Lobongo lotika
Lobongo lotika, from above
VegWest Bengal

Lobongo lotika

Flaky pastry parcels pinned shut with a clove, filled with khoa and coconut, then syrup glazed.

75 minTime
6 gProtein each
mildSpice
The clove that holds it together1 chapter · 1 min read

Make it your way

Grandma's wayClove pinned pastry, khoa filling, syrup glaze.
The original
506kcalsame
6 gproteinsame
2 gfibresame
75minutessame

Classic lobongo lotika.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Maida (all-purpose flour, plain flour)1⅔ cups
Ghee2 tbsp for the dough, the rest absorbed in frying
Water⅓ cup for dough, 3/4 cup for syrup
Khoa½ cup, grated
Fresh grated coconut½ cup
Sugar30 g for filling, 200 g for syrup
Whole spices12 cloves
Cardamom¼ tsp

Method

4 steps
  1. 1Rub ghee into maida until it holds when pressed, then knead with water into a firm dough. Rest 20 minutes.
  2. 2Cook khoa, coconut, 30 g sugar and cardamom until thick. Cool.
  3. 3Roll small rounds, place filling, fold into a square parcel and pin the flap with a clove.
  4. 4Fry on low heat until golden and crisp. Dip in a one string syrup and drain.
Serve it like this

Arrange on a plate clove side up, two per person, and remind everyone to pull the clove out first.

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Make it a meal

What goes with Lobongo lotika: a bread or rice, a side, something to drink and something sweet.

A little snack Nimki50 min
A little snack Beguni25 min
To drink Masala chai10 min
To drink Lebu cha6 min
Something sweet Rasgulla60 min
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