For the filling, finely chop the coconut and roast it in the air fryer for 1 minute. Cool the roasted coconut, then grind it coarsely. Once it is done then keep aside. Heat a kadai and add the coarsely ground coconut. Fry for a few minutes, then add jaggery as needed. Keep the mixture slightly moist and gravy-like, so it stays together and doesn’t come out while stuffing.

In a bowl, take 2 cups maida. Add ajwain and 4 tbsp ghee or oil. Mix well. Add water as needed and knead into a semi-stiff dough. Cover and rest for 2 hours.
Take a small portion of the dough and roll it into a poori. Place the coconut stuffing in the centre.

Shape the edges like petals and seal them with one clove in the centre. This is why it is called Lobongo Lotika—“Lobongo” means clove and “Lotika” means petals. Repeat the same process with the remaining dough and stuffing. Once it is done then keep aside.

Heat oil and ghee in a kadai. Fry the Lobongo Lotika one by one on medium-low heat until light golden brown. Once done, dip them in lukewarm sugar syrup for about 1 minute. Remove from the syrup and transfer to a serving plate.

Enjoy Lobongo Lotika