Mix 1 tablespoon of oil into the flour and combine well. Add water and knead into a dough similar to that for making nimki. Pour the milk into a pan and place it on the stove, reducing it to a thick consistency like khoya.

Divide the dough into small balls and roll them out like small tortillas. Place a little khoya in the center of each rolled dough. Moisten the edges with water, fold from all four sides, and secure with a clove on top.

Pour 1/2 kilogram of vegetable oil into a pan and heat it on the stove. Once the oil is hot, gently place the pastries in the oil and fry them on low heat. Remove them when they turn light brown.

Take a pot and add two medium glasses of water and 1/2 kilogram of sugar. Once the syrup is ready, dip the pastries in it and then remove them.

Delicious Long Latta is ready.