LOBONGO LOTIKA

Ingredients:

Maida - 2 cup

Water - less than 1/2 cup

Kheer - 200 g

Cloves -  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

Kheer Filling:

1. In a kadhai take kheer. On low heat stir into a tight dough (ABOUT 2 min) and remove from heat.

Preparing Lobongo Lotika:

1. Take maida in a bowl. To it add oil and mix well for 3-4 min.
2. 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.
3. Divide into about 20 balls. Using a rolling pin, flatten the balls into round thin pancakes
4. Put 1 tsp kheer filling onto the center
5. Fold the two sides so that they overlap 
6. Flip to the other side and fold the remaining open sides so that they partially overlap
7. Stick cloves to the edges as shown to seal the folds.

Cooking procedure:

1. Heat oil in kadai till medium hot.
2. Add the prepared lobongo lotika to oil and fry on slow heat.
3. Remove when brown and keep aside. Drain excess oil by keeping the fries on butter paper
4. In a separate pan mix sugar and water and heat. On high heat after about 2-3 minutes the syrup thickens and becomes sticky.
5. 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.