Mitho Lolo Recipe | Sindhi gur jo lolo - Yummy Tales Of Tummy (2024)

Mitho Lolo Recipe | Sindhi gur jo lolo | Sindhi mitho lolo Recipe | How to make Sindhi sweet roti lolo | Recipe of Sindhi mithi lolo with step by step instructions and pictorial presentation

Only 5 ingredients, Mitho Lolo Recipe | Sindhi gur jo lolo is a sweet roti or flatbread, a traditional Sindhi recipe, that is made using wheat flour, gur(jaggery), cardamom, fennel seeds and ghee(clarified butter) made on special occasions.

What is the special occasion to make Mitho Lolo Recipe | Sindhi gur jo lolo

On the occasion of Thadri, that is sh*tla Satam fast/vrat/upvaas is observed for the well being of children & everyone in the house.

Goddess sh*tla Mata is worshipped this day to bless us all and save us from having smallpox and measles as she is the Goddess of pox & measles.

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I very well remember, when as a kid I had an outbreak of small pox, my Granny would sit beside my bed and sing that particular song ठार माता ठार, पहिंजे बचरन खे ठार in her sweet, mellow, soothing voice.

That translates to request to sh*tla mata to bless and cool down her children so that kids get least amount of difficulty in facing the tough times during the outbreak of small pox or measles.

Moreover along with cooking mitho lolo, 7 number of small Lola (known as अखड़़ी टिकड़ी) are also cooked. These are made to be kept on eyes while performing the pooja.

What is sh*tla Satam

sh*tala Satam is a fast/ Vrat that is observed in the month of Shravan on the seventh day (Satam) of the dark fortnight.

Since Sheetla mata represents coolness, the rule for the fast is that no fire should be used in the home or kitchen that day. Therefore all cooking is done previous day on shashti, the 6th day known as Randhan chatth ( राँधण छठ)

To observe that fast, the food is cooked the previous evening, and the menu consists of –

Besan ki tikki sabzi

Sindhi sanna pakoda,

Coriander mint chutney

Aloo tuk,

Mango Chinagrass

Dal pakwan

along with Mitho Lolo Recipe | Sindhi style gur jo lolo.

This meal is consumed cold next day, as this day is considered as non cooking day. In addition to that, all of the above mentioned recipes don’t get spoilt for longer period of time.

Mitho Lolo Recipe | Sindhi gur jo lolo, many variations

Every region has its own variations to make this lolo. Some use only sugar to make this, while some mix sugar and jaggery half and half.

And most common practice is to soak this loli/lolo in ghee for a while once it is ready. Amazing na… But we have never tried this way.

What I have seen, eaten and learnt from my elders is only to use only 5 ingredients, Wheat flour, jaggery, ghee, cardamom powder, and fennel seeds to make this mitho lolo.

Patience is the key to make mitho lolo

This recipe is literally good to taste your patience as this flatbread is cooked on low flame and it takes around 30 to 40 minutes to make 4 to 5 lola.

The good thing about it is it lasts for more than a week when kept at room temperature in an airtight steel dibba/container.

Serving suggestions

Mitho lolo can be served with Zero oil Carrot pickle,Mango pickle, orSirke wale pyaz.

It tastes amazing withVegetable raita or boondi raita.

Step by step instructions and pictorial presentation to make mitho lolo

Dissolve jaggery :
Grate the jaggery (gur) & soak in the water for few hours. Or melt jaggery and water by heating it on the stove top. Once it come to rolling boil switch off the flame and keep it aside.

Once it cools a bit, stir the jaggery and water mixture so that it becomes lump free.

Knead & roll the dough :

In a big vessel take wheat flour. To this add cardamom powder and coarsely crushed fennel seeds.

Mix ghee litle by little. Give moyan of ghee so that it is incorporated in the flour nicely. It should resemble to bread crumbs.

Knead the dough by mixing jaggery water that we prepared earlier. Mix it well and keep adding jaggery water at regular intervals to knead it properly to a very hard dough.

Make pedas/ roundels of it and flatten the dough with the help of rolling pin. Roll it into thick chapati.

Roast the Lolo:

Heat the griddle/tawa. Keep the flame on sim. Roast this lolo on tava on low flame because it needs to be cooked well from inside and crisp from outside.

Once done from downside, turn it and cook it from other side also. Lastly as lolo turns golden on the top, apply ghee on both the sides & cook again for few seconds on both the sides.

Once done repeat this process with other lola too. Serve this hot or cold with mango pickle, any raita.

This flatbread is normally eaten on the succeeding day. It is served with Matho (buttermilk),Boondi raita, Sindhi sai bhaji, Bhindi Fry, Stuffed Karela, and mango pickle.

Notes :

1. Don’t rest the dough for too much time, within 5 minutes of kneading the dough make lola. If you keep the kneaded flour for long it develops gluten, making dough soft so you will need more ghee to roast the lola.

2. Please don’t apply ghee on tava before placing lola on it. First roast lola on slow fire. Once fully cooked on both sides, then only apply half teaspoon after you dish it out.

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I will see you soon with yet another interesting recipe. Come right back a I love to have you around.

Happy Cooking

Regards❤️

Lata

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