Mothi lolo: A Sindhi dessert loaded with health and nutrients
Sindhi cuisine is a treasure trove of flavors, offering a delightful blend of sweet and savory dishes. Among these culinary gems, Mitho lolo, a traditional Sindhi flatbread, stands out not just for its delicious taste but also for its nutritional richness. This sweet treat combines the goodness of whole wheat flour, jaggery, and ghee, making it a wholesome dessert.
To prepare mitho lolo, you'll need the following ingredients
Two cups of whole wheat flour (atta), three-fourths of a cup of jaggery (gud) powdered or half a cup of sugar, half a cup of water, four tablespoons of ghee for the dough (or oil if you prefer vegan), one tablespoon of cardamom (elaichi) powder, and one tablespoon of ghee (optional, for applying on top of the cooked flatbread).
Step 1: Prepare the jaggery syrup
To begin, fill a bowl with room-temperature water. Add the jaggery or sugar, and allow it to sit for a few hours or even overnight. The idea is to let the jaggery completely dissolve, which usually takes two to three hours. For an extra touch of flavor and nutrition, sprinkle in a dash of cardamom powder to enhance the blend.
Step 2: Preparing the dough
In a separate bowl, mix the whole wheat flour and four tablespoons of desi ghee. Stir until it starts to come together, adding more ghee if necessary. Once the jaggery syrup is ready, pour it into the flour mixture gradually and knead the dough until it reaches a semi-firm consistency. This process marries the rich flavors of ghee and the sweetness of jaggery.
Step 3: Cooking the flatbread
Take a handful-sized portion of the dough and roll it out into a thick flatbread using a rolling pin. Place it on a hot griddle and cook it over the lowest possible flame. Keep flipping the flatbread until brown spots appear on both sides. You can top it up with more ghee and serve this amazing dessert with some sweetened cream.
