Lobongo Lotika | Bengali Sweet Bhaja Patishapta Recipe

Lobongo Lotika recipe

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Lobongo Lotika, also known as Laung Latika is a classic Bengali sweetmeat where a pastry dough envelops a stuffing made of milk solid known as kheer. The folds are sealed using a lobongo or a clove before they are deep-fried and dunked in thick sugar syrup. This Bengali sweet recipe of lobongo lotika gives you the perfect crunchy texture on the outside with a juicy and rich centre.

In this recipe post, you will find step-by-step process details on how to make classic Bengali sweets recipe of Lobongo Lotika, effortlessly at home. I have tried to enunciate all the necessary details to make them perfectly by adding step-by-step images along with recipe details.

lobongo latika bengali sweets recipe

What is a Lobongo Lotika?

Lobongo latika is also referred to as ‘bhaja patishapta with khoya‘ as, like patishapta, it has a juicy filling of reduced milk enveloped by a pastry dough and then it is deep-fried. On the other hand, the patishapta recipe calls for a runny batter, often made using all-purpose flour and rice flour, fried like a crepe on a skillet and then used to hold the stuffing.

Traditionally, the lobongo lotika recipe involves an elaborate process for making the stuffing of kheer. It is not complex but requires hours of stirring the boiling milk to reduce it into a thick paste. During this process, the moisture evaporates from the milk and leaves behind the solid component of the milk which contains fat, protein, etc. It is very rich in terms of its taste and has a grainy texture. Here in this recipe, I have used khowa for greater ease and readiness. You can also make homemade instant khowa using basic ingredients. I have given that recipe below as well.

This lobongo lotika stuffing is enveloped into a crispy shell of pastry dough. To make the dough, flour is mixed with fat, either ghee or oil and then carefully kneaded to get a tight dough. It is then divided into equal portions which are rolled into thin circular discs of 1/8th of an inch thickness.

After stuffing the filling and wrapping the dough, it is then sealed using a clove which is pushed right at the centre to hold all the folds together. During frying this clove releases its essential oils and aroma into the sweet and makes it even more flavourful. Many people chew the clove in the end, however, it is fine to discard it as well. Its a matter of personal choice here.

Let’s see the step-by-step details on how to make lobongo lotika or laung latika at home.

How to make Lobongo Lotika – Ingredients list

  • Khowa – (instant homemade khoya recipe below)
  • Jaggery powder – alternate would be brown sugar or granulated sugar
  • Black Cardamom
  • Cloves
  • All-purpose Flour
  • Ghee – alternate would be butter or normal unflavoured oil like sunflower oil, canola oil, etc
  • Oil to deep fry
  • Sugar & Water to make sugar syrup

I made this small batch of Lobongo Lotika for the Indian festival of Holi, but it didn’t last me even a day. It was all gone! So, if you want to make a bigger batch, just double or triple the quantity of ingredients. You will all the details below in the recipe card.

Let’s see how to make these perfectly simple & easy Lobongo Lotika – Step-by-step recipe for making this Bengali Sweets recipe

  • Crumble the khowa and add grated jaggery and crushed powder of Black Cardamom seeds. Be very mindful of the amount of the spice here because it can get overpowering. Transfer this to a heavy bottom non-stick pan and cook it on very low heat. Let the milk solids and jaggery melt.
  • As it becomes smooth, turn off the heat. Using a teaspoon, you can divide it into equal 8 portions. Allow it to cool down.
  • Combine the all-purpose flour, ghee/oil, a pinch of salt and water to knead a tight dough. Divide it into 8 equal portions. Take one of them and roll it into a circular disc of 1/8th of an inch thickness. The diameter should be somewhere around 3.5 inches. Place one portion of filling right at the centre and fold it as shown here.
  • Turn it over and give another fold before pushing a clove right at the centre to fasten all the folds together.
  • Drop them in warm oil and allow them to fry till they turn golden. The oil should not be hot, and not absolutely cold either. We want to fry them in a gently warm oil so that each layer of the dough gets cooked evenly. If the oil is too hot, you will see the outer crust turning golden quickly whereas the inner layers would remain uncooked.
  • Once they are fried into golden, take them out of the oil and drop them into the warm sugar syrup. Allow them to dip for a couple of seconds before taking them out and placing them on a wire rack. As it cools down, the sugar syrup crystallizes and makes the exterior crunchy. Serve when they have cooled down completely.

How to make Instant Homemade Khowa using Milk Powder at home?

Ingredients for instant khowa
  • 1 cup Milk Powder
  • ½ cup Fresh Cream Full Fat
  • ¼ cup Milk Full Fat
  • 2 tbsp Ghee or Clarified Butter
Recipe Instructions to make instant khowa
  • Take a non-stick heavy bottom pan and keep it on medium-low flame.
  • Add the ghee, milk and fresh cream. Stir
  • Add the sugar and mix.
  • Now, add the milk powder and whisk so that it doesn’t form lumps. If it does, just try to mash them with the back of your spoon.
  • Keep stirring for the next 10-15 minutes while mashing the lumps (if any) with the back of your spatula/spoon. Soon you will see that it is has reduced in the quantity.
  • Keep stirring till it leaves the sides of the pan and makes a smooth dough ball.
  • Turn off the heat and take it out on a plate.
  • Allow it to cool down.

Make-ahead or Freezing Option

If you are planning to make a big batch of this Bengali sweet, Lobongo Lotika, you can prep it ahead. You can prepare the stuffing ahead and refrigerate it. You can also fold the lobongo lotikas and place them on a baking tray and sealing it with a clingfilm wrap before freezing. Then before frying, simply thaw them to bring to the normal room temperature and deep fry.

These lobongo lotikas have a fairly good shelf life (unless you have huge fans of it at home like I do!) They remain crispy and fresh for as long as a week in an airtight container kept at a cool and dry place.

List of popular Bengali Sweets Recipes for you to try!

Here’s a quick list of some of the most popular Indian sweets recipes from my blog

Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.

Lobongo Lotika | Bengali Sweet Bhaja Patishapta Recipe
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 

Lobongo Lotika, also known as Laung Latika is a classic Bengali sweetmeat where a pastry dough envelops a stuffing made of milk solid known as kheer. The folds are sealed using a lobongo or a clove before they are deep-fried and dunked in thick sugar syrup. This Bengali sweet recipe of lobongo lotika gives you the perfect crunchy texture on the outside with a juicy and rich centre.

Course: Dessert
Cuisine: Bengali
Keyword: Bengali Sweets Recipes, Lobongo Lotika Recipe, Powdered Milk Recipes
Servings: 8 pieces
Author: Priyanka
Ingredients
  • 100 gms Khowa or Khoya
  • 2 tbsp Jaggery powder alternate would be brown sugar or granulated sugar
  • 1 Black Cardamom
  • 8 Cloves
  • 1 cup All-purpose Flour
  • 3 tbsp Ghee alternate would be butter or normal unflavoured oil like sunflower oil, canola oil, etc
  • Oil to deep fry
  • 1 cup Sugar for thick sugar syrup
  • cup Water
Instructions
  1. Crumble the khowa and add grated jaggery and crushed powder of Black Cardamom seeds. Be very mindful of the amount of the spice here because it can get overpowering. Transfer this to a heavy bottom non-stick pan and cook it on very low heat.

    Let the milk solid and jaggery melt. As it becomes smooth, turn off the heat. Using a teaspoon, you can divide it into equal 8 portions. Allow it to cool down.

  2. Combine the all-purpose flour, ghee/oil, a pinch of salt and water to knead a tight dough. Divide it into 8 equal portions. Take one of them and roll it into a circular disc of 1/8th of an inch thickness. The diameter should be somewhere around 3.5 inches. Place one portion of filling right at the centre and fold it as shown here. Turn it over and give another fold before pushing a clove right at the centre to fasten all the folds together.

  3. Drop them in warm oil and allow them to fry till they turn golden. The oil should not be hot, and not absolutely cold either. We want to fry them in a gently warm oil so that each layer of the dough gets cooked evenly.

    If the oil is too hot, you will see the outer crust turning golden quickly whereas the inner layers would remain uncooked.

  4. Meanwhile, prepare the thick sugar syrup till you get double string when pressed between two fingers.

  5. Once they are fried into golden, take them out of the oil and drop them into the warm sugar syrup. Allow them to dip for a couple of seconds before taking them out and placing them on a wire rack. As it cools down, the sugar syrup crystallizes and makes the exterior crunchy. Serve when they have cooled down completely.

Recipe Video

Recipe Notes

How to make Instant Homemade Khowa using Milk Powder at home?

Ingredients for instant khowa

  • 1 cup Milk Powder
  • ½ cup Fresh Cream Full Fat
  • ¼ cup Milk Full Fat
  • 2 tbsp Ghee or Clarified Butter

Recipe Instructions to make instant khowa

  • Take a non-stick heavy bottom pan and keep it on medium-low flame.
  • Add the ghee, milk and fresh cream. Stir
  • Add the sugar and mix.
  • Now, add the milk powder and whisk so that it doesn’t form lumps. If it does, just try to mash them with the back of your spoon.
  • Keep stirring for the next 10-15 minutes while mashing the lumps (if any) with the back of your spatula/spoon. Soon you will see that it is has reduced in the quantity.
  • Keep stirring till it leaves the sides of the pan and makes a smooth dough ball.
  • Turn off the heat and take it out on a plate.
  • Allow it to cool down.

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