Mitho Lolo Recipe | Sindhi Mithi Maani

Updated on 11th August 2023

Mitho Lolo Recipe | Sindhi Mithi Maani | Thadri -Satain Recipes | How to make Mitho Lolo at home with video and step by step instructions

Mitho Lolo Recipe | Sindhi Mithi Maani is a sweet flatbread prepared on the occasions of Gogro/Nagpanchami and Saptami.On such occasions, people eat cold food that is cooked the previous day.

Some of the traditional recipes made are Curd Rice Sindhi Style, Satpura , Choori Laddoo, Sai mashale Mein batata, Dahi vada chaat

Every bite of mitho lolo is a harmonious blend of flavor and joy. It enchants your senses and transports you to a realm of pure indulgence. Now, read further to know how sweetness and skills inter twine creating moments of delectation and delight that linger on.

Why should you make Mitho Lolo

Comforting

Cultural richness

Celebratory Tradition

What is Mitho Lolo

Sindhi community make Mitho Lolo/ Mithi Maani/Mitho Loli during the Shrawan month of festivities like Thadri/ Satayein/Satam festival. However,people enjoy its variations throughout the year.

Mitho Lolo/Mithi Maani/Mithi Loli is a Sindhi Sweet Flatbread . It comprises of whole wheat flour, jaggery and or sugar and generous amount of ghee. Some use only sugar; others use only jaggery. Here I have used a combination of sugar and jaggery..  In the olden days, people made Mitho Lolo on Sigri but with changing times now they make stove tops or induction burners.

Mitho Lolo/ Mithi Maani/Mitho Loli is made a day ahead and consumed on the day of Thadri /Satain. For making Lolas, it takes a lot of patience. These are quite heavy on the stomach. Hence, some prefer to use oil instead of ghee.

Ingredients

For Measurements refer to the RECIPE CARD further below.

• Whole wheat flour
• Sugar /Jaggery – A combination of jaggery and sugar works best. Jaggery gives its traditional flavors and sugar gives the Lola an appealing crispy texture.
• Water
• Ghee and oil– Ghee is preferred for shortening – moyan. A mixture of ghee and oil for brushing over the lolas.

Video Recipe:

If you have liked this Mitho Lolo Recipe | Sindhi Mithi Maani | Thadri -Satain Recipes | How to make Mitho Lolo at home with video , do Subscribe to My Culinary Expressions YouTube Channel for more interesting videos.

How to make Mitho Lolo at home with step by step instructions

Firstly, soak sugar and  jaggery in water about 3-4 hours ahead.

Secondly, take whole wheat flour in a wide bowl.
Thirdly, add ghee little by little so that a crumb texture is formed. The flour should somewhat bind with the ghee.

Now add the sugar/jaggery solution little by little to the wheat flour. Add water if needed.

A firm dough should be formed.

Keep dough covered with damp cloth for a few minutes. 

Make equal sized balls of the dough.

Roll one ball at a time of 1/4” thickness.

Apply oil on the griddle or skillet.

Cook the lolo on one side.

Work on  low to medium flame. 

Flip and cook on other side applying little oil.

Once cooked and reddish brown dip in a ghee-oil mixture.

Apply more oil/ghee mixture .

Cool and enjoy or store in a airtight container.

Stays good for 4-5 days.

How to serve

Mitho lolo when prepared for festival is cooked previous day and eaten the next day along with white butter or with Curd Rice Sindhi Style, Satpura , Choori Laddoo, Sai mashale Mein batata, Dahi vada chaat

Curd lovers might like Vegetable Boondi Raita or Mint Lassi also.

Tips

You may use only sugar or only jaggery .

Work on low to medium flame. 

I would recommend using ghee for shortening and a combination of ghee and oil for brushing.

Use water gradually for making the dough.

Do leave a feedback below in the COMMENTS SECTION or my FACEBOOK PAGE.

Mitho Lolo Recipe | Sindhi Mithi Maani

Mitho Lolo Recipe | Sindhi Mithi Maani is a sweet flatbread prepared on the occasions of Gogro/Nagpanchami and Saptami. Every bite of mitho lolo is a harmonious blend of flavor and joy. It enchants your senses and transports you to a realm of pure indulgence

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

soaking time for jaggery or sugar 2 hours hrs

Course Snacks

Cuisine Indian, Sindhi Cuisine

Servings 4

Ingredients

  

• 2 cups wheat flour
• ¼ cup sugar
• ¼ cup jaggery
• ¼ cup water & more for kneading
• ¼ to ½ cup ghee
• Oil and ghee mixed for applying on lolas
• Water to knead the dough

Instructions

 

• 3-4 hours ahead soak sugar, jaggery in water..
• After 3-4 hours take whole wheat flour in a wide bowl.
• Add ghee little by little so that a crumb texture is formed. Tip: The flour should somewhat bind with the ghee.
• Now give a stir up the sugar/jaggery solution.
• Add little by little to the wheat flour
• A firm dough should be formed.
• Make equal sized balls of the dough.
• Keep the balls covered with damp cloth.
• Roll one ball at a time of ½” thickness
• Apply oil on the skillet.
• Cook the lolo on one side.
• Work on low to medium flame.
• Flip and cook on other side applying little oil
• Once cooked and reddish brown take out on a plate.
• Apply more oil/ghee mixture
• Cool and enjoy or store in a airtight container.
• Stays good for 4-5 days.

Notes

• You may use only sugar or only jaggery.
• Work on low to medium flame.
• I would recommend using ghee for shortening and a combination of ghee and oil for brushing.
• Use water gradually for making the dough.

Keyword gogro, Meetha lola, meethi maani, mithi maani, Mitho lolo recipe, satain recipe, Thadri Recipes

You can follow me on Facebook, Pinterest, Twitter or Instagram

Thank you for stopping by my blog. Your feedback and comment is much appreciated.

Hope you have enjoyed reading this post.

Do not forget to Rate, Comment and Subscribe to our Newsletter.

Soon, we shall be back with another interesting post.

Until then

Stay Bright!

Pin for Future Reference