Most Indians love to eat sweets. One of them, the Labanga lata recipe, is a very popular sweet recipe. This recipe is very easy to make but needs patience & skill. It is a traditional layered sweet recipe. During festival time, all Indians make this recipe at their home. I like this recipe really, really very much because it requires fewer ingredients.
Labangalat’s unique shape and delightful taste make everyone’s mouth water. Here’s a full Labanglata recipe, including ingredients, preparation, and step-by-step making process, with proper tips and guidance..It helps you to recreate this classic & authentic dish.
Why Labanga lata Is Famous?
Labangalata is a famous sweet recipe. Particularly, it is famous in Odiha, Bengal, Uttar Pradesh, and Bihar. The name comes from two Bengali words, Labang & Lata (labanga means Clove & Lata means Fold or envelope). Labang Lata, also known as Lavang Latika or Lobongo Lotika. Labangalat is a traditional dish it prepared during festivals like Diwali, Dussehra, Eid, and Shankranti. Especially in wedding season, when people gather together, they make labanglata to be shared with loved ones over the days.
Ingredients Required-
For Dough:
- maid a/plain flour – 1 cup
- ghee /refined oil – 2 tbsp
- Water – As required
- Salt – A pinch of
For Filling/ stuffing:
- Sugar – 3 tbsp
- Crushed Green Cardamom – 2
- Grated coconut – 1/2 cup
For Sugar Syrup:
- Sugar – 1 cup
- Water – 1 cup
- Green Cardamom – 2
- Loung – 12 to 15 nos.
- Oil – For Deep Frying
For Garnishing :
- chopped pistachios
- silver leaf
How to Make Labangalata? Step-by-Step Process:
Step 1: ( Prepare the dough )
- To make Dough, take a mixing bowl. Add a cup of Maida/Plain flour, a pinch of salt.
- Then add melted Ghee 2 tbsp. Mix & combine Everything Well till it binding Consistency.
- Add little by little water & knead it. Make a semi-stiff but firm dough. Cover with a damp cloth & rest it for 20 minutes. Resting the dough helps in rolling it thinly.
Step 2 : ( Prepare Sugar Syrup )
Meanwhile, let’s make sugar syrup.
- Heat a saucepan. Add the same quantity of sugar & water. Mix & bring to a boil.
- Add cardamom powder for flavor.
- Add 2 to 3 drops of lemon juice, mix & boil till 1 string consistency. Switch off the flame & keep it warm on the side.
Step 3 : (Making Filling )
- When Dough is resting, heat a kadai or pan, keep the flame medium.
- Add 1 cup of sugar. When it starts to meet & color lightly,y Changes add grated coconut. Stir & mix well.
- Add crushed cardamom for flavor. Roast until golden & nice aroma comes. Switch off the Flame & transfer to a bowl. Keep aside, let the mixture cool completely.
Step 4 : ( Shaping the Labanglata )
- Take out the damp cloth. Smooth the dough. Divide it into equal-sized portions.
- Take a portion & keep covered. Flatten the portion and dust it with flour. Roll it using a rolling pin into an oblong shape.
- Place the prepared stuffing spoonful in the center.
- Apply Water to the edges to stick.
- Fold the left side to the right side. Again, fold it from the top and then place the bottom side on the upper side of it.
- Now, implant the clove in the middle of it to seal. Similarly, shape the rest of it.
Step 5 : (Deep frying )
- Turn on the gas. Place a kadai. Add oil & heat till lukewarm.
- Labanglata is not fried in hot oil like other deep-fried snacks.
- Carefully drop one by one labanglata.
- It takes 10 to 15 minutes.
- Keep string and fry until golden and crispy.
Step 6 : (Dipping In Syrup )
- Takeout & dip it into the warm sugar syrup for 2 minutes to soak up the sugar syrup.
- Coat well, and shake up the excess sugar syrup.
- Remove & place on a plate to cool.
- Labanglata/Labangalatika is ready for serving.
- You can store it for 15 to 20 days in an airtight container.
Tips For Labangalata :
- 1. Enhance the sugar syrup with natural flavours like saffron, rose water, cardamom, or cinnamon powder.
- It needs to be fried on medium heat so that the insides are cooked through while the outside is brown and crispy.
- The filling can be made with only khoya instead of coconut.
- The ghee/oil ratio is crucial for making the labangalata.
- The texture of the dough must be slightly stiff, not too soft like roti or naan dough.
- Roll the dough into a disc of medium thickness, neither too thick nor too thin; you can refer to the video for guidance on the ideal thickness.
- Frying them in moderately hot oil. Lukewarm oil is best for frying the labangalata. Later, you can increase the flame to medium & fry until it looks golden & crispy. Very hot oil will cause bubbles on the crust, and frying at high temperatures won’t cook the labanglata from the inside.
- Make sure the syrup is warm while dipping for proper syrup absorption. This is the most secret tip of the authentic recipe. For a richer flavor, you can add saffron strands to the sugar syrup.
- Don’t overfill the stuffing parcels to avoid breaking while frying.
- Labangalata can be stored in an airtight container for 5 to 7 days. Once the syrup is dipped, it should be consumed within 2 to 3 days.
NOTE:
This Sweet is layered, and it has cooked evenly golden while deep frying. Instead of deep frying, you can use an air fryer, but I recommend deep frying on a medium flame. So that heat should reach all the layers. After deep frying, it should be immediately dipped in sugar syrup so that it can absorb the sweetness.
How to Serve & Store Labang lata? :
- Serve at room temperature, as it makes an excellent dessert option after meals.
- Preheat them slightly before serving to enjoy the crispy exterior & sweet filling if You Want.
- Garnish with chopped pistachios & silver leaf to make it attractive.
- Best enjoyed Fresh, but you can store it in an airtight container for 5 to 7 days. Ensure they are kept in a cool & dry place away from direct sunlight.
🔥 Quick Safety Tips While Cooking
- Be careful with hot oil – Add slowly to prevent splattering.
- Fry low flame – This prevents burning and maintains flavor.
- Keep the stove attended – Never leave your dish unattended on a high flame.
- Use the Right Equipment – Avoid nonstick cookware, use a heavy-bottomed pan.
- Control Oil Temperature – Maintain optimal range & avoid overheating.
- Avoid Overcrowding – Frying in small batches
Frequently Asked Questions :
- Is it necessary to fry labanglata in ghee?
- No, it is not necessary to use ghee; if ghee is not available, instead of ghee, you can use oil. But Ghee gives a rich flavor to the labanglatas.
2. Can I store Labang Lata for later consumption?
- Yes, at room temperature, Labang Lata can be stored in an airtight container for up to a week.
3. Can I use whole wheat flour /atta instead of all-purpose flour or maida?
- Yes, wheat flour is the best & healthiest option, but the texture may vary slightly. In comparison, all-purpose flour gives the best texture.
4. Can I prepare LabangLata in advance?
- Yes, you can prepare the labanglatas up to the frying stage, then refrigerate them in a freezer-safe bag.
5. Can I make a savory version of LabangLata?
- Yes, by using a spiced paneer or vegetable filling instead of the coconut or khoya, you can make a savory version of Labangalata.
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Conclusion & Suggestion :
If you want to explore regional indian desserts, this Labangalata offers you a perfect opportunity to create something beautiful & deliciously sweet. One bite will tell you it’s worth every minute. The fusion of crispy, tasty, aromatic filling & the spicy clove gives a unique taste that stays with you.