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Ingredients:
Maida - 2 cup
Water - less than 1/2 cup
Kheer - 200 g
Cloves - 20 intact (or as many as the number of lobongo
lotikas)
White Oil - 1/4 cup (for dough)
Oil - 1 cup (for frying)
For Syrup:
Sugar - 2 cup
Water - 1/2 cup
Preparing the Kheer Filling:
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In a kadhai take kheer. On low heat
stir into a tight dough (Approximate time = 2 min) and remove from heat.
Preparing Lobongo Lotika:
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Take maida in a bowl. To it add oil and mix well for
3-4 min.
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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.
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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.
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Put 1 tsp kheer filling onto the center (left panel).
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Fold the two sides so that they overlap (figures 2
and 3).
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Flip to the other side and fold the remaining open
sides so that they partially overlap (as shown).
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Stick cloves to the edges as shown to seal the folds.
Cooking procedure:
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Heat oil in kadai till medium hot.
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Add the prepared lobongo lotika to oil and fry on
slow heat.
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Remove when brown and keep aside.
Drain excess oil by keeping the fries on a paper towel.
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In a separate pan mix sugar and water and heat. On
high heat after about 2-3 minutes the syrup thickens and becomes sticky.
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When white bubbles start to show from bottom
immediately add the fried nimki/crackers and stir constantly on low heat
so that all crackers are coated. Turn off heat after 15-30 secs.
Serving Suggestions:
A very delicious bijoya mishti.
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