Labonga Latika

Preparation time: 

For dough: less than 10 minutes

For labonga Latika pockets: 20 ~ 30 minutes

Cooking time:

For Filling: 10 ~ 15 minutes

For Frying : 20 ~ 25 minutes for 1 batch

Yield: 20 labonga latika


For Outer Crust:

2 cups all Purpose flour / maida

2 tbsp powdered sugar

A pinch of baking powder

1/4 tsp salt

3 tbsp ghee

A pinch of saffron, soaked tn 2 tbsp warm water

Warm water as needed 

For Filling:

200 gm mawa / khoya ( I used 2 cups of milk powder + 2 tbsp almond meal  & 2 tbsp ghee instead of khoya)

3-4 tbsp Sugar or to taste

A pinch nutmeg powder

1/3 cup warm water or 1/4 cup warm milk, if you are using milk powder

3 tbsp cashews 

For sugar syrup:

1 cup sugar

1/2 cup water

1 tsp rose essence

Other Ingredients:

1 cup refined oil for deep frying

20 cloves for sealing


For Dough:

1. In a large mixing bowl, combine first five ingredients and mix well.

2. Knead the flour mixture by adding water little by little in to a smooth dough. Cover with a wet cloth and rest for 20 minutes. 

For filling:

3. In a pan, add crush mawa or khoya, almond meal, 1/2 cup warm water, nutmeg powder and sugar. Mix well.

4. Heat the pan and keep stirring continuously for about 6-7 minutes or till the mixture thicken.  

5. Add cashews and mix well. Allow it to cool.

For sugar syrup:

6. In a sauce pan, Combine 1 cup of sugar and 1/2 cup of water.  Mix rose essence ( I added saffron) and allow it to boil until it reaches two string consistency or soft ball stage. i.e when your forefinger and your thumb are pulled apart gently with sugar syrup, it must form two thread or 240 degree F in candy temperature.

Preparing labongo latika:

7. Divide the dough into 20 equal portion balls and keep it aside for 5 minutes. In mean time, dust the working surface with little flour. Take one portion ball and roll it to thin disc approx 4" diameter circle.

8. Take a teaspoon full of prepared filling and place at the center of the circle. Fold two opposite sides ad again fold remaining opposite sides to make a pocket. Seal the with little water and insert a clove to seal the pocket tightly. Do the same with remaining dough.


9. Heat enough oil in a wok / kadai to medium hot. Drop the prepared pockets and fry in medium heat, Stir continuously until done or all the side become golden brown color.  You can fry 5 ~ 6 pockets at a time depends on the size of pan and amount oil used.  

10. Once done remove them from the oil and dip in warm sugar syrup for 4-5 minutes. Make sure that both sides of labongo latika are getting drenched in sugar syrup. Remove from syrup and place it in cooling rack to drain the excess syrup from the latika. Serve after 2 hours at room temperature or store it in air tight container and refrigerate for a week. 

Note: For Filling: I have replace milk powder, ghee, and milk for Khoya / Mawa. Follow the same with khoya. or you can substitute filling with your choices for Eg coconut filling, paneer filling etc

Adapted from Sanoli's recipies