In a large bowl add flour, baking powder, sugar, saffron water, ghee and salt. Mix well to form a crumbly mixture.

Add warm water little by little and knead to make a soft and smooth dough. Cover and rest for 20-30 minutes.

Divide the dough into 10 portions and set aside.

In a pan, crush khoya and add sugar, nutmeg powder and warm water. Heat the pan over medium heat and keep stirring continuously for about 6-7 minutes or till the mixture thickens.

Remove from heat. Add the raisins and mix well. Set aside to cool. Divide into 10 portions.

Add sugar, water and rose essence in a sauce pan and heat it. Bring to boil and let it boil till it reaches two string consistency.

Take one portion of the dough and flatten it. Sprinkle some flour and roll into a 4” diameter circle. Take a portion of the filling and place at the center of the circle. Fold from two opposite sides.

With your wet fingertips, fold from the remaining opposite ends to make a pocket. Wrap the edges with little water and insert a clove to seal the pocket, so that the pocket won’t open easily.

Heat oil in a wok and fry labongo latika on medium-low flame till both sides turn into golden brown. Remove them from the oil and dip in thick sugar syrup for 2-3 minutes. Remove from syrup and transfer to a plate.