Sugar ... 1 and 1/2 cups or (1 cup sugar + 1/2 cup jaggery)
Water .. 2 cups
Wheat flour .. 5 cups
For mixing in the dough - 1/4 cup oil + ghee ( I like to use half and half as only ghee makes them too heavy )
Ghee and oil to use for making lolas .. 1 cup or more
1. Add the water and sugar and keep mixing with a spoon or a whisk until it melts. You may use warm water but do not boil it to make it like a syrup. ( This will make the lolas hard. )
2.Take the wheat flour in a big bowl and first mix the ghee and oil ( about 1/4 cup ) . When you press a little portion of this atta in your hand it should become solid like a mutiya. If not add a little more ghee.
(this is the tip to check the amount of ghee to be added)
3. Now add the sugar syrup little by little and knead the dough. Use as much syrup as needed and leave the remaining to add little by little to it each time you make a lolo as the kneaded flour becomes a bit dry when kept for some time.
4. Roll out a big chunk of flour into a round shape carefully. Fry the lolo on tawa spooning oil and ghee on a medium flame first and then make it low. ( Never make on very high flame)
5. After removing from the tawa into the plate spoon a little more ghee over the lolo. In olden days people used to dip them in the ghee ( I believe some people still do it )
Note: The mentioned quantity makes 5 lolas. Accordingly you can use this measurement to make as many required.