Lobongo Lotika

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

Method Kheer Filling:

·        In a kadhai take kheer. On low heat stir into a tight dough  and remove from heat. 

Method Lobongo Lotika:

·        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 (left panel). 

·        Fold the two sides so that they overlap (figures 2 and 3). 

·        Flip to the other side and fold the remaining open sides so that they partially overlap 
Stick cloves to the edges as shown to 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 nimki/crackers and stir constantly on low heat so that all crackers are coated. 

·        Turn off heat after 15-30 secs.