Sindhi delicacy: Lola | How to make Sindhi delicacy: Lola

By Ritu Gaba  |  31st Aug 2015  |  
4.7 from 3 reviews Rate It!
  • Sindhi delicacy: Lola, How to make Sindhi delicacy: Lola
Sindhi delicacy: Lolaby Ritu Gaba
  • Prep Time

    0

    mins
  • Cook Time

    15

    mins
  • Serves

    2

    People

27

3





About Sindhi delicacy: Lola

The delicious and mouthwatering Sindhi delicacy: Lola is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Sindhi delicacy: Lola is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Sindhi delicacy: Lola. Ritu Gaba shared Sindhi delicacy: Lola recipe which can serve 2 people. The step by step process with pictures will help you learn how to make the delicious Sindhi delicacy: Lola. Try this delicious Sindhi delicacy: Lola recipe at home and surprise your family and friends. You can connect with the Ritu Gaba of Sindhi delicacy: Lola by commenting on the page. In case you have any questions around the ingredients or cooking process. The Sindhi delicacy: Lola can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Sindhi delicacy: Lola with other users

Sindhi delicacy: Lola

Ingredients to make Sindhi delicacy: Lola

  • Wheat flour- 250 grams
  • Sugar- 6 tablespoon
  • Ghee- 1/4 cup
  • Water- a little less then 1/4 cup
  • Peppercorns few
  • Almonds 2-3
  • Fresh cream (malai)- 1 tablespoon

How to make Sindhi delicacy: Lola

  1. Dissolve the sugar in water for 2-3 hours.
  2. Make a well in the wheat flour and add half of the very hot ghee in it. It should resemble bread crumbs when you mix it (mix it with a spoon).
  3. Add peppercorns.
  4. Now add sugar water to it and knead it into a stiff dough.
  5. Add 1 tablespoon fresh cream(malai) and knead again.
  6. Heat the tava and smear a little ghee.
  7. Divide the dough into two portions.
  8. Roll out each portion like a very thick chapati (press a couple of almond halves on 1 side) and roast on the hot tava on a very slow flame till it starts turning golden.
  9. Make sure not to put and ghee while the lola is on the tava.
  10. Remove lola on a plate when it turns golden and pour ghee on top of it immediately which will be absorbed by the lola.

My Tip:

Eat it with pickle for extra delight (not during pregnancy) Can be stored for up to 10 days without any preservatives or a fridge.

Reviews for Sindhi delicacy: Lola (3)

Akarshita prasada year ago

wowww..i was looking for authentic sindhi recipes and found this! Making it super soon :)
Reply

Ayesha Kumar2 years ago

Great sindhi recipe, more please! also can the sugar amount be lessened?
Reply

Sharoon Gidwani2 years ago

Soul food ! Took me down memory lane
Reply