Call it Labangi or Labanga Lata .The clove at the center is the added beauty. Clove is called Labanga in Odia. Hence the name is Labangi.Sharing Crispy Labanga Lata Recipe which is so perfect for this Festive Season.
Crispy Labanga Lata Recipe
These are stuffed with Coconut Jaggery filling. Coated with the right amount of Sugar syrup , these are one of my favourites.
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You may love this Saptapuri Recipe.
The best thing that works for me is Cooking for my family .
I’m cooking with my Mom ,
learning & unlearning many things.Making memories to Cherish Forever .
Check this Video to learn how to fold the Perfect Labangi from my Mom.
Odia Labangi Recipe
Labangi used to be a regular affair at home during school days. You can not miss them in any Odia wedding .
you can replace the Coconut filling with Khova. In that case you can store them for 2-3 days.
But I prefer eating them the same day if any Dessert is prepared with sugar syrup.
Many add spice mix to sugar syrup. Clove, Cinnamon , cardamom goes into that. You may try .
I have used Maida ( all purpose flour ) making the dough. You can include whole wheat flour taking in 50:50 ratio. But the taste will be different for sure.
I have used extra virgin Cold Processed Coconut oil from Happy Grove co. I have been using this Oil for last 3 years.
It adds more flavours making Crispy Labanga Lata .
Cold processed oil has more vitamins, minerals compared to Cold Pressed oil. As there is no heat involved preparing Oil in Cold processed method.
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Check this Savoury Snack Nimki Recipe
Check this Odia style fried Kakara Pitha
|Prep Time||30 Minutes|
|Cook Time||40 Minutes|
- 3 cup all purpose flour
- 3 tbsp clarified butter
- 1.5 cup grated coconut
- 1/2 cup jaggery
- 1 tsp green-cardamom powder
- 1 cup jaggery
- Cold processed coconut oil To fry
- 1/4 tsp salt
- Add salt and Ghee (clarified Butter) to flour and mix with finger tips to get a crumb like texture.
- Add water little by little and knead a dough. Let it rest for 15-30 minutes.
- Cook grated coconut, jaggery in a pan at low to medium flame. Once the jaggery melts completely, add Green cardamom powder to it. Cook for a minute and let it cool at room temperature. Your filling is ready.
- Divide the dough into 12-15 equal sized balls. Roll each ball into thin circle.
- Place a spoonful of coconut filling at the center and fold it.
- Use water to seal the edge. Press a clove at the end.
- Heat oil and start frying at low temperature. It will take 5-8 minutes to fry 5-6 Labangis in one go. Fry both sides.
- Prepare sugar syrup adding 1 cup of sugar to 1 + 1/3 cup of water. Cook at low to medium flame till you get one string consistency. Let it cool . The syrup should be warm when you add fried Labangis.
- Coat fried Labangis with sugar syrup well.I soaked them for a minute. You can do it more if you need more sweetness.
- Cool them at room temperature and enjoy.
You can use any refined oil to fry Labangi.