First of all wishing all my co-blogger friends, readers, visitors A VERY HAPPY AND PROSPEROUS NEW YEAR, 2014. South vs North challenge completed its one year and running gloriously, which is today known by each and every co blogger friend, is a concept and brain-child of our sweet friend Divya Pramil of You too can cook Indian Food. Truelly a great going event where she divided this Indian Cuisine in two geographical parts: Northern Cuisine and Southern Cuisine. Food-bloggers have been placed in this event on the basis from where they belong to. A member from North team and a member from South team respectively will challenge the opposite team members with an authentic recipe from their respective zone and opposite team have to publish the same on their space with a month. Wish to join in SNC, no further delay, just mail to email@example.com
Feeling proud to be a challenger in this month. Thanks a ton Divya dear for giving me this opportunity. Welcoming South team dearies and here is my lovely challenge to them............"LABONGO LATIKA". This mithai or sweet is made by Bengali's on very special occasion of Durga Puja or Makar Sankranti.
In Bengali 'Labongo' means CLOVE, simply an aromatic Indian spice, which I love a lot. Today, I am here with a very famous and traditional Bengali sweet "Labongo Latika", sweetened khoya or mawa encased in a crisp pastry and sealed with a clove, frying and soaking in the thicken sugar syrup. In my childhood days I saw my Grand Ma made this fingerlicking good sweet and all of us enjoyed and relished it too much. Hope you will like this yummilicious Bengali sweet.
FOR OUTER CRUST:2 Cups All Purpose Flour / Self Raising Flour (maida)
2 tbsp Sugar (preferably powdered)
1/4 tsp Salt
Pinch of Baking Powder
Pinch of Saffron, Soaked In 2 tbsp Warm Water
3 tbsp Clarified Butter (ghee)
Little Warm Water To Knead The Dough
1 Cup Refined Oil for Deep Frying
FOR FILLING:200 gm Mawa / Khoya
3-4 tbsp Sugar (according to taste)
1/8 tsp Nutmeg Powder
1/3 Cup Warm Water
FOR SUGAR SYRUP:1 Cup Sugar
1/2 Cup Water
1 tsp Rose Essence / Rose Syrup
TO MAKE DOUGH:
In a large bowl, combine flour, baking powder, 2 tbsp sugar, saffron water, clarified butter and salt. Mix well. Add water little by little. Knead it to make a smooth dough. Cover with a wet cloth and rest for 20 minutes.
Divide the dough into 20 portions, by which make 20 equal flat balls and set those aside.
TO MAKE FILLING:
In a pan, crush mawa or khoya. Add ½ Cup warm water, nutmeg powder, Sugar in it.
Heat the pan now and keep stirring continuously for about 6-7 minutes or till the mixture thicken. Switched off the flame now.
Add raisins, mix nicely. Keep it aside and let it cool down a little.
TO MAKE SUGAR SYRUP:
Heat a sauce pan. Add 1 cup sugar and ½ cup water in it. Mix rose essence and let it boil. Two String consistency of syrup is required for this sweet.
HOW TO MAKE LABONGO LATIKA:
In the mean time, flat a ball by sprinkling little flour and make poori approx 4” diameter circle or oval.
Take a spoonful filling and place at the center of the circle. Fold from two opposite sides.
Lastly, with your wet fingertips, fold from the remaining opposite ends to make a pocket. Wrap the edges with little water and insert a clove to seal the pocket, so that the pocket won’t open easily.
Heat enough oil in a wok for frying labongo latika on medium low flame. Slowly add 4-5 pockets in it. Fry slowly till both sides turn into golden brown.
Remove them from the oil and dip in thick sugar syrup for 4-5 minutes. Make sure that both sides of labongo latika are getting drenched in sugar syrup. Remove from syrup and arrange on serving plate.
Always serve after a couple of hours at room temperature. You may store in an air-tight container and refrigerate for a week. Enjoy this lipsmacking good Bengali sweet!!!