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- Duration: 30 minutes
- Serves: 6–8 people
Spice Level: Low
Mittho lolo is a sweet roti round in shape and the only way to give it that authentic shape is by patting it with your own hand smeared with ghee.
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This is a Sindhi sweet roti made for the Satai /Satam festival also known as Thadri. Did you know that this along with many other recipes such as pakoras, dahi wadas, dahi boondis, sai bhaji, etc. are prepared a day before this auspicious occasion and eaten cold with family and friends?
- Sugar (1 1/2 cups)
- Water (2 cups)
- Wheat flour (atta) (5 cups)
- Clarified butter (ghee) (1/2 cup)
- Cardamom (elaichi) powder (1 tsp)
- Oil (1/2 cup)
- Heat sugar and water in a pan till the sugar dissolves. As soon as the sugar dissolves, turn off the heat. Add the elaichi powder and stir.
- Mix wheat flour and ghee in a mixing bowl and knead the dough till the flour is a solid mass. When you press a small portion of this atta in your hands, it should come together if it does not, add a little more ghee and knead further.
- Now add the sugar syrup, 1/4 cup at a time and knead the dough for a couple of minutes. The dough should be stiff and not soft, hence, use only ¼ cup syrup at a time.
- You can reserve the remaining syrup and add it while making the lolos as the kneaded atta becomes somewhat dry when kept for some time.
- Divide the dough into equal lemon-sized pedas (balls).
- As the lolos are thick unlike regular rotis or parathas, smear your hand with ghee and make the pedas into a round disc by patting it to give it the thickness of a stuffed paratha. But if you can’t make the discs using your hand, you can use a rolling pin too instead.
- Sauté the lolo on a tawa using a teaspoon of oil, on medium heat.
- Flip it very carefully using a broad spatula and smear more oil on the other side as well.
- Once the lolo turns crisp and brown from both the sides, transfer it to a plate.
- The yummy mittho lolo is ready to be served with a dollop of ghee.