Make the dough for the Covering: Combine all the ingredients for the covering and mix well. Add enough water and knead into a smooth, pliable dough. Cover and set aside for 20 minutes.
Make the Filling: In a nonstick cooking pan, combine all the ingredients and cook on medium-low flame, stirring frequently, until the mixture pulls away from the sides of the pan (as shown in the pic). Cool slightly before making the lathikas.
Make the Sugar syrup: In a medium saucepan, combine sugar, water and rose syrup (if using) and cook until sugar dissolves and the mixture comes to a boil. Simmer until the syrup reaches 1 string consistency. Keep the syrup warm.
To make Lobong Latika: Divide the dough into 20 equal pieces. Roll each piece into a small circle and place 2tsp filling inside.
Fold the dough from both sides over the filling. Then repeat the same with the other 2 sides.
Seal it with the clove. Repeat with rest of the dough and the filling.
Heat oil for deep frying. Gently add 3~4 latikas and fry on medium flame until golden brown on all sides.
Remove with a slotted spoon and drop them gently into the sugar syrup. Turn them around to coat the lathikas evenly with the syrup. Leave them in the syrup for 3~4 minutes. Then place them onto a wire rack to cool completely.
Let the labong lathika cool completely before enjoying. Store them in an airtight container in the fridge.