Labanga Latika
(Bengal)
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Bengal is a historical and geographical region in the east region of the Indian subcontinent at the apex of the Bay of Bengal. Today, it is mainly divided between the country of Bangladesh and the state of West Bengal in India, although some regions of the previous kingdoms of Bengal are now part of the neighboring Indian states of Assam, Tripura, Bihar, Jharkand and Odisha.
We are grateful to Bengal for their Bengal Tigers and Veena @tiaveena on Instagram! In the last year, Veena has treated us with a variety of Bengali recipes introducing us to their cuisine culture. Bengali food is Veena’s all-time favorite because of its spicy, aromatic and mouthwatering flavors. Veena states, “Good food shares an irrevocable relationship!” Amen!
Recently, Veena has been blessed with a cute, delicious daughter. Although she may not be posting recipes as often as she likes to, she is quite actively visiting her fellow blogger’s sites.
I am delighted to introduce Veena as my first ’Bengali’ Guest Post presenter.
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Hello Everyone!
As Fae mentioned, I am currently taking in every moment of motherhood and enjoying our precious new-born daughter. Nonetheless, I wanted to participate in presenting a guest post. I looked through my repertoire of Bengali recipes, and picked this dessert recipe. It is a fabulous dessert to be noted again! With assistance from Fae’s magic, presented in a different format!
Labanga Latika
Recipe by: Veena (@tiaveena on Instagram)
INGREDIENTS
Stuffing:
• ¼ cup khoya mawa (dried whole thickened milk) – optional
• 2 Tbsp almonds chopped
• 2 Tbsp cashewnuts chopped
• 2 Tbsp raisins
• 2 Tbsp coconut desiccated
◊ In a bowl, mix all the stuffing ingredients and set aside.
Syrup:
• 1 ½ cups sugar
• 1 cup water
◊ In a small saucepan, on medium-heat, combine sugar, water and bring to boil until the sugar is completely dissolved and the syrup reaches medium consistency. Remove from heat and keep it warm.
Dough:
• 1 cup all-purpose flour
• pinch of salt
• 2 Tbsp ghee
• water for kneading
• 12 cloves with intact pins to fasten wrapped pastires
• oil or ghee for deep frying
DIRECTIONS
◊ In a bowl, combine flour with a pinch of salt and mix well.
◊ Add ghee and rub with silicone spatula or better yet, your fingers until it resembles bread crumbs.
◊ Add little water at a time and knead into a stiff dough.
◊ Cover with a damp cloth and let it rest for a while.
◊ Divide dough into 12 equal portions.
◊ Roll each piece of dough, put 1/12 of stuffing, wrap and fasten with a clove like illustration below.
◊ In a large saucepan, pour enough oi/ghee to cover the pastries at least 2/3 of the way. Heat on medium-hot until oil/ghee starts rippling. Deep fry pastries until golden-brown and crisp (like featured photo). Drain labanga latikas and soak them in sugar syrup for a couple of minutes.
◊ Place labanga latika into a serving dish, serve hot or cold.
~ সু তৃপ্তি • Su Tripti • Bon Appétit! ~
(Bengal)
– GUEST POST –
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A lovely guest post! A very appetizing dish too! a must try! yummmmm!
North India has their own version of this sweet that we make for our important festivals. We call this gujhia and its super tasty
As much as I love your other posts, I am loving these guest posts!
Looks absolutely delicious! And beautiful!!
Looks delicious Fae and Veena! Well done!
Thanks for introducing me to Veena’s blog! I’m going over there to check out her other recipes.
Veena and Fae together is a culinary tour de force!
Thanks everyone for liking my post and for their lovely wishes.
I would also like to thank Fae for featuring my post. Veena 
Thanks for introducing me to Veena’s wonderful blog 😀
This looks awesome! Cheers CCU
What a great recipe!
Thank you for the interesting history lesson and chance to learn about different foods.
Congratulations to Fae for having such good taste and lovely blogger friends and amazing guest blog posts and congratulations to you Veena for the blessing of your new beautiful bundle of joy and motherhood! : ) I have to say I’m grateful for many things (good recipes like this for example) but I’m not sure I’m grateful for Bengal tigers! : O (Kidding. I am all for admiring them from far far far afar.)
Veena, first of all congratulations on the birth of your daughter. How wonderful! Thank you for posting this delicious recipe. I have been following your blog for a while now and always look forward to your posts. These little sweet treats sound wonderful. I love the filling. Warm congratulations and thanks Fae for featuring Veen’s fantastic recipe.
So nice to see Veena here with you. I enjoy her recipes very much.
Lovely post. I really enjoy Veena’s blog!