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A traditional Sindhi sweet flatbread made with whole wheat flour and jaggery. This slightly crisp, chewy, and aromatic bread is a festive treat, perfect for breakfast or as a travel snack.
For 4 servings
Prepare the Jaggery Syrup
Knead the Dough
Rest and Divide the Dough
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A traditional Sindhi sweet flatbread made with whole wheat flour and jaggery. This slightly crisp, chewy, and aromatic bread is a festive treat, perfect for breakfast or as a travel snack.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 629.63 calories per serving with 8.16g of protein, it's a moderately challenging recipe perfect for breakfast or snack or dessert.
Roll the Lolo
Cook the Lolo
Serve
Add 2 tablespoons of finely chopped almonds or pistachios to the dough for a nutty texture and added richness.
Incorporate 1/2 teaspoon of fennel seeds (saunf) or a pinch of nutmeg powder into the flour for a different aromatic profile.
Mix in 1 tablespoon of white poppy seeds (khus khus) into the dough for a subtle crunch and unique flavor.
Made from whole wheat flour, Sindhi Lolo is a good source of complex carbohydrates, which provide a steady release of energy, keeping you full and active for longer.
Jaggery is a natural, unrefined sweetener that is a good source of iron. Regular consumption can help in preventing iron-deficiency anemia and boosting hemoglobin levels.
The use of whole wheat flour (atta) makes this flatbread rich in dietary fiber, which aids in digestion, promotes gut health, and helps maintain regular bowel movements.
One piece of Sindhi Lolo contains approximately 450-500 calories, primarily from whole wheat flour, jaggery, and ghee. It is an energy-dense food.
Sindhi Lolo can be considered moderately healthy when consumed in moderation. It uses whole wheat flour, which is high in fiber, and jaggery, which contains more minerals than refined sugar. However, it is also high in calories and fat due to the significant amount of ghee used.
Yes, you can use brown sugar or regular sugar, but it will alter the traditional flavor, color, and aroma. Jaggery provides a unique molasses-like taste that is characteristic of this dish. If using sugar, dissolve it in warm water just like the jaggery.
This usually happens if the cooking flame is too high. Lolo is thick and needs to be cooked slowly on a low flame to ensure the heat penetrates to the center. Cooking on high heat will brown the exterior quickly, leaving the inside uncooked.
Let the lolo cool down completely, then store it in an airtight container at room temperature. It stays fresh for up to a week, making it an excellent snack for travel.