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 Shitla Satam fast/vrat/upvaas is observed for the well being of children & everyone in the house.
Goddess Shitla 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.
Image courtesy : Google
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 shitla 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 Shitla Satam
Shitala 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 –
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, or Sirke wale pyaz.
It tastes amazing with Vegetable 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.
Recipe card 🔽
Mitho Lolo Recipe | Sindhi gur jo lolo
Ingredients
- Wheat flour 250 gms
- Jaggery gur 150 gms
- Water 3/4 cup
- 50 gms pure ghee/clarified butter
- Cardamom powder 1 tsp
- Fennel seeds coarsely crushed 1 tsp
- Few spoons of extra pure ghee for applying on lolas.
Instructions
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
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Happy Cooking
Regards❤️
Lata
This is made here too at my place but known with the name Roth. This is still my favourite and I just love to have its bites with a cup of warm tea. You have made it to the perfection and it is looking just awesome. A superb recipe indeed.
Glad to know that Lolo is made at your place too but with a different name.
Thank you.
I love the crispy texture of these Lolo. I’m a sucker for anything sweet, so I’m sure I will love these. Bet they taste delicious with the cardamom and fennel going in. Simply wow recipe!
Thanks for writing in the girl next door. Would love to hear from you in future also. Please do check more dessert recipes on the blog, I am sure you will love it.
You’ve explained the Sitla Satam fasting so well and love the tradition and meaning behind this vrat. We too fast on Sitla satam and the tradition is to make methi na dhebra or makai na vada. My aunt would also make ghari bhakri which is so similar to your gur jo lolo recipe. We would have it with potato yogurt curry all made on the previous day.
it’s always a pleasure to recreate traditional Recipes Mayuri. We are following these since many years and these are engraved in our hearts.
Glad to know that you too follow shitla Satam.
Thank you for writing in.
Thanks for sharing this traditional Sindhi recipe Lata. Leant a lot about the customs behind Sitla Satam and the dish.
My pleasure Pavani. Thank you.
It’s great to know about different traditions and recipes. You have explained so well. It looks so delicious and perfect. I would love to try this one day.
Thanks Malini.
Thanks for sharing the customs and thought behind the Vrat. I had heard about the Vrat but was not sure what is done. Ad for these rotis they are delicious. Anything sweet and I am willing to try them out.
Following traditional customs is such a wonderful thing that we enjoy the most.
Thanks Archana and my pleasure.
Mitho Lolo flatbread sounds very delcious. Never had this before, but I want to try a variety of flatbread for sure:)
Thanks Uma.
Thanks for sharing traditional recipe and it looks so inviting and delicious. We have so many varieties of flat bread in India and good that I learned about this sindhi mitho lolo today.
Thank you Narmadha. The pleasure is all mine. I Love to document traditional recipes and this mitho lolo flatbread is one of them.
Loved the name of this recipe- Mitho lolo :). This recipe is new for me, I have never tried it but it looks very delicious. Thanks for sharing this recipe, I will try it.
Thank you Vandana.
Always love to read about varieties of traditional recipes, especially when it is Indian traditional recipe… Lata, you have explained the rituals so well…Love this Mitho Lolo recipe with few ingredients…will try it sometime..
Glad to hear that Amrita. Thank you for writing in.
I love recreating traditional recipes…This is such a detailed and informative post…Love this lolo recipe! Looks so delicious, would love to try my hands on this Sindhi delicacy!
Thank you Padma.
There is something similar we make called mithi roti. It tastes just amazing. Love this Sindhi delicacy.
Yes right Sapana, this is known as mithi roti. Thank you.
Love your post and detailed explanation about the fasting / vrat. Such a traditional recipe and glad you made it and posted so the tradition does not get lost. Love Sindhi food and yet another gem to add to the collection.
Indeed Sandhya these recipes are gems that should be documented and preserved.
Thank you and I am glad to know that you like Sindhi food.
This sounds a great recipe. I’m sure kids will love this. I will make this soon.
Thanks Lathiya.
Unique traditions and exciting recipes like this make our culture so unique. i am so glad you shared this as this is another tasty culinary treat I can introduce culture to my kids.
Indeed these recipes are treasure Seema. Glad to know that you liked it.
Thanks
Great to know this traditional sindhi recipe lata dear 🙂
This is an unique dish for me, gur jo lolo looks so delicious with rest other spread which you have pictured here !
Thank you Sasmita.
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