Sunday, August 17, 2014

MITHO LOLO / MITHI LOLI ( Sindhi Sweet Roti )

This is a Traditional Sindhi sweet roti made for the Satai /Satam festival also known as Thadri . We pray to Sitala Mata ( believed to be a reliever of pain and suffereings ) and observe "Thado" which means" Cold ".  Apart from Lolo many other dishes like pakoras, patato sabzi, sai bhaji, kanbho, dahi wadas or dahi boondi, satpuras, nankathais etc etc are prepared a day before and eaten cold on this day. The choolah / gas ( during olden times  charcoal sigri was used) on which we make the lolas is not lit on the Satai day and we offer some prayers to it with small lolos one round and one square , known as "Tikris " . More smaller tikris,  ( usually 7 round and 7 square ) are made  for offering prayer to Sitla Mata " on Satai.  These are also made the previous day, first on the tawa before the other lolas are made..

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. Turn it very carefully using a broad spatula and spoon a little ghee again.

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.

See the making procedure in the video.


  1. I tried south indian dishes, maharastrian dishes and now i think should try some sindhi food. This one can be a good start.. I'll try this shobha..

    1. Thank you s much for the interest in trying out my recipes.. really so happy to hear that

  2. Mitho lolo, very different sweet roti.

  3. a very nice version of sindhi meetha.. i have had this before many times but didnt know the name.. very nice yummy

  4. thanks for sharing this traditional dish

  5. interesting n thks for sharing this authentic roti!!

  6. Replies
    1. We make with gur also .. sometimes mix both

  7. Lovely recipe!! Turned out really well - just like my mom and grandma used to make them. Thanks so much for sharing.

    Would you also have the recipe for Malpua and Pragaree and khoya(dry fruit mithai made with pine nuts, poppy seeds, dry fruits and ghee) usually made in the winter?

    Do share if you have them.

    Thanks & Warm Regards

    1. Thanks for your compliments dear Monisha.. I will be making them when I am in India as we don't have all the ingredients needed here in Brazil

  8. These are my favorite and I love your revipe which is a little different to how the gujaratis make it. Will bookmark to try.

    1. Thanks for liking Nayna and also share your version. I would love to try it also.

  9. It is one of my favourite...i remember havin it during janmashtami specially.

  10. Replies
    1. Forget the calories if you want to enjoy lolo. Anyways we make it once in a year. So it's ok


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