Halwai Style Crispy Laung Lata Recipe | How to Make Traditional Launglata at Home

Learn how to make authentic, halwai-style Laung Lata (Lavang Latika) right at home! Crispy on the outside, loaded with rich mawa (khoya) and dry fruit filling on the inside, and dipped in fragrant sugar syrup—this traditional sweet is a festive favorite across Bihar, UP, and Bengal. Follow this step-by-step recipe to get the folding technique right, ensure the cloves stay intact while frying, and achieve that perfect melt-in-mouth texture without getting soggy. Ingredients: For the Dough: 1.5 cups All-purpose flour (Maida) 3 tbsp Ghee / Oil (Moyen) Water (as required to knead a firm dough) For the Stuffing: 1 cup Mawa / Khoya (crumbled) 2 tbsp Chopped nuts (almonds, cashews, pistachios) 1/2 tsp Cardamom powder 2 tbsp Powdered sugar (optional, adjusted to taste) For the Sugar Syrup (Chashni): 1.5 cups Sugar 1 cup Water 3–4 Green cardamom pods A few strands of Saffron (Kesar) For Assembling & Frying: Whole cloves (Laung) Oil or Ghee for deep frying Hashtags: #LaungLata #LaunglataRecipe #LavangLatika #IndianSweets #MithaiRecipe #FestiveSweets #TraditionalSweets