The Poetry of a Bengali Labangalatika

Maitreyi Paul shares her recipe for Labangalatika, an elegant Bengali sweet cased in shortcrust, stuffed with milk solids.

With roots in Kolkata, the Labangalatika is a hearty Bengali sweet that is a true beauty inside and out. Filled with khoya folded within shortcrust pastry, and drenched in sugar syrup, it is a textural delight. A crisp, buttery envelope sealed with a clove, gives way to rich, melt-in-the-mouth khoya, within.

Similar to the Maharashtrian karanji, Punjabi mawa gujiya and ghugdha, and even the Turkish baklava, this dessert has echoes the world over, and is beloved in every form.

Ingredients
1 l double cream milk
4-5 tbsp sugar
Cardamom powder, a pinch
2 cups all-purpose flour
1 tsp salt
3/4 cup ghee
Cooking oil, to deep fry
Cloves, to pin

For sugar syrup
1 cup sugar 
3/4 cup water

Method
In a wide-mouthed pot, bring the milk to a boil. Stir continuously to avoid it sticking to the bottom of the vessel. A wide-mouthed vessels allows for faster evaporation. 

Now add sugar to you taste, and continue stirring. Within 90 minutes, the milk will thicken to become khoya. Set aside.

Combine the all-purpose flour, one teaspoon salt and ghee; mix well to avoid lumps. The dough should hold if pressed in your palm. Add water a little at a time. The dough should not be too stiff or too soft. Once the dough is ready, cover with a wet towel and allow to rest for thirty minutes. 

Divide the dough into medium-sized balls and cover again. Dust the rolling stone with flour and roll out one ball at a time, thinner than your typical roti. Add the khoya filling inside (you can add in a pinch of cardamom powder into the khoya) and fold the corners over, then pin with a clove through the middle. You can use water to fold the patty to help it stick while deep frying.

Heat oil in a wok for deep frying. Once hot, turn the flame down low and add each patty in slowly. One batch takes 10-15 minutes to fry through. Remember not to fry them in high heat. For a great crisp exterior and soft insides, keep the flame on low.

Now for the sugar syrup: Boiled the sugar and water, add a pinch if cardamom powder in the syrup for aroma. Once all the enveloped are done frying, pour over the sugar syrup. Remember to add when warm, and not when hot.

Allow to rest for a few hours before consuming.