How to make Meetho Lolo - A sweet Sindhi Bread.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Whole Wheat Flour, Sugar (चीनी)
Cuisine : Sindhi
Course : Breads
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For more recipes related to Meetho Lolo checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Herbed Bread, Kootoo Ke Aate Ke Parathe , Aam Papad Parantha, Vengaya Uthappam .
Meetho Lolo Recipe Card
Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to.
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India.
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.
Prep Time : 11-15 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Meetho Lolo Recipe
Whole Wheat Flour 3 cups
Sugar 1 cup
Green cardamom powder 1/2 teaspoon
Method
Step 1
Heat 1 cup water in a non stick pan, add sugar and stir till it dissolves. Add ¼ tsp green cardamom powder and cook till you get a syrup.
Step 2
Place the flour in a bowl, add ¼ tsp green cardamom powder and mix well. Add the sugar syrup and knead into a stiff dough.
Step 3
You can also add jaggery to the syrup if you wish. Divide the dough into lemon sized portions and roll into balls.
Step 4
Heat a non stick tawa. Flatten the balls and roll each lightly into thick rotis.
Step 5
Roast the rotis on the tawa on low heat to avoid burning. Turn over and cook till both sides are equally cooked and golden.
Step 6
Serve hot or at room temperature.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
