Lobongo Lotika, a traditional Bengali dessert, made of flour, filled with mouth watering khoya mixture and soaked in sugar syrup.
A clove is inserted on top of the sweet.
Flour – 200 grams
Baking Powder – 2 pinches
Ghee – 45 grams
200 Gms (2 cups) khoya
1 tsp saunf (fennalseed)
½ cup warm water
1- ½ tbsp ghee/oil
For Sugar Syrup:
2 cups sugar
4 cups water
4-5 green cardamom powder
Preparing Lobongo Lotika:
Lightly saute the mawa and nutmeg powder in a heavy bottomed pan for 5 minutes. Keep aside to cool.
Mix flour, baking powder, and ghee. Add enough warm water. Bind into a soft dough. Divide the dough into 6 portions.
Take a rolling board and roll out one ball into round thin pancakes.Put 1 tsp of the khoya kheer / mawa filling onto the center of the rolled out pancake.
Fold the two sides so that they overlap and form a rectangular shaped pancake. Insert a clove in the center to hold shape.
Heat oil in a kadai and deep fry the lobongo lotika upside down till light brown.
To make the hot sugar syrup, take a deep pan, mix the 2 cups of sugar to 1 cup of water. Bring to a boil. Add 4-5 crushed cardamom powder. Boil the syrup and then simmer to reduce the water by half
Dip the fried lobongo latika in the sugar syrup. Serve cold.