Lavang Latika with White Chocolate and Gulkand

Spring is Nigh

Looking to fancy up the very basic Indian dessert, then you need to try this Lavang Latika with white chocolate and gulkand, served with rabri mousse.

Finally it feels like we might get spring on time here in MN and I couldn’t be happier. Spring is my favorite season and to celebrate it, I have the most delicious sweet treat with such delicate floral flavors – Lavang Latika with White Chocolate and Gulkand. Call it Gujiya, Lavang Latika or sweet fried sweet dumpling, this treat is definitely a delicious celebratory dessert.

Lavang latika- sweet dumpling.

It’s festive time in India. So here’s wishing a very happy holi to all who celebrate it. Gujiya that is shaped like an empanada, is a very popular Indian sweet to enjoy around this festive time. Lavang latika is a form of gujiya with different name and shape, and enjoyed in the Eastern part of India, especially in West Bengal. Lavang or lobongo lotika or loung latika in Bengali language means clove. Hence there is a clove on top that ensures the folds are secured. Lavang latika is popular sweet during Diwali festival in Bengal region. However, I don’t come from a very traditional family, so I never grew up celebrating festivals too traditionally. Therefore, I enjoy all festive foods for all festivals. 

I didn’t grew up eating lavang latika either. Actually, I was introduced to this amazing festive treat in college. Since then I absolutely fell in love with this square shaped dumpling, square Gujiya.

Lavang latika filling

The filling is made with khoya which is milk solids, which you can get at any Indian store. You could also make it at home by cooking whole milk, until all the moisture evaporates and only solids are left. If you buy at the store, it might be too hard. To soften it, cook it with few teaspoons of milk.

There is also roasted semolina in the filling that adds a slight crunch and helps bind the filling. For the coconut, I added desiccated coconut, that I roasted for few seconds to release its oil and make it more fragrant

You’ll notice I added gulkand, it’s basically rose preserve. Made with special kind of rose petals and sugar. A lot of people make that at home, but I had trouble finding it. So I eventually bought it at a local middle eastern store. You could also order it online. It mainly consists of Rose Petals and Sugar. You could add few spices like fennel seeds etc.. to add flavor to your Gulkand.

To add more rose flavor, I added a little bit of rose water. This made it so floral, and delicate. Perfect spring floral flavors in the Lavang Latika with white chocolate and gulkand.

Sweetness overkill

To make it more creamy, rich and lush, I added melted white chocolate in half the filling and dark chocolate in other half. The chocolate added the sweetness and made made it extra delicious. Personally, I loved the white chocolate filling as I felt it had more delicate flavors. But my husband loved the complexity of the dark chocolate. So if you like robust flavors, try the dark chocolate. Normally I never eat white chocolate. But this is one dessert, that I not only loved, but I am totally addicted.

The citrus in the dough and the filling just brings out the refreshing notes that goes so well with the floral notes. To add to the flavors, I added cardamom powder and fennel powder. It cannot get any more flavorful than this. A very basic Indian dessert, that turned into a special delicate and flavorful dessert.

To make it extra special, I served it with rabri mousse. I normally have rabri in my freezer. Its very simple to make. Just boil milk, and keep cooking until most of the moisture evaporates. Mix this rabri with little whipped cream and add few drops of rose water, and you have the most delicious and special dipping sauce to go with your Lavang Latika/Gujiya. 

Basic to Fancy

It’s really a very basic dessert, turned into something fancy with delicate flavors. Whether you celebrate Holi or not, you really have to try this  Lavang Latika with white chocolate and gulkand. A simple casual day will turn into a special celebration. And as always, I would love to see your version, so do share with me on my Facebook page , or Instagram.  

If you looking for more Holi or spring celebratory recipes then do check out thandai recipe -my favorite and a must in my house. And if thandai is too basic for you then make Panna Cotta out of it. A very special and delicious dessert. Also check out these Hamantaschen Cookies, perfect for Purim and Holi. And make sure to make plenty, as these cookies are quite moreish. 

5 from 3 votes

Print

Lavang Latika/ Gujiya with White Chocolate and Gulkand (Rose Preserve)

Prep Time

30 mins

Cook Time

20 mins

 

Lavang Latika with white chocolate and gulkand has a blend of citrus, cardamom and fennel flavors in the dough. There's the perfect spring floral flavor from the gulkand (rose preserve). The white chocolate with khoya in the filling makes it creamy, and rich. Crisp on the outside, and creamy lush on the inside; these lavang latika with delicate flavors is perfect for holi, other festivals or even just for any day dessert treat.

Course: Dessert

Cuisine: Indian

Keyword: gujiya, lavang latika, festive dessert, Holi dessert, gulkand, Rose preserve

Servings: 20 -24 pieces

Author: Esha

Ingredients

For The Dough:

• 2 cups (240 grams/ 8.4 oz) all purpose flour
• 3 tbsp (40 grams) ghee
• 1/4 cup water, room temp
• 1/2 tsp cardamom powder
• 1/2 tsp fennel powder
• 1 tsp lemon zest

For the Filling:

• 4.2 oz (120 grams) khoya, crumbled
• 3 tbsp semolina
• 1/4 cup + 1 tbsp desiccated coconut
• 1 tsp cardamom powder
• zest of 2 lemons
• 1.4 oz (40 grams) white chocolate
• 4 tbsp gulkand (rose preserve)
• 1 tsp fennel powder
• 1/4 cup chopped nuts (pistachios and cashews)
• 1/8 tsp rose water

For Sugar Syrup:

• 1 cup sugar
• 1/2 cup water

Other Ingredients

• oil for frying
• cloves to put on top of the lavang latika
• water for sealing the edges of the dough

For Rabri Mousse (optional for serving)

• 2 tbsp rabri
• 1/4 cup whipping cream
• 1 tsp powdered sugar
• 1/4 tsp rose water

Instructions

For the Dough:

1. In a bowl, add the flour, cardamon powder, and fennel powder. Give it a dry whisk to mix it all up. Add lemon zest, and using your fingers, mix it all in.

2. Make a well in the center. Add the semi melted ghee and lightly mix it using your finger tips. It should get crumbly in texture just like bread crumbs.

3. Slowly add water little by little and start kneading gently. You don't want to knead too much, but just enough so it forms a stiff smooth dough. If its too dry, you can add more water, 1/2 tsp at a time. And if it starts to get too soft and wet, add little flour. The dough should be stiff and not too soft.

4. Cover the dough with damp tea towel, and set aside. If you making it a day before then cling wrap it and put in refrigerator.

For the Filling:

1. Crumble up the khoya. Heat the pan, and add the khoya in the pan over medium heat. If using frozen hard khoya then add 1 tbsp milk. This will help soften it up quickly and cook evenly. Cook for 3-5 minutes till its all creamy and , leave the sides. Set aside to cool.

2. Put another pan over medium heat, and roast semolina until light brown and fragrant. Once it starts to get fragrant, add desiccated coconut and roast for about a minute. Keep stirring as you don't want the coconut and semolina to turn deep brown. Set aside.

3. Meanwhile melt the chocolate either over double broiler or in microwave.

4. Mix the khoya with roasted semolina and coconut. Add the melted chocolate and rest of the ingredients. Mix well.

Assembly:

1. Heat sugar and water, and make the syrup to 2 thread consistency. Set aside.

2. Divide the dough into 20-24 equal size small balls. the balls should be smooth without cracks. Make sure the dough is at the room temperature. Cover these with damp tea towel.

3. Also, divide the filling into 20-24 portions.

4. Roll out each dough ball into very thin discs similar to puri or thin tortilla. The disc should be slightly translucent.

   

5. Put the the filling in the center of each round disc. Moisten the edges of the disc with water. Bring opposite ends to overlap in the center. Press it slightly, to ensure its sealed.

   

6. Now bring the other two opposite flaps to the overlap in the center. press 1-2 cloves in the center to secure the folds.

   

7. Heat oil in a heavy bottom pan. You don't want the oil to be too hot. Fry lavang latika on a low temperature to ensure it's cooked from the center. If the oil is too hot, turn off the heat. Once bubbles subside, you can turn the heat back on. Continue to fry till golden brown all the way. Frying these require patience and may take up to take 5-10 minutes to fry.

   

8. Dip them in sugar syrup for few seconds and remove.

9. Serve as is or with rabri mousse.

   

For Rabri Mousse:

1. Whip the cream and sugar to soft peaks.

2. Add rose water, and rabri. Whisk to ensure there are no lumps of rabri and it has creamy consistency.

   

Recipe Notes

For gujiyas, simply shape like empanadas. Once the dough is rolled to very thin discs, wet the edges. Put filling on one side of the circle. Fold over the other half and seal the edges. Then deep fry.