Mitha Lolo
A signature Sindhi-Hindu sweet roti — whole-wheat flour kneaded with melted jaggery and ghee, hand-pressed thick, then ghee-roasted on tava. Served on Cheti Chand morning, monsoon family lunches, or as auspicious offering. Travels well, keeps for days.
Ingredients
- Jaggery — 120 g (powdered)
- Wheat Flour (Atta) — 250 g
- Cardamom — 2 g (powdered)
- Fennel Seeds (optional) — 4 g
- salt — 1 g
- Ghee — 60 g
Method
- Dissolve 120 g jaggery in 100 ml warm water. Strain to remove impurities.
- In a wide bowl, mix 250 g atta, 30 g melted ghee, cardamom, fennel and a pinch of salt. Pour in the jaggery water and knead a stiff dough. Rest 15 min.
- Divide into 6 balls. Roll each thick — 6 mm — like a thick chapati.
- Heat tava on medium-low. Place a lolo, dry-roast 1 min.
- Flip; drizzle 1 tsp ghee. Press gently. Cook 2 min till deep golden brown spots appear. Flip once more, drizzle ghee on the other side. Total 3-4 min per lolo.
- Stack with a tea towel. Serve warm with extra ghee and a glass of cold milk or chai.
Common questions
- Mitha Lolo ko English mein kya kehte hain?
- मीठा लोलो ko English mein Mitha Lolo likhte hain.
- Ek plate Mitha Lolo mein kitni calories hoti hain?
- 467 kcal per plate.
- Kitna time lagta hai?
- 27 min lagta hai — 15 min taiyari, 12 min pakana.