespoon Powdered Sugar

1 cup Sugar

Pistachios [ chopped]

Almonds [ chopped]

A Pinch of Cardamom Powder

10-12 Cloves [Lavang ]

Salt to taste

Oil for frying

3 tablespoon oil /Ghee

½ cup Luke Warm Water

METHOD:

STEP 1 – Knead a dough of refined flour, salt and some water and hot oil. Keep it aside by covering with a damp cloth.

STEP 2 – Make a sugar syrup. [ For making sugar syrup always take sugar and water in the ratio of 2:1.] The consistency of the syrup should be one string consistency.

STEP 3 – Roast the khoya in a non-stick pan till it slightly changes its colour and then let it cool.

STEP 4 – To the khoya add some pistachios and almonds, powdered sugar and cardamom powder. Mix it well.

STEP 5 – Divide the dough into small balls.

STEP 6 – Roll the piece of dough with the help of rolling pin.

STEP 7 – Place 1 tbsp of the khoya filling at the centre and then fold it in the manner given in the picture below. Use water to seal every fold. Place a clove so that it does not open up while frying.

STEP 8 – Perform the same steps with all the dough balls.