To make the dough, first mix 2 tbsp of ghee (clarified butter) and ¼ tsp of salt nicely with 2 cups of refined wheat flour (maida) until you can form lumps of it by pressing with your hand.

Now, add as much water as required to make a soft dough. Let it rest for about 20 minutes. (Pro tip: Add water gradually because if you add more, you can take it out).

Now, to make the sugar syrup, mix 2 cups of sugar with 1 cup of water in a kadai and boil it on a low to medium flame until it thickens slightly, stirring occasionally.

In the meantime, to make the kheer for stuffing, boil 1 liter of milk (preferably with fat) in a separate kadai along with 2 cups of powdered sugar on a low flame, stirring continuously until it becomes a solid mass. When done and it has cooled down, make small balls of it and keep them aside. (Pro tip: Optionally, you may add a pinch of cardamom powder to it for additional flavor).

Make small balls out of the dough. Take one and place it on a flat board. (Pro tip: Ensure that you roll each dough ball thin enough, or else it will not cook evenly).

Roll it nicely like a luchi and grease the sides with water. Put one kheer ball in the center.

Press the sides and fold it nicely. Flip it over and grease the two edges with water, fold them and insert a piece of labongo in the center.

Shape all the labongo latikas in the same way and keep them aside.

By this time, the sugar syrup should be clear and thickened a bit. Give it a final stir, remove it from the flame, and keep aside.

To shallow fry the labongo latikas, heat an adequate quantity of refined oil in a kadai on a low flame. Place each labongo Latika one by one gently in the hot oil with the labongo facing upward. Let it fry for about 10 minutes on one side. (Pro tip. Ensure you do not put all the labongo latikas in the oil at once. Keep adequate space to flip them easily).

Now, flip each labongo Latika carefully when they turn golden on one side. Let it cook for about 10 more minutes.

Flip them again and let them cook for 5 more minutes or so. Remove them one by one on a plate when they turn to a nice golden-brown color.

Now, put the fried labongo latikas in the sugar syrup for a minute or so. Stir and flip them a couple of times so that they are nicely coated with the syrup. Remove them one by one when done.

Your sweet and delicious homemade labongo Latika is ready.