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Lobongo Lotika Pitha
Lobongo Lotika Pitha

Before you jump to Lobongo Lotika Pitha recipe, you may want to read this short interesting healthy tips about Wholesome Energy Treats.

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Have a shot at eating almonds if you don’t have problems with nut allergies. Almonds are sometimes considered a super food because they are packed full of ingredients that help boost our vigor while keeping us healthy. These nuts possess plenty of vitamins E, B2, and manganese. Tryptophan, an enzyme also found in turkey that causes drowsiness, is available in almonds. But once you eat almonds, you won’t feel like you must sleep a while. These nuts loosen up the muscles and provide a general sense of comfort. Sometimes eating almonds can even be a mood increaser!

There are lots of healthy snacks you can choose that never involve a lot of preparation or searching. When you make the determination to be healthy, it’s easy to find just what you need to be successful at it.

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 do that.

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