Labanga Lata Recipe

Cooking Directions

• STEP 1.In a bowl, mix rice flour, salt, and water to make a smooth dough.
• STEP 2.In another bowl, combine grated coconut and jaggery to make the filling.
• STEP 3.Take a small portion of the dough and flatten it into a disc shape.
• STEP 4.Place a spoonful of the coconut-jaggery filling in the center of the disc.
• STEP 5.Fold the edges of the disc to seal the filling and shape it into a lata (clove) shape.
• STEP 6.Heat oil in a deep pan and deep-fry the labanga lata until golden brown.
• STEP 7.Remove from the oil and drain excess oil on a paper towel.
• STEP 8.Labanga lata is ready to be served. Enjoy it as a dessert or snack.

Cooking Tips

• Make sure the dough is not too soft or too hard. It should be pliable.
• Ensure that the edges of the lata are sealed properly to prevent the filling from leaking out during frying.
• You can add a pinch of cardamom powder to the coconut-jaggery filling for extra flavor.
• Serve labanga lata warm for the best taste and texture.

Storage and Serving

• Labanga lata can be stored in an airtight container at room temperature for up to 2-3 days.
• Reheat the lata in a microwave or oven before serving if you prefer it warm.
• Serve labanga lata as a dessert after meals or as a sweet snack with tea or coffee.