Lobongo Lotika by Sarbani Mukherjee

This traditional Bengali dessert is generally made during festivals and can be stored for some time. They are sweet parcels of a sort that are stuffed with a delicious filling of either sweetened coconut or semolina and are sealed with the signature ingredient- a clove.

This recipe was shared with me by Sarbani Mukherjee, Director – Assorted Motion Pictures Pvt Ltd; Partner – Karmic Media as Media Consultant.

 

Ingredients:

• Suji

• Khoya Kheer

• Cashewnuts (grinded into powder)

• Cardamom powder

• Flour (maida): kneaded into a dough with a little bit of oil/ghee

• Sugar

• clove

• Ghee

Preparation

• Take equal portions of suji, khoya and sugar (around 4 tbsp each)
• Heat ghee in a kadhai
• Add the suji and khoya and stir continuously so that it doesn’t burn
• Now add the cashew powder and keep stirring till the suji softens a bit
• Add sugar into the mix and continue to cook until the mixture is well blended
• Take the mixture away from heat and let it cool
• Make sugar syrup using water and sugar to a one thread consistency.
• Make identical portions of the maida dough
• Put the khoya mixture in the rolled out dough
• Fold the khoya filled dough into rectangular shape and fix it in the middle with the help of a clove
• Heat the ghee to fry the lobongo lotikas till they become golden in colour
• Dip the fried lobongo lotikas in the sugar syrup for a few minutes.
• Drain them and serve either hot or cold, as you wish