Lobongo lotika is an extremely tasty bengali sweet dish, which is a parcel of white flour(maida) with a khoya filling inside, sealed with a clove(lobongo) and then coated with a sugar syprup and hence the name lobongo lotika.
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Ingredients
White flour (maida): 250 gms
Sugar: 250 gms
Cloves: 25gms( depending on how many lobongo lotika we are making)
Khoya kheer: 250gms
Milk: 1/2 litre
Grated coconut: 1 cup
Refined oil
For the Filling
Coconut Filling
Take a non stick frying pan and warm it, then add the grated coconut to the pan. Keep stirring it and keep adding sugar bit by bit until it becomes sticky. Keep it aside to cool.
Khowa Filling
Boil the milk, add the required amount of sugar to it and add the khowa to it. Let the milk boil and keep stirring until it dries completely.
Make a mixed filling of the coconut and the khowa.
How to Prepare the Dough?
The maida should be taken in a vessel and a pinch of baking powder should be added to it and then add a small amount of refined oil to it. Then water should be added in requisite amount to knead a smooth dough. Keep the dough covered for 15 minutes. Make small equal sized balls from the dough.
How to Prepare the Sugar Syrup?
Take a vessel and add 1/2 litre water in it. Add the sugar to it and keep boiling until a very thick consistency sugar syrup is prepared. The consistency should be so thick that it should immediately crystallize on adding it from above on the lobongo lotikas.
How to Prepare the Lobongo Lotika?
Take the ball and roll it out just like we do to make pooris. Add the khoya mix in between and then seal the ends from the sides in the form of a rectangular wrap. Then seal the remaining two ends on the reverse side in the form of a square wrap. Seal the centre with a clove. Once the lobongo lotika are made , deep fry them in refined oil in medium flame , until they are golden brown in colour.
Add the sugar syrup on the lobongo lotika from above so that it crystallizes on it. Make sure that both the sides get evenly coated. Serve at room temperature.
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Ingredients
White flour (maida): 250 gms
Sugar: 250 gms
Cloves: 25gms( depending on how many lobongo lotika we are making)
Khoya kheer: 250gms
Milk: 1/2 litre
Grated coconut: 1 cup
Refined oil
For the Filling
Coconut Filling
Take a non stick frying pan and warm it, then add the grated coconut to the pan. Keep stirring it and keep adding sugar bit by bit until it becomes sticky. Keep it aside to cool.
Khowa Filling
Boil the milk, add the required amount of sugar to it and add the khowa to it. Let the milk boil and keep stirring until it dries completely.
Make a mixed filling of the coconut and the khowa.
How to Prepare the Dough?
The maida should be taken in a vessel and a pinch of baking powder should be added to it and then add a small amount of refined oil to it. Then water should be added in requisite amount to knead a smooth dough. Keep the dough covered for 15 minutes. Make small equal sized balls from the dough.
How to Prepare the Sugar Syrup?
Take a vessel and add 1/2 litre water in it. Add the sugar to it and keep boiling until a very thick consistency sugar syrup is prepared. The consistency should be so thick that it should immediately crystallize on adding it from above on the lobongo lotikas.
How to Prepare the Lobongo Lotika?
Take the ball and roll it out just like we do to make pooris. Add the khoya mix in between and then seal the ends from the sides in the form of a rectangular wrap. Then seal the remaining two ends on the reverse side in the form of a square wrap. Seal the centre with a clove. Once the lobongo lotika are made , deep fry them in refined oil in medium flame , until they are golden brown in colour.
Add the sugar syrup on the lobongo lotika from above so that it crystallizes on it. Make sure that both the sides get evenly coated. Serve at room temperature.
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