Labongo Latika

I am Sharing "Labago latika" recipe today, another traditional offering of Bengal during Durgapuja and Lakxmipuja. I was so busy  with kids activity and other things that I couldn't post it little earlier. Some how I had managed to make this sweet for Laxmipuja. Feeling very satisfied.

 Autumn is the festive season in West Bengal starting with the biggest one Durga puja.Then Laksmipuja arrives followed by Kali puja and Diwali.




Usually Labango Latika is made during Bijoya Dashomi and Laksmipuja. Laxmi(the goddess of wealth) puja is worshiped in the most Bongo households on full moon day in lunar month of autumn. Our mothers and grandmothers would make these hand crafted delights with utmost care and love to offer goddess Laxmi. I am simply following this tradition.

 Labango means clove in Bengali. A crispy, round pastry filled with sweet stuff, folded, sealed with a clove, deep fried and dipped in sugar syrup. Stuffing can be anything. Some prefer only sweetened milk solids,some add grated coconut with milk solids and some make just coconut and other dry fruits and nuts. Sounds very drooling, huh? Yes, it is delicious. I always prefer making with milk solids,sugar,grated coconut, cardamon and nutmeg. It will be perfect for Diwali treat too. Lets get started. Very simple ingredients are needed.

 For filling~
1 cup milk solids(khoya)
1/2 cup dry coconut
1/4 cup sugar
1/2 cup milk
1 bay leaf
4 cardamon pods(seeds only)
1 small piece nutmeg
13- 15cloves

 For syrup~
1/2 cup sugar
1/4 cup water
1 drop rose essence(optional)

For Pastry~
1 3/4 cup all purpose flour
3 tbsp oil
pinch of salt
pinch of baking soda1/3 cup  warm water
  
For frying~
1 cup oil

Method~
Crumble  or grate milk solids. Combine first 5 ingredients in a medium microwave safe bowl.

 I prefer to use microwave to make this mixture. It's hassle free.  Stove top is also fine as per convenience. Microwave for 6 minutes on high power stirring every 2 minutes. Mixture will be soft dough(not firm at all) consistency type. Let it cool for 5 minutes. If it looks too dry add some milk to loosen. Grind cardamon pods(seeds only) and nutmeg together with mortar n pestle.

   Sprinkle over the coconut mixture and mix well. Keep it aside.

 Combine flour, salt,baking soda and oil. Add warm water little by little. knead well to make a firm dough. Cover and let it rest while we make the syrup.

 In a medium sauce pan add water and sugar. Cook syrup in medium heat for 3-4 minutes.  If you like rose essence you can add now (but I didn't). Syrup is ready now. Some prefer 2 thread consistency, but I don't. Some how I don't like frosty look on Lobongo Latika. Feel free to make whatever consistency you like.

 Now divide dough into 12-15 balls and make equal balls of milk solids and coconut mixture.

  Roll dough about 3 1/2"-4" in diameter. Flatten coconut-milk balls and place in the middle. Fold 2 sides first then remaining two sides. If they are not sticking together well lightly wet edges with your finger tip, fold and gently insert  a clove to seal the pastry. Finish rest of the pastries filled and sealed.

  Fry them in medium low heat until both sides are golden brown. Drain them on a paper towel. Dip well in the sugar syrup. Transfer on a  serving plate. Let it cool for a while.

                                                        Enjoy Labongo Latika!