Mitho Lolo Recipe | Sindhi Mithi Maani| Thadri -Satain Recipes
Mitho Lolo Recipe| Sindhi Mithi Maani| Thadri -Satain Recipes
Prep time:15 mins
Cooking Time:45 mins
Total Time:1 hr + sugar/jaggery soaking time
Servings:4-5 Lolas
Mitho Lolo/ Mithi Maani/Mitho Loli is a Sindhi recipe made during the Shrawan month of festivities. Usually this is made for Thadri/ Satayein/Satam festival. Though its variations can also be made all round the year. Mitho Lolo/Mithi Maani/Mithi Loli is a Sindhi Sweet Flatbread that is made from whole wheat flour, jaggery and or sugar and generous amount of ghee. Some use only sugar; others use only jaggery. Here a combinationof sugar and jaggery has been used. In the olden days Mitho Lolo was made on Sigri but with changing times now it is made on stove tops or induction burners.
Mitho Lolo/ Mithi Maani/Mitho Loli is made a day ahead and consumed on the day of Thadri /Satain. Patience is needed to make these lolas.These are quite heavy on the stomach. Hence some prefer to use oil instead of ghee. It is eaten with butter or curd or just by itself.
Friends hope you are enjoying my Culinary Expressions Do like and share among your friends and family. I’ll be delighted to see your comments . Let’s get started!!
Cooking Time:45 mins
Total Time:1 hr + sugar/jaggery soaking time
Servings:4-5 Lolas
Mitho Lolo/ Mithi Maani/Mitho Loli is a Sindhi recipe made during the Shrawan month of festivities. Usually this is made for Thadri/ Satayein/Satam festival. Though its variations can also be made all round the year. Mitho Lolo/Mithi Maani/Mithi Loli is a Sindhi Sweet Flatbread that is made from whole wheat flour, jaggery and or sugar and generous amount of ghee. Some use only sugar; others use only jaggery. Here a combinationof sugar and jaggery has been used. In the olden days Mitho Lolo was made on Sigri but with changing times now it is made on stove tops or induction burners.
Mitho Lolo/ Mithi Maani/Mitho Loli is made a day ahead and consumed on the day of Thadri /Satain. Patience is needed to make these lolas.These are quite heavy on the stomach. Hence some prefer to use oil instead of ghee. It is eaten with butter or curd or just by itself.
Friends hope you are enjoying my Culinary Expressions Do like and share among your friends and family. I’ll be delighted to see your comments . Let’s get started!!
Ingredients:
2 cups wheat flour
- ¼ cup sugar
- ¼ cup jaggery
- ¼ cup water & more for kneading
- ½ cup ghee
- Oil and ghee mixed for applying on lolas
- Water to knead the dough
2 cups wheat flour
- ¼ cup sugar
- ¼ cup jaggery
- ¼ cup water & more for kneading
- ½ cup ghee
- Oil and ghee mixed for applying on lolas
- Water to knead the dough
Method:
3-4 hours ahead soak sugar and jaggery in water.
Take whole wheat flour in a wide bowl.
Add ghee little by little so that a crumb texture is formed. Tip: The flour should somewhat bind with the ghee.
Now add the sugar/jaggery solution little by little to the wheat flour. Add water if needed.
A firm dough should be formed.
Keep dough covered with damp cloth for a few minutes.
Make equal sized balls of the dough.
Roll one ball at a time of ½” thickness.
Apply oil on the griddle or skillet.
Cook the lolo on one side.
Work on low to medium flame.
Flip and cook on other side applying little oil.
Once cooked and reddish brown dip in a ghee-oil mixture.
Apply more oil/ghee mixture
Cool and enjoy or store in a airtight container.
Stays good for 4-5 days.
Recipe Notes
Take whole wheat flour in a wide bowl.
Add ghee little by little so that a crumb texture is formed. Tip: The flour should somewhat bind with the ghee.
Now add the sugar/jaggery solution little by little to the wheat flour. Add water if needed.
A firm dough should be formed.
Keep dough covered with damp cloth for a few minutes.
Make equal sized balls of the dough.
Roll one ball at a time of ½” thickness.
Apply oil on the griddle or skillet.
Cook the lolo on one side.
Work on low to medium flame.
Flip and cook on other side applying little oil.
Once cooked and reddish brown dip in a ghee-oil mixture.
Apply more oil/ghee mixture
Cool and enjoy or store in a airtight container.
Stays good for 4-5 days.
Recipe Notes
- Only sugar syrup or jaggery syrup can also be used.
- Work on low to medium flame.
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- Only sugar syrup or jaggery syrup can also be used.
- Work on low to medium flame.
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