Start by heating 1 tbsp of ghee and adding 1 lt of whole milk. When it is warm, add the milk powder (or you could use a little milk to make a paste of the milk powder and then add to the milk.
Now cook this on medium to low flame till the milk thickens. You have to stir continuously or else the milk will burn at the bottom. Towards the end, add a little bit of sugar to taste. When it has thickened but has a runny consistency, take it off the flame and set it aside.
In another pan, heat 1 tbsp of ghee and add the grated coconut, nutmeg and after stirring for a couple of minutes, add the sugar. Keep stirring till the sugar melts and releases water. Keep stirring and add back the thickened milk.
Cook this till you get a semi-soft consistency. Take this off the heat and let it cool down completely. You can make this before time and keep it in the refrigerator in an air-tight container.
Now take flour in a mixing bowl and add salt and ghee to it. Using your fingers, mix everything till you get a nice crumbly sand like texture.
To this, add water slowly till you get a firm but elastic dough. Keep this covered and let it rest for 15 minutes.
Take the filling and make small rectangles out of it on the palm of your hand, about 1.5 mm thick and 2 cm by 3 cm in size.
Divide the dough into small balls (enough to make about a 12 cm diameter disc).
Roll out a dough, just like a roti and then place the filling in the center. Apply water with your fingertips on the edges of the roti.
Now take one side and fold over the filling. Fold the opposite side overlapping the first one and press gently to seal.
Then flip this and again wet the edges of the open sides.
Fold them over each other and seal them with a clove in the center.
Make all of them and keep them covered while working with individual parcels.
Now make a sugar syrup by adding sugar and water in a pan. Keep cooking till it has become a little sticky but not thick. Keep it on a simmer (covered) while frying the parcels.
Heat oil for deep frying. The oil should be moderately hot. Add the lobongo lotika parcels in the frying pan and gently fry them on one side and flip to the other side when one side has become golden. This is a crucial step. If the oil is too hot then it will not cook the dough from the inside.
So, almost like a samosa frying, this has to be fried in medium to low temp oil.
Once the frying is done, take them out of the oil and dunk in the sugar syrup and boil for 1 minute. Take them out, shake off excess syrup and place them on a tray.