Ingredients:
Maida - 2 cup
Water - 1/2 cup
Kheer - 200 g
Cloves - 20 intact (or as many as the number of lobongo lotikas)
Oil - 1/4 cup (for dough)
Oil - 1/4 cup (for dough)
Oil - 1 cup (for frying)
For Syrup:
Sugar - 2 cup
For Syrup:
Sugar - 2 cup
Water - 1/2 cup
Steps:
Take maida in a bowl. To it add oil and mix well for 3-4 min.
Then add water to make it into a tight dough. Knead well for 5 min. Make sure the dough is not loose. Keep aside covered for 15 minutes.
Divide into about 20 balls. Using a rolling pin, flatten the balls into round thin pancakes of about 4 to 4 and 1/2 inch diameter.
Put 1 tsp kheer filling onto the center
Fold the two sides so that they overlap
Steps:
Take maida in a bowl. To it add oil and mix well for 3-4 min.
Then add water to make it into a tight dough. Knead well for 5 min. Make sure the dough is not loose. Keep aside covered for 15 minutes.
Divide into about 20 balls. Using a rolling pin, flatten the balls into round thin pancakes of about 4 to 4 and 1/2 inch diameter.
Put 1 tsp kheer filling onto the center
Fold the two sides so that they overlap
Flip to the other side and fold the remaining open sides so that they partially overlap
Stick cloves to the edges seal the folds.
Heat oil in kadai till medium hot.
Add the prepared lobongo lotika to oil and fry on slow heat.
Remove when brown and keep aside. Drain excess oil by keeping the fries on a paper towel.
In a separate pan mix sugar and water and heat. On high heat after about 2-3 minutes the syrup thickens and becomes sticky.
When white bubbles start to show from bottom immediately add the fried lobongo lotika and stir constantly on low heat so that all are coated. Turn off heat after 15-30 secs.
