Lavang Latika


Lavang Latika is a popular traditional North Indian sweet preparation. Bengalis especially prepare this exquisite mishti/mithai to celebrate Durga Pooja during the Dassera festival. It can be prepared during all festive occasions.

The folding of the rolled disc into an envelope is interesting and unique. Sealing these little packets or envelopes with Lavang which means “ Clove “ is a neat way of enjoying and relishing the soft, melt in the mouth sweet delight. The outer covering is crisp but softens after soaking in the sugar syrup. When you pop this goodie in your mouth it is a burst of clove flavored sweetness which tastes divine.

Make this Diwali special with Lavang Latika. Enjoy! 😀

Here’s wishing all visitors “A Happy, Prosperous & Safe Diwali”!

For the Covering:

  • 150 gms. Maida /All Purpose Flour
  • A pinch of Baking pwd.
  • 12 Cloves
  • 1 tbsp. Ghee or Oil
  • Ghee or Oil for frying

For the Syrup:

  • 150 gms. Sugar
  • 60 ml. Water

For the Filling:

  • 125 gms Mawa/Khoya
  • 15 gms. Rawa/Semolina
  • 60 ml. Milk
  • 50 gms. Sugar or to taste
  • ¼ tsp.fresh Green Cardamom pwd.
  • A pinch – Nutmeg pwd.
  • 1 tsp. Ghee

Garnishing :

  • Edible Silver Leaf/foil/vark
  • Slivered Pistachios & Almonds
  • A few strands – Saffron
  • Edible liquid Yellow or Orange Color (optional)


To prepare the syrup:
Bring the sugar and water to a boil. Simmer to obtain a sugar syrup of two thread consistency and set aside.

To prepare the filling:

Heat ghee and gently roast the rawa till light brown. Add crumbled or grated mawa and gently fry for a few seconds. Add milk and sugar and stir till the mixture forms a ball. Remove from heat. Stir in cardamom and nutmeg powder. Cool the mixture and then divide into 12 portions.

For the covering:
Sieve the flour with the baking powder in a sufficiently large bowl. Rub ghee into the flour and then add enough water to knead to a stiff dough. Set aside for about 15 minutes.

Assembling & Deep Frying the Lavang Latikas:

Divide the prepared dough into 12 portions.

Roll out each ball of dough into a round disc/puri.

Place a portion/teaspoon/ball of filling into the center of the rolled disc.

Fold the edges like an envelope; making sure that the filling is enclosed well.

Seal with a clove to keep the folds in place. Fry the lavang latikas in ghee or oil on medium heat till golden and crisp.

Transfer the latikas immediately in the prepared warm soaking sweet syrup for about 2-3 minutes.

Drain and serve garnished with silver foil, a touch of color if using, nuts and saffron; after a couple of hours.

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