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Blogging Marathon# 39 - Indian States: Day 30 State: West Bengal Dish: Lobong Lathika The last Indian state we are going to visit today is West Bengal. It is located in eastern India and is the fourth most populated state in India. It is a major agricultural producer in India. West Bengal is noted for its political activism and for its cultural activities and presence of cultutal and educational institutions. The state capital Kolkata is known as the 'Cultural Capital of India'. The state's cultural heritage, besides varied folk traditiona, ranges from stalwarts in literature including Nobel-laureate Rabindranath Tagore to...


20 lathika

Total time

60 minutes




  • 2 cups all purpose flour
  • 3 tbsps Sugar (- (grind sugar if the granules are too big. we get here in US is finer than the one back home
  • ½ tsp salt
  • a pinch Baking Soda
  • a pinch Saffron water (of soaked in warm)
  • 3 tbsp ghee
  • 20 cloves
  • 200 gms Khoya Mawa (/ (I used frozen khoya that I thawed overnight in the fridge))
  • ¼ cup sugar
  • a pinch Nutmeg (Ground)
  • ¼ cup Raisins
  • 1 cup sugar
  • ½ cup water
  • 1 tsp Rose syrup ((optional))


  1. Make the dough for the Covering: Combine all the ingredients for the covering and mix well. Add enough water and knead into a smooth, pliable dough. Cover and set aside for 20 minutes.
  2. Make the Filling: In a nonstick cooking pan, combine all the ingredients and cook on medium-low flame, stirring frequently, until the mixture pulls away from the sides of the pan (as shown in the pic). Cool slightly before making the lathikas.
  3. Make the Sugar syrup: In a medium saucepan, combine sugar, water and rose syrup (if using) and cook until sugar dissolves and the mixture comes to a boil. Simmer until the syrup reaches 1 string consistency. Keep the syrup warm.
  4. To make Lobong Latika: Divide the dough into 20 equal pieces. Roll each piece into a small circle and place 2tsp filling inside.
  5. Fold the dough from both sides over the filling. Then repeat the same with the other 2 sides.
  6. Seal it with the clove. Repeat with rest of the dough and the filling.
  7. Heat oil for deep frying. Gently add 3~4 latikas and fry on medium flame until golden brown on all sides.
  8. Remove with a slotted spoon and drop them gently into the sugar syrup. Turn them around to coat the lathikas evenly with the syrup. Leave them in the syrup for 3~4 minutes. Then place them onto a wire rack to cool completely.
  9. Let the labong lathika cool completely before enjoying. Store them in an airtight container in the fridge.
  10. View the recipe instructions at Cook's Hideout

Contains allergens
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