Lavang Lata is a sweet, layered parcel, filled with kheer(reduced milk), also called khoya, and sealed with clove. (step-by-step-pictures)
About Lavang Latika:
The name comes from the word “laung,” which means clove, which plays an essential role in the making of laung lata, or laung latika. This yummy street food is from North India and has a very tasty filling.
The dessert is popular in states like Bihar, Bengal, and other North Indian regions.
Loung Lata Recipe, which has many names like laung lata, laung latika, lavang latika etc.
The Lavang Latta cover is made of all-purpose flour and stuffed with khoya. Lavang latas are deep-fried and then soaked in sweet sugar syrup.
The outer cover of lavang latta is crispy and it is soft- moist from the inside. You can serve these Laung Latta hot or warm just the way you like it.
I have grown up eating this sweet and always craved for it. It’s one of the perfect Indian desserts made on festive occasions like Diwali, Dussehra, and Holi.
This sweet is not easily available, so I decided to make it at home for anytime cravings. Though it seems complicated but trust me preparing the khoya in advance simplifies the recipe. Moreover, homemade khoya tastes just awesome.
Homemade lavang latika is tastier than store-bought ones because sometimes shops don’t use pure khoya.
But in case you don’t want to prepare khoya at home you can use storebought khoya too.
Serve these Lavang Latas hot or warm or just the way you like them.
Lobongo Lotika or Lavang Latika is a yummy, crispy pastry that can be served as an after-meal dessert or a sweet snack for tea time. It’s like mishti shingara and goja, and it’s filled with khoya (kheer) too. They use a single clove to close it, which is why it’s called lobongo lotika. Istn’t that interesting.
You can refrigerate Lavang Latas for 2-3 days in an airtight container. But it tastes best when eaten fresh.
Here are some pro tips to consider while making Lavang Lata:
Oil Temperature: Maintain a consistently low temperature while frying to ensure even cooking and a crispy texture.
Dough Consistency: Knead a smooth and firm dough to make shaping and frying easier.
Sufficient Filling: Don’t overfill the dough, as it can make sealing difficult. Use the right amount of filling for an easier closure.
Gentle Handling: Be gentle while handling the cloves to avoid any breakage or damage to the dough when sealing.
Syrup Coating: Coat the Lavang Lata evenly with sugar syrup to infuse sweetness and retain moisture for a delectable texture.
By following these pro tips, you can master the art of creating delicious and authentic Lavang Lata.
Why You Should Make this Recipe?
Authentic Taste: Making it at home ensures you enjoy the true flavors of this traditional Indian sweet.
Quality Control: By preparing it yourself, you can ensure the use of high-quality and fresh ingredients.
Satisfaction: Enjoy the satisfaction of creating a delightful treat from scratch that you can share with your loved ones.
Looking for some more Recipes like this?
If you love khoya(kheer) and love using khoya in your recipes then these recipes might interest you.
Basics Ingredients Used to Make this Recipe:
All-purpose flour: I have used all-purpose flour to make this recipe, make sure you use good quality maida in order to get better results.
Khoya/Milk solids: I have used homemade khoya for stuffing the sweet, you can check out the recipe for homemade khoya here.
Sugar: Used for making the syrup.
Salt: Salt is used in small amounts to balance the sweetness and enhance the overall flavor of the dish.
Oil/Ghee for frying: Ghee is used to knead the dough as it adds flavor, makes the texture soft, and helps in shaping the Lavang Lata. It also enhances the overall taste of the dish. I have also used ghee for deep frying the Lobongo Latika, to get an authentic taste. But you can use vegetable oil too.
- Sweetened Khoya: 200 gm from 1 kg milk
For Sugar Syrup:
- 400 g Sugar
- 200 g Water
- 200 g Maida
- 40 g Ghee
- 2 g Salt
- 80 g Water or as needed to knead semi -soft dough
- Ghee or vegetable oil to fry
How to Knead:
- Add maida, salt and ghee in a mixing bowl.
- Mix well, so that the ghee gets distributed within the flour.(this step is very important in order to get flaky crust).
- The flour should feel like wet sand.
- Now add water and mix till the dough comes together.
- Cover and let it rest for about 20-30 minutes.
- I made khoya at home for this recipe and kept it in the fridge for chilling till I need it.
- Once the khoya has chilled in the fridge for atleast 2 hours, and pastry dough is rested for 20-30 minutes. We can make a shape now.
- First of all divide khoya into 10 portions of 20g each.
- Shape each portion of khoya into 3cm by 4cm tablets.
- Chill again till needed.
- Now divide the dough in 10 portion (30 gm) each.
- Shape them into a flat disc and keep covered (best filling to pastry ratio is 20g : 30g)
- Roll each portion of the dough into a 14cm disc, about 1 mm thick.
- Don't use extra flour or oil to roll.If the dough is Kneaded properly then the dough won't stick.
- Now place kheer(khoya) in the centre.
- Apply water with your finger tips to the edges of the rolled pastry.
- Fold the opposite ends over one another, overlapping them. Press gently to seal.
- Turn the pastry over and apply water to the wings, fold them over each other sealing them as you go.
- Now seal with a clove.(Seal well at every stage, else the khoya will leak while frying.
How to Make Sugar Syrup:
- Add sugar and water in a saucepan.
- Cover and boil to prevent crystallization of sugar for about 10 minutes or till the sugar syrup starts bubbling.
- For this recipe we do not want a thick syrup.
Frying Lavang lata
- Heat ghee or oil on low flame.
- Gently put lavang lata.
- Fry at a low tempreture, so that all layers cook through.
- The oil should have mild bubbles, not strong ones.(fry it on low to medium flame).
- Fry until golden, turning in every 5 minutes.(this will ensure that the pastry cooks evenly from all sides, and the filling doesn’t ooze out.(each batch should take about 30 minutes to fry)
- Take out once fried and dunk in sugar syrup. Coat well and shake off the excess syrup and place them on a plate to cool.
- If the sugar syrup thickens over time, add 1 tbsp of water and set it back on the heat for couple of minutes.
Frequently Asked Questions about this Recipe:
How can I prevent the Lavang Lata from becoming too oily while frying?
Ensure the oil is at the right temperature before frying, and avoid overcrowding the pan to maintain the oil’s temperature consistency.
Can I make Lavang Lata without deep-frying?
While deep-frying is the traditional method, you can experiment with baking for a healthier alternative. However, this might result in a different texture and taste.
How can I achieve a crispy texture for Lavang Lata?
Ensure the dough is kneaded to the right consistency, and fry it in oil at a consistent medium heat until it turns golden brown, ensuring a crispy texture.
Can I use store-bought khoya for this recipe?
Yes, you can use store-bought khoya if you are unable to make it at home. Ensure it is of good quality and has a fresh texture for the best results.
Can I make Lavang Lata ahead of time for a special occasion?
Yes, you can prepare Lavang Lata in advance. Store it in an airtight container at room temperature or in the refrigerator, depending on the duration before serving, to maintain its freshness and taste.
My Recommended Product:
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Please note that this recommendation is based on my personal experience and preferences, I encourage you to do your own research and choose a product that best suits your needs and budget.”
You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.
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You Might Also Want to Try:
If you are fond of sweets, then you might want to try some of the desserts I like the most.
Kesar Lachha Rabdi
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