Lobongo Lotika (Sweet Fried Pastry) – Durga Puja Special

Prepare the dough

1. 1

   combine the flour, ghee, salt and enough water to form a firm but pliable dough; knead well and let rest for 30 minutes.

2. 2

   Make the filling (kheer): simmer the milk, condensed milk, milk powder and khoya together, stirring constantly until the mixture thickens enough to hold its shape; stir in a pinch of nutmeg, then transfer to a bowl and chill completely.

3. 3

   Prepare the sugar syrup: combine water, sugar, lime juice, cardamom powder and green cardamom pods in a saucepan; boil over medium heat, stirring occasionally, until a sticky syrup forms.

Assemble the pastries

4. 4

   divide the rested dough into small portions, roll each into a thin disc, place a spoonful of the chilled kheer in the centre, fold the disc to form a pocket and seal by inserting a whole clove through the middle.

5. 5

   Deep‑fry the sealed pockets: heat oil in a deep‑fryer or heavy‑bottomed pan to low‑medium temperature (about 150‑325°F / 300‑320°F); fry the pastries until golden brown, approximately 20 minutes, turning occasionally for even colour.

6. 6

   Soak the fried pastries: transfer the hot pastries to the prepared sugar syrup and let them soak for 5–10 minutes before serving.