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Sindhi Cuisines - Taste of community- Recipe Number - 67
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Sweet lolo
Ingredients:
  • 250 gms wheatflour
  • 60 gms sugar
  • 35 ml oil
  • Water
  • Green cardamons(choti elaichi)4-5
Method:
  • In a saucepan boil about a cup of water,add sugar,cardamons(peeled or crushed)
  • Let the sugar dissolve properly
  • Alternatively some of sugar can be substituted with jaggery,so in that case boil jaggery and sugar together also put a spoonful of milk as it will remove the impurities of sugar
  • Now this is tricky as the syrup consistency should not be too thin or else the lolas will be less sweeter .It should be dark brownish in colour
  • Now let the syrup cool off properly
  • Strain it
  • Take the wheat flour ,mix oil and pour the syrup little by little and knead the flour,adding more syrup at intervals
  • The dough should be stiff and if needed very small amount of water can be added
  • Take a ball size portion of this dough and with the help of rolling pin roll it a little
  • Put it on hot girdle and turn it on other side ,you need to just roast it little
  • Then roll it again a little,remembering that lolas are supposed to be really thick 
  • Then cook it on low flame,adding generous amount of oil and tossing it gently at regualr intervals
  • Since it is too thick,cook it on really low flame(some also use two girdles one above other to get perfect results)till small brown patches appears on both side
  • Taste best with curd or onion pickle
Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
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Sindhi Cuisines - Taste of community- Recipe Number - 67
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