Lolo
Sweet Sindhi fried flatbread — whole wheat or fine flour dough sweetened with sugar or jaggery and fragrant with cardamom, sometimes with sesame seeds worked into the dough, rolled into thick rounds and shallow-fried on a tawa in ghee until both sides are golden and the sugar has caramelised slightly in the outer crust. The lolo is the traditional Sindhi sweet bread eaten for breakfast with butter or yogurt, or as a snack at any time of day. Made at Sindhi festivals and sent as a gift in tin boxes; the community's equivalent of the Rajasthani malpua or the Punjabi meetha paratha but with a distinctly higher sugar content and the cardamom fragrance that marks it as specifically Sindhi.
Cuisines
Best for
Recipe
Ingredients
| 2 cups | whole wheat flour |
| 1 cup | sugar |
| 1/2 cup | ghee |
| 1/4 teaspoon | cardamom powder |
| 1 cup | water |
| — | pinch of salt |
Instructions
- 1 In a mixing bowl, combine whole wheat flour, sugar, cardamom powder, and a pinch of salt.
- 2 Add ghee to the mixture and mix well until it resembles breadcrumbs.
- 3 Gradually add water to form a soft dough.
- 4 Divide the dough into small portions and roll each into a ball.
- 5 Flatten each ball into a thick disc, about 1/4 inch thick.
- 6 Heat a tawa or griddle over medium heat.
- 7 Cook each disc on the tawa until golden brown spots appear on both sides, flipping occasionally.
- 8 Remove from heat and serve warm.
Tips
For a richer flavor, you can add a few saffron strands soaked in warm milk to the dough.