### TranslatedIngredients: 1/2 kg All Purpose Flour (Maida) - Ghee / Refined oil - for deep frying Baking soda- ½ tea spoon Cloves- 10/12,Ghee - as required (for deep frying),1/2 teaspoon Baking soda,10 Cloves (Laung),1 tablespoon Pistachios - for garnishing (chopped),200 grams Khoya (Mawa),1 tablespoon Raisins,2 tablespoons Cashew nuts - chopped,1 tablespoon Pistachios - chopped,1/2 kg Sugar,1/2 liter Water,3 Cardamom (Elaichi) Pods/Seeds,3 Cloves (Laung),1 inch Cinnamon Stick (Dalchini),Saffron strands - few ### PrepTimeInMins: 25 ### CookTimeInMins: 20 ### TotalTimeInMins: 45 ### Servings: 4 ### Cuisine: Bengali Recipes ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Labongo Latika recipe, mix maida with baking soda, 2 tablespoons of ghee and sufficient water to make a dough. Divide it into small round balls just like the size of a lemon.Make a syrup with all the ingredients and boil till it reaches 2 strings consistency. To make the filling, grate khoya and mix with all the ingredients mentioned to make the filling. Mix it properly and keep aside. Roll the balls in the shape of pooris. Put some filling into the middle and then fold from all the sides. Prick a clove at the center.Meanwhile heat oil/ghee in a deep frying pan. Put the balls into the pan one by one and deep fry them  till they change their colour to golden brown. Once it is done, put the Labongo Latikas in sugar syrup for 15 minutes. Take them out and put them on a serving plate and garnish with chopped pistachios. Serve this Labongo Latika during festivals or as a dessert after your meal of Bengali Phool Gobhir Paturi and Bengali Luchi.
