Ingredients
Wheat flour 250 gms
Jaggery/ Sugar 80-100 gms (*i used organic jaggery powder)
Water
Ghee 3 tbsp
Cardamon powder 1 tsp
Ghee 5-6 tbsp for roasting
Method
1. In a saucepan boil a cup of water add jaggery on a low flame
2. Let the jaggery dissolve properly
3. The consistency should not be thick or thin. The color should be dark brownish
4. Once done allow let it to cool
5. In a bowl add the wheat flour, ghee, cardamon powder and pour the jaggery syrup little by little and form a stiff dough
6. Take a ball size portion of this dough and take a rolling pin to roll into a circle, the lolo have to be really thick
7. Heat a griddle pan, place the rolled lolo on it. Roast on slow flame on both sides until they become golden brown. Add generous amount of ghee at regular intervals. Since its too thick it will take some time to cook.
8. After removing from tawa add some more ghee over the lolo. (In the olden times once lolo was done we used to dip it in ghee, but today we are very health conscious & we avoid too much of ghee or oil in our food but if you wish to dip you can still go ahead and follow it.)
9. We normally eat it the next day and best to have it with pickle or curd. I also have it sometimes with sindhi papad.
My notes
1. You can add sugar instead of jaggery
2. If using sugar i suggest add cardamon pieces with the sugar and then remove it once the sugar has been dissolved.
3. Few of them do add milk also it but i avoid it
Wheat flour 250 gms
Jaggery/ Sugar 80-100 gms (*i used organic jaggery powder)
Water
Ghee 3 tbsp
Cardamon powder 1 tsp
Ghee 5-6 tbsp for roasting
Method
1. In a saucepan boil a cup of water add jaggery on a low flame
2. Let the jaggery dissolve properly
3. The consistency should not be thick or thin. The color should be dark brownish
4. Once done allow let it to cool
5. In a bowl add the wheat flour, ghee, cardamon powder and pour the jaggery syrup little by little and form a stiff dough
6. Take a ball size portion of this dough and take a rolling pin to roll into a circle, the lolo have to be really thick
7. Heat a griddle pan, place the rolled lolo on it. Roast on slow flame on both sides until they become golden brown. Add generous amount of ghee at regular intervals. Since its too thick it will take some time to cook.
8. After removing from tawa add some more ghee over the lolo. (In the olden times once lolo was done we used to dip it in ghee, but today we are very health conscious & we avoid too much of ghee or oil in our food but if you wish to dip you can still go ahead and follow it.)
9. We normally eat it the next day and best to have it with pickle or curd. I also have it sometimes with sindhi papad.
My notes
1. You can add sugar instead of jaggery
2. If using sugar i suggest add cardamon pieces with the sugar and then remove it once the sugar has been dissolved.
3. Few of them do add milk also it but i avoid it
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