 | petukbong Nov 1 | Hello readers The first thing that attracts me to this dessert is the beautiful name. Labongo means clove. This dish is a deep fried parcel made of pastry with a filling of khoya kheer and dessicated coconut, dipped in syrup. The dish gets its name from the unique way of sealing the parcels with cloves. So let's get started  Labongo Latika Things you will need - Flour : 300gms
- Ghee or clarified butter: 30 gms
- Khoya kheer or milk solids : 200 gms
- Dessicated coconut: 100 gm
- Powdered sugar: 75 gm
- Sugar : 200 gm
- Cloves : 8-10
- Green Cardamom: 6-8
- Oil for deep frying
- Salt
How I made it, - Take flour and in a large bowl , pour in the ghee. Rub the flour gently with hand till it resembles wet sand
- Add salt
- Add in 100 mL of water and knead well to form a soft dough. Keep it covered for 30 mins
- Mix khoya , dessicated coconut, powdered sugar, crushed cardamom 2-3 and cloves 2-3 together to make the filling.
- Heat , 200 gm's of sugar with 100 mL of water to make a syrup , and add 2 whole cardamom and clove
- Make small parcels of dough with a tbsp full filling. And seal them with cloves. The recipe will make 18-20
- Deep fry them in hot oil till medium brown and transfer directly to the syrup ( kept on lowest heat ) and cover.
- Serve after 2-3 hours .
Do try this recipe out . With love Petuk bong | | | |  | You can also reply to this email to leave a comment. | | | | |
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