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
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