Crumble the khoya into the ghee. Mix well, stirring constantly.
Once the khoya has a fudge-like consistency, add the desiccated coconut. Mix well and cook till the mixture is a bit crumbly.
Pour in the sugar and cook till it dissolves, stirring constantly to avoid the mixture from getting burnt.
Add the cardamom powder. Mix well. Remove and set aside to cool.
Sieve the flour and cooking soda. Add ghee to the flour and mix till you get a crumbly texture. You should be able to form lumps with the dry mix.
Add water by the tablespoon and knead for tough dough. Cover with cloth and rest for 10 minutes. Divide the dough equally into 12 balls.
Mix the water and sugar in a small pan and bring to a boil.
Simmer until the sugar dissolves completely and forms a sticky syrup.
Make this syrup while you are frying the pastry (or after) to prevent it from solidifying.
Roll a ball into a small chapati.
Fold two opposite sides to overlap, making an open ended cylinder.
Flip this parcel. Now bring the two ends to overlap. You can use water/ghee/oil to seal the ends if needed.
Push a clove into the centre of the parcel as seen in the picture. Repeat for remaining dough balls.
Heat enough oil in a deep frying pan. Once the oil starts to smoke, bring the flame to low.
Deep fry the parcels in this oil till they are crisp and golden brown.
Remove and drain on a paper towel.
Dunk these fried parcels into the sugar syrup for a few minutes and mix well, coating each parcel in the syrup.
Remove on a baking sheet and let it cool.
The labanga latika is ready to be served warm or cold.