Sindh Ji RasoiA taste of home, preserved← Back to the recipe tableSindhi Mitho Lolo
Sweets · Sindhi
Sindhi Mitho Lolo
from the Sindhi table.
A sweet wheat flatbread made with sugar syrup, ghee and cardamom, traditionally prepared for Thadri.
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Written recipe
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Written recipe adapted from the Mitho Lolo chapter of the shared cookbook manuscript.
Ingredients
- 200 g whole wheat flour
- 80 g sugar mixed with 200 ml water to make a syrup
- 1/2 cup ghee
- 2 big cardamoms, broken
- 2 small cardamoms, broken
- Water as needed
- Oil for cooking the lolas
Method
- Mix the wheat flour and broken cardamoms. Rub in the ghee with your fingertips to create a crumbly texture.
- Add the sugar syrup and mix. Knead with a little water into a soft, smooth and pliable dough.
- Cover and rest the dough for 15–20 minutes.
- Divide the dough into portions, flatten into discs and roll slowly into flatbreads about 1/2 cm thick.
- Cook on a medium-hot tawa, applying oil as needed, until golden and slightly crisp on both sides. Press gently for even cooking.
- Cool each Lolo separately rather than stacking them. Serve the next day on its own or with yoghurt or pickle.