Lobongo Lotika is a traditional Bengali Sweet. Lobongo is Clove in English and Long in Hindi , this sweet named as clove is used to seal the envelop wrap around the filling . This dish made in two part. First part is make the mouth washing coconut stuffing and second part is make the body or wrapper of stuffing . Then stuffing is insert inside the wrapper and fold it like envelop and the envelop will enclose with cloves (1 to 4) are pressed over it . After that deep fry the stuffed envelop and soaked into the sugar syrup.  That is why this sweet called ” Lobongo Lotika” in Bengali . The important feature is how the pastry is well folded and sealed with a clove.

See the Recipe below the Video ↓↓↓

Preparation Time: 1 hour Cooking Time: 1 hour  15 mins

Ingredients:

Outer Covering (Envelope) :-

  • All Purpose Flour (Maida) – 1 Cup
  • Pinch of salt
  • Pinch of baking powder
  • Cloves – 20 intact (or as many as the number of lobongo lotikas)
  •  Oil/Ghee – 2 tbsp

For Stuffing :-

  •  Grated Coconut- 1 cup
  • Sugar -1 Cups
  • Crashed Green Cardamom  (chhoti elaichi) – 4 to 5
  • and other dry fruits if you want *

For sugar syrup:-

  •  Sugar – 1.5 Cups
  • Water – 1 Cup
  • Crashed Green cardamom (chhoti elaichi) – 4-5

Method:

Make the Dough :-

  • Take maida in a bowl. To it add oil, salt, backing powder and mix well for 3-4 min.
  • Then gradually add water and knead the flour into a dough.
  • The dough will be a little stiff unlike the dough for luchi or poori. Make a smooth ball of dough. Cover with a damp cloth and let it rest for 30 minutes .

Make the Stuffing :-

  • Heat a pan. Fry the grated coconut with sugar and mix it well and keep it in medium heat. Stir occasionally.
  • Make the mix dry and separated, then take off from heat and set aside.

Make the Sugar Syrup :-

  •  Take a pan, pour sugar and water into a bowl and cook on low heat.
  • Add crashed cardamom and mix them all together and stir till the sugar dissolves.
  • Now put the pan on medium heat. The syrup till it starts thickening.
  • Two string consistency is good for this kind of sweet.

Preparing lobongo lotika:-

  •  Divide the dough into 10-12 equal round balls.
  • Roll the dough like very small pooris, place 2 tsp stuffing in the center.
  • Fold the opposite ends to look similar like rectangles and then fold the remaining two ends to make a square wrap.
  • Seal the center by inserting one clove and prepare the rest of the squares.
  • Make rest of the Lobongo Lotikas just like this one. All the  Lobongo Lotikas will look like a small flower.
  • Heat enough oil for deep frying in a Kadhai.
  • The oil should not be smokey.
  • Add  3-4 lobongo lotikas and fry on low heat.
  • Fry them on low heat to make them crispy.
  • Flip frequently so that they turn brown evenly on both sides.
  • Remove from pan once they turn light golden and dip them in sugar syrup.
  • In this way make the rest of the Lobongo Lotika.
  • After 10 minutes of adding the Lobongo Lotika to syrup, remove them and keep aside.
  • Let Lobongo Lotikas to be cool.
  •  Serve at room temperature.

 

 

 

 

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