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Before you jump to Lobongo Lotika Pitha recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Spend less Money In The Kitchen.

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From the above it really should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Green living is definitely something we can all do, without difficulty. A lot of it is merely using common sense.

We hope you got insight from reading it, now let’s go back to lobongo lotika pitha recipe. You can cook lobongo lotika pitha using 16 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to cook Lobongo Lotika Pitha:

1. Get For Dough:
2. Prepare 2 cups maida (all purpose flour)
3. Get 3 tbsp ghee
4. Get 1/2 tsp salt
5. Prepare As needed water at room temperature
6. Use For Stuffing:
7. Use 1 cup grated coconut
8. You need 1/2 cup date palm jaggery (nolun gur/patali gur)
9. Provide 1/2 tsp cardamom powder
10. Use 1 tbsp ghee
11. Prepare For Syrup:
12. You need 3/4 cup sugar
13. Prepare 1/2 cup water
14. Prepare Other Ingredients:
15. Provide 1 handful lobongo (cloves)
16. You need As needed refined oil for deep frying

Steps to make Lobongo Lotika Pitha:

1. Mix all the ingredients as mentioned in 'For The Dough' section together and knead a smooth dough – neither too tight nor too soft. Cover with a damp cloth and let it rest for some time.
2. Meanwhile, heat a pan and add all the ingredients mentioned in 'For Stuffing' section (except ghee). On a low flame, stir until the ingredients mix properly and the coconut is little fried.
3. Now, add ghee and stir for 1 minute. The stuffing should be sticky such that if you compress it should bind together. Once done, remove it from the flame and keep aside.
4. Cut medium sized balls from the dough. Roll them to make thin roti/chapati.
5. Place coconut-jaggery mixture in the center of the roti and rub little water at the edges. The water will act as glue and support your wrap to bind properly.
6. Fold any two sides of the roti keeping the stuffing in the center. Press the edges with your finger.
7. Now, turn it and fold the other two edges to give the wrap the shape of a square patisserie. Refer to the picture below.
8. Now, pierce the middle of the patisserie with a clove. The clove should be pierced in such a way that it holds all the edges of the patisserie together.
9. One by one, make the entire batch ready. Lobongo (clove) enhances the beauty of this pitha and your Lobongo Lotika Pitha batch is ready to go to the oil.
10. Heat sufficient oil in a wok and deep fry all the pithas until they are golden brown in colour. Remove and keep aside. Let them come down to room temperature.
11. Meanwhile, mix the ingredients mentioned For Syrup section and put it on flame. Stir until the sugar melts properly and the syrup gets a semi-thick consistency.
12. Once the syrup is ready, drop the pithas one by one to the syrup and take out immediately. Remember, the syrup is thick here and you don’t need to keep the pithas dipped in the syrup for long.
13. Take out all of them and keep on a serving tray. Your Lobongo Lotika Pitha is ready to be served now.

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