Laung lata
A traditional sweet popular in Bihar and neighboring regions.
Laung lata—also called Lobongo Lotika, Labanga Lata, or Lavang lata—is a traditional sweet found in Eastern Uttar Pradesh, Bengal, Odisha, and Bihar, with especially strong popularity in Bihar, where it is a common offering in sweet shops. The ingredients include maida, khoya, nutmeg powder, grated coconut, ghee, nuts, raisins, cardamom, cloves, and sugar. Preparation involves three components: a filling, a dough, and a sugar syrup. The dough, made from maida, water, and ghee, is rolled out, and the filling—a cooked mixture of khoya, sugar, and grated coconut, often adorned with dried fruits and nutmeg—is placed in the center. The dough is folded to completely enclose the filling, and cloves are pressed into the fold to keep it sealed during cooking. The pastry is then fried in hot ghee until golden brown and crispy, and finally placed in a thick sugar syrup (made by stirring sugar into boiling water) to cool and absorb the sweetness.
Quick Facts
- Country
- India / Bangladesh
- Course
- Dessert
Facts from the source article.
Lore & Background
Laung lata is prepared using a dough made from maida, water, and ghee. The filling consists of khoya, sugar, and grated coconut, cooked and adorned with dried fruits and nutmeg. The dough is rolled out, filled, and folded to enclose the filling completely, with cloves pressed over the fold to keep it closed during cooking. The sweet is then cooked in hot ghee until golden brown and crispy, and finally placed in sugar syrup to cool and absorb the syrup.
Reader's Guide
Laung lata holds significance as a traditional sweet in Eastern Uttar Pradesh, Bengal, Odisha, and especially Bihar, where it is a common item in sweet shops. Its preparation involves a distinct technique of using cloves to secure the folded dough, ensuring the filling remains enclosed during frying. The sweet is notable for its combination of ingredients such as maida, khoya, nutmeg powder, grated coconut, ghee, nuts, raisins, cardamom, cloves, and sugar. The sugar syrup, made by boiling sugar and water to a thick consistency, is a key final step that gives the sweet its characteristic texture and sweetness. As a regional dessert, laung lata reflects local culinary traditions and is a staple offering in many sweet shops across the state of Bihar.
Did You Know?
- Cloves are pressed over the fold of the dough to prevent it from opening during cooking.
- The filling includes khoya, sugar, and grated coconut, cooked with dried fruits and nutmeg.
More in Bangladeshi cuisine 1-24
Spotted an error? Know more?
Reader corrections go straight into our review queue. Suggest an edit · How this site is sourced