Easy to Make Authentic Homemade Lavang Latika | Laboungo Latika Mithai | Sweet Lavang Lata Indian Dessert 


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Lavang Latika is a delicious Indian dessert or a sweet known as a Mithai in India that any sweet lover would definitely love to have.

laung lata mithai

Lavang Latika also known as lavang Lata originated in the state of Bengal and so is a popular sweet in the whole of northeast of India.It’s like a sweet crisp pocket which is the outer layer and it’s filled with a sweet fragrant filling made out of Khoya, fruits, and nuts. The main and star ingredient of Lavang Latika is Clove, which usually is not used in a sweet recipe but here the Clove gives the sweet a distinct and flavourful astringent taste.

laung lata sweet

Lavang Latika in itself is a meaningful word that beautifully describes the sweet. Lavang also known as Labango in Bengali means Clove and Latika few believe (still not sure) means a delicate and small piece of food.

Lavang Latika is very easy to make sweet that you can make at home and requires few basic ingredients. And some of the other Indian sweet recipes that you can look at our – Mishti Doi, Bapa Doi, Khoya Malpua, Noler Gurer Sandesh, Kala Jamun, and more.

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Video Labaung Latika Mithai Recipe 

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Labaung Latika Mithai Recipe  

Homemade lavang Latika with simple ingredients

Easy to Make Authentic Homemade Lavang Latika | Laboungo Latika | Sweet Lavang Lata An Indian Dessert

An easy to make popular Bengali sweet
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine Indian Bengali
Servings 12
Calories 188 kcal



  • 1+1/2 Cup Refined lour / Maida
  • 2 tbsp Clarified Buttter / Desi ghee
  • 1/4 tsp Salt / Namak
  • About 1/2 cup Water / Pani


  • 3/4 cup crumbled Khoya / Mawa
  • 10 chopped Almonds / Badam
  • 10 chopped Cashews / Kaju
  • 10 chopped Raisins / Kishmish
  • 1/4 tsp green Cardamom powder / Hari elaechi


  • 1 cup Sugar / Cheeni
  • 1/2 cup Water / Pani
  • 1/4 tsp green Cardamom powder / Hari elaechi
  • Few drops of Lemon juice
  • 12 Cloves / Laung
  • Ghee or Oil to fry


  • Mix Salt in the flour and then melted about 1+1/2 tbsp of warm Ghee.Rub the melted Ghee in the flour with your fingers till the flour turns flaky.
  • Adding Water gradually make a stiff dough.
  • Add in the made dough 1/2 tbsp more Ghee.
  • Cover and keep the dough to rest for 10 minutes
  • Meanwhile make a stuffing using a mix of crumbled Khoya, Cashews, Almonds, Raisin and green Cardamom powder.
  • Make one thread consistency Sugar syrup by melting Sugar in Water.Add green Cardamom powder and Lemon juice to it.
  • Divide the dough in 12 equal portions and roll them out into small puri’s.
  • Place about 1+1/2 teaspoon of the filling in the centre and close it in the shape of a pocket applying little Water over the edges.
  • Insert one Clove on the top of the fold in the centre.
  • Add Lavang Latika in medium hot Oil / Ghee.
  • Deep fry on slow heat till golden crisp and then strain out over a tissue
  • Add all the fried Lavang Latika to the warm Sugar syrup. keeping them immersed for 12-15 minutes.
  • Strain out and Enjoy !


  • We are using homemade Khoya. As it’s made using Milk powder, so it already has some amount of Sugar in it.
  • If you are using store bought Khoya / Mawa, crumble it and roast it for a couple of minutes stirring continuously adding about 1 tbsp powdered Sugar and chopped Dry fruits.
  • Lemon juice stops Sugar crystallization.
  • If the Sugar syrup gets cold warm it again before dropping Lavang Latika pieces.

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