Lobongo Lotika

In a large bowl, combine atta flour and salt. Add 50 grams of ghee and rub it into the atta flour until the mixture resembles breadcrumbs. Gradually add 110 grams of water and knead to form a firm, smooth dough. Cover the dough with a damp cloth and let it rest for 30 minutes.

For the filling, crumble the khoa into a pan and cook on low heat for 2-3 minutes until slightly warmed and softened. Add 50 grams of sugar, green cardamom powder, chopped pistachios, chopped cashews, and nutmeg powder. Mix well and cook for another 2-3 minutes until the sugar dissolves and the mixture thickens slightly. Let the filling cool completely.

For the sugar syrup, combine 300 grams of sugar and 200 grams of water in a saucepan. Add the green cardamom pods. Bring to a boil, then reduce heat and simmer for 5-7 minutes until a one-string consistency is reached. Remove from heat and keep warm.