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Labongo Latika is a kheer (thicken milk solid) stuffed crunchy and flaky pastry. It is kind of in-between Jeev e Gaja (a fried wide folded flour pastry) and Baklava. I do not know why it is called labongo (Clove) Latika (climber). I think that it got its name as after putting the kheer stuffing in the pastry folds a clove is used to secure the pastry fold.😁 When I was frying I saw that the labongo takes a big role to secure the pastry at the same time it gives a pungent clove aroma to the top part of the pastry.

It is a very traditional dessert of Bengal. It is generally prepared during festivals and especially Durga puja and Diwali time. As a Bengali, I kind of grew up eating this sweet during the festival time. So I thought of making this sweet in my own way that I like. I used Pistachio to make the stuffing.

Prep time: 60 mins

Cooking time: 30 mins

Serving: 12

Ingredient :

  1. 2 cups all-purpose flour

  2. 4 tablespoon of ghee (clarified butter)

  3. 1/2 teaspoon salt

  4. 3/4 cup cold water

  5. 15 standard size Pre-made rasogollas squeeze the syrup out

  6. 1/2 cup Mawa powder

  7. 1/2 cup condensed milk

  8. 2 tablespoon pistachio socked in water and make a pest

  9. 1 tablespoon finely chopped

  10. 1/4 teaspoon cardamom powder

  11. 12 to 15 whole clove

  12. 1 cup of sugar

  13. 1 cup of water

  14. 1 tablespoon of ghee (clarified butter)

  15. Vegetable oil to fry

Method :

Make the Dough :

  • In a mixing bowl, mix the flour and the ghee together.

  • After mixing make a fist the four ghee mix will keep the shape.

  • Add cold water little by little and make a soft dough.

  • Cover the dough with a damp towel and leave it for 15 mins.

Making the stuffing:

  • To make the stuffing, Take the rasogollas and give 3 to 4 pulses in the grinder and make a coarse paste.

  • Take that paste in a saucepan and turn the heat to medium-high.

  • Add pistachio paste, condensed milk, mawa powder, chopped pistachios, and cardamom powder.

  • Cook for 10 mins and cook off all the liquid and make a dry consistency like this.

  • Turn off the heat and let it cool.

  • Then divide it into 12 portions.

Make the Syrup ready:

  • In a saucepan, take water and the sugar and bring it to a boil.

  • Cook for a few min to get little sticky consistency.

  • Add the ghee to the syrup ( this gives the aroma of ghee with frying them in ghee)

  • Turn off the heat and set it aside.

Making the Labongo Latika:

  • Divide the dough into 12 small pieces.

  • Take a small piece and roll it like a flatbread.

  • Then put a portion of stuffing on the middle of it.

  • And fold it into a packet and secure it with a Labongo (Clove).

  • Do the same process and make all of them ready to fry.

  • Fry them in vegetable oil in low to medium heat.

  • Fry them until they are golden brown.

  • After frying put them in the sugar syrup.

  • Let them soak properly for 1 to 2 min each side and take it out.

  • Serve the Labongo Latika warm or room temperature - It's yummy.

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