Lobongo Lotika / Clove puffed pastry

Updated: Nov 30, 2018

Our mom reminisces her childhood days and brings us this hidden gem!

A traditional Bangladeshi sweet, a delightful flaky pastry filled with coconut stuffing and then soaked in sugar syrup.

Ingredients

Dough

All purpose flour / ময়দা 1 cup

Salt to taste / স্বাদ অনুযায়ী লবণ

Ghee / ঘি 1.5 tbsp

Water / পানি 1/2 cup

Filling

Ghee / ঘি 1 tbsp

Cardamom / এলাচি 3 pcs

Grated coconut / grated নারকেল 1 cup

Sugar / চিনি 1/2 cup

Sugar Syrup

Water / পানি 1/3 cup

Sugar / চিনি 1 cup

Directions

In a large bowl, add 1 cup all purpose flour and salt to taste.
Add ghee and mix well till the flour takes the texture of wet sand.
Gradually add water in small amounts, approximately 1/2 cup. Knead well for couple minutes to form a stiff dough. Cover with wet towel and rest for 10-15 mins.
Heat 1 tbsp of ghee in a non stick frying pan, over medium flame.
Break open some cardamom pods and add to the pan, add grated coconut and sugar.
Stir and mix everything, add some water (approximately 1/4 cup) in small amounts to form a soft stuffing. Be sure the coconut mixture is not runny but a soft stuffing.
Remove and set aside to cool down.
After resting, knead dough again and divide into small equal portions.
Dust some flour onto the rolling surface and roll out into thin sheets.
Add the coconut stuffing in the center. Brush some water on the edges of the sheet, start by wrapping two sides folding inwards. Flip it over, brush little water on the edges, folding them inwards to form a bow. Close the bow with a clove.
Heat oil in a deep skillet, enough to deep fry them. You want to fry these over low-medium heat so they don't burn, until they get a light golden colour.
Remove onto paper towels and drain excess oil.
Make syrup by heat a saucepan over low heat, add 1 cup sugar and 1/3 cup of water.
Stir and mix until the sugar completely dissolves and the syrup thickens.
Remove from heat and let it cool down for a minute, keep stirring so the syrup doesnt get too thick.
Gently pour the syrup over puff pastries and allow the syrup to cool down before serving.