Traditional Lavang Latika Recipe | Labanga Latika Recipe | Labanga Lata Recipe

29 Jun Traditional Lavang Latika Recipe | Labanga Latika Recipe | Labanga Lata Recipe

Last Updated on June 29, 2026 by blessmyfoodbypayal

Traditional Lavang Latika Recipe | Labanga Latika Recipe | Labanga Lata Recipe with step wise pictorial and video method.

The word “Lavang” means a “Clove” and “Latika” stands for a “folded or wrapped delicacy”.

This crispy lavang latika sweet recipe is a kind of flaky deep fried pastry made with maida, stuffed with khoya & nuts. The whole parcel is secured with a clove and coated with sugar syrup. The clove acts as a pin to keep the wrap closed while frying and also imparts a subtle warm aroma.

These are the details from where this festive lavang latika dessert has got it’s name.

Lavang latika with khoya stuffing is called by slightly different names in different States. 

Where U. P. , Bihar & Jharkhand call it Lavang Latika, it is called  Laung Latika in North Indian States like Punjab, Haryana and Delhi. 

Same recipe is called as Labanga Latika in West Bengal, Labanga Lata in Odisha and Rajasthan, Madhya Pradesh, and Uttarak call it Laung Lata. But whatever be the name or pronounciation, recipe is one and the same, i.e our favourite halwai style lavang latika recipe. Though there might be slight variations in the stuffing. Some use only khoya, whereas some include coconut,  roasted semolina or even jaggery instead of sugar.

Though we Indians are not bound by any special day to eat sweets but still, this recipe of lavang latika with sugar syrup will have special charm if made on the occasions of Diwali, Holi, Rakshabandhan, Bhai Dooj, weddings, family celebrations, religious festivals or on the arrival of special guests.

In nutshell, when crispy outer shell, rich creamy filling, crunchy nuts, sweet sugar syrup and aroma of cardamom and cloves come together, they create this mouthwatering sweet called Labanga Lata.

So go below and see how to make lavang latika at home shared by Bless my food by Payal.

Step wise pictorial recipe of Traditional Lavang Latika Recipe | Labanga Latika Recipe | Labanga Lata Recipe

MAKING OF DOUGH 

Take all purpose flour, desi ghee and baking powder or soda.

Initially mix them well so that the flour turns into a sandy texture.

Then start adding water, but little at a time.

The dough has to be really tight. It took us little less than 1/2 cup in kneading the dough.

Cover the dough and keep aside.

MAKING OF STUFFING 

Take desi ghee in a pan and add cashews and almonds.

Slightly roast them.

Add desiccated coconut and raisins.

Roast them too for couple of seconds.

Add khoya.

Saute it for just 2-3 minutes.

Remove the pan from the heat.

Let the mixture cool down completely.

Add powdered sugar and cardamom powder.

Mix well and keep aside.

MAKING OF SUGAR SYRUP 

Take a saucepan and add saffron strands in it.

Roast it on lowest heat for couple of seconds only.

Add sugar, water and green cardamoms.

Boil it on high heat.

When sugar melts, boil only for 2 minutes. We only require a thick syrup, not any string consistency.

Keep aside.

SHAPING AND MAKING LAVANG LATIKA 

Knead the dough for a minute only.

Take a very small portion and cover the rest of the dough.

Roll the dough between your palms.

Using a rolling pin, roll the dough like a poori.

Apply water all over the poori.

Put a tbsp of mava stuffing in the very middle.

Fold from one side up to the middle.

Apply water on this folded edge.

Fold the other side as well.

Apply water here too.

Gently press the edges so that stuffing stuck inbetween.

Turn the down side upward.

Apply water.

Fold from both the edges overlapping one on another making it like an envelope.

Push a clove through the center to seal the package securely.

Make all the Lavang Latika likewise but keep covered the rest while one is in the making, otherwise they may dry out.

Deep fry them from both the sides on low heat until golden brown.

Immediately drop fried lavang Latika in sugar syrup.

Let it remain soaked in sugar syrup for 4-5 minutes.

Take the Latika out of sugar syrup and enjoy.

NOTES

1. In the preparation of dough, you can also add oil but ghee makes the recipe more rich.
2. Before adding powdered sugar, it is important to let the khoya cool down completely otherwise it will become a halwa.
3. Roasted saffron gives a deep beautiful colour.
4. Fry lavang Latika on low heat otherwise it will turn immediately brown from outside but remain uncooked inbetween.
5. Do not leave lavang Latika in sugar syrup for a long otherwise it will turn overly sweet.

Traditional Lavang Latika Recipe | Labanga Latika Recipe | Labanga Lata Recipe – Recipe Card

Traditional Lavang Latika Recipe | Labanga Latika Recipe | Labanga Lata Recipe

blessmyfoodbypayal

Traditional Lavang Latika Recipe: Crispy fried sweet parcels with flour, ghee, and jaggery, rich diamond-shaped festival delicacy.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Course indian sweets

Cuisine Indian

Servings 10

Ingredients

  

1 cup = 250 ml

FOR DOUGH

• 2 cup/300 gram all purpose flour/maida
• 1/4 cup/60 ml desi ghee
• 1/2 tsp baking powder (or pinch of baking soda)
• 1/2 cup or as required water

FOR STUFFING

• 150 gram mawa
• 1 tsp desi ghee
• 2 tbsp cashews (chopped)
• 2 tbsp almonds (chopped)
• 2 tbsp raisins (chopped)
• 2 tbsp desiccated coconut
• 1/4 tsp cardamom powder
• 2 tbsp powdered sugar

FOR SUGAR SYRUP

• 1.5 cup sugar
• 3/4 cup water
• 3 green cardamoms
• Pinch of saffron

OTHER INGREDIENTS

• Oil for frying

Instructions

 

MAKING OF DOUGH

• Take all purpose flour, desi ghee and baking powder or soda.
• Initially mix them well so that the flour turns into a sandy texture.
• Then start adding water, but little at a time.
• The dough has to be really tight. It took us little less than 1/2 cup in kneading the dough.
• Cover the dough and keep aside.

MAKING OF STUFFING

• Take desi ghee in a pan and add cashews and almonds.
• Slightly roast them.
• Add desiccated coconut and raisins.
• Roast them too for couple of seconds.
• Add khoya.
• Saute it for just 2-3 minutes.
• Remove the pan from the heat.
• Let the mixture cool down completely.
• Add powdered sugar and cardamom powder.
• Mix well and keep aside.

MAKING OF SUGAR SYRUP

• Take a saucepan and add saffron strands in it.
• Roast it on lowest heat for couple of seconds only.
• Add sugar, water and green cardamoms.
• Boil it on high heat.
• When sugar melts, boil only for 2 minutes. We only require a thick syrup, not any string consistency.
• Keep aside.

SHAPING AND MAKING LAVANG LATIKA

• Knead the dough for a minute only.
• Take a very small portion and cover the rest of the dough.
• Roll the dough between your palms.
• Using a rolling pin, roll the dough like a poori.
• Apply water all over the poori.
• Put a tbsp of mava stuffing in the very middle.
• Fold from one side up to the middle.
• Apply water on this folded edge.
• Fold the other side as well.
• Apply water here too.
• Gently press the edges so that stuffing stuck inbetween.
• Turn the down side upward.
• Apply water.
• Fold from both the edges overlapping one on another making it like an envelope.
• Push a clove through the center to seal the package securely.
• Make all the Lavang Latika likewise but keep covered the rest while one is in the making, otherwise they may dry out.
• Deep fry them from both the sides on low heat until golden brown.
• Immediately drop fried lavang Latika in sugar syrup.
• Let it remain soaked in sugar syrup for 4-5 minutes.
• Take the Latika out of sugar syrup and enjoy.

Video

Notes

1. In the preparation of dough, you can also add oil but ghee makes the recipe more rich.
2. Before adding powdered sugar, it is important to let the khoya cool down completely otherwise it will become a halwa.
3. Roasted saffron gives a deep beautiful colour.
4. Fry lavang Latika on low heat otherwise it will turn immediately brown from outside but remain uncooked inbetween.
5. Do not leave lavang Latika in sugar syrup for a long otherwise it will turn overly sweet.

Keyword Labanga Lata Recipe, Labanga Latika Recipe, Traditional Lavang Latika Recipe