SINDHI SWEET ROTI || SWEET CHAPATI

Sindhi Sweet Koki || Sindhi Sweet Maani (Koki / Lolo)

Click hear to read this recipe in Hindi 👉sindhi-mitho-lolo-mithi-mani-mithi-roti-sweet-indian-flat-bread-hi/

 MITHO LOLO IS A TRADITIONAL SINDHI SWEET CHAPATI, IT IS PREPARED FOR THADRI (SATAM / SATAY) FESTIVAL.SWEET LOLO IS VERY IMPORTANT IN SINDHI CULTURE.

 Meetho Lolo is a traditional Sindhi sweet bread, prepared for the Thadadi (Sataya/Satam) festival.  The festival of Thadari falls on the seventh day after Rakshabandhan in the month of Shravan. Thadari is an important festival of Sindhis, Goddess Sheetla Mata is worshiped on this day.  

It is believed that by keeping a fast on this day and worshipping Goddess Mother Sheetla, the skin diseases, all the diseases of the eye and diseases like smallpox and measles do not remain in the family of vrati and the defects caused by cold are removed.

Sheetla Mata likes cold things very much, on this day the mother of the house after the puja (worship), in this particular worship, the mother gives the bhog of the cold food made to a day before (on the day of Chhath) and the same food is distributed as prasad. On the day of Thadri, the stove is not lit in the house, which is called Thadho (cool), in which the prasad of Meethi Maani (Sweet Lolo) are offered.

Along with sweet mani (Mitho Lolo), many types of dishes are prepared on this day like Sindhi koki without onion, Satpura, Sakker Pare, Dahi Vada, Farsi Puri, Methi Paratha, Khasta Pakwan, Khato Bhatta (curd rice).

Apart from this day, when chicken pox comes out on the body of the children, then the elders of the house consider it as an outbreak of mother Shitla.  Therefore, in order to calm and please Mother Shitala, after the child’s recovery, after keeping this fast, like Satam, it is necessary to make sweet maani (mitho lolo) for this day also.

In this way, Mitho Lolo has great importance in Sindhi culture.  To make it, after adding moyan (ghee) to wheat flour, the dough is kneaded with sugar syrup then baked and finally it is soaked in ghee.

Table of Contents

Shindhi sweet koki || Sindhi Sweet Maani (Koki / Lolo) 1 Ingredients required for making Sindhi Sweet Roti:- 3 INSTRUCTIONS (Method to make Sindhi Sweet Mani) :- 3 How to make Traditional Sindhi Sweet Mani – step by step with pictures :- 5 Suggestions and Variations. 8 ★★ If you like this recipe, you can also try other recipes such as :- 9

COURSE:- SINDHI THADRI FESTIVAL SPECIAL, BREAK FAST CUISINE :- INDIAN SINDHI RECIPE KEYWORD :- MITHO LOLO   DIET :- VEGETARIAN   SERVINGS :- 5 SWEET ROTI SOAKING – 2 HOURS   PREPARATION TIME :- 12-15 MINUTES   REST TIME :- 15-20 MINUTES   COOK TIME :- 20-25 MINUTES   TOTAL TIME :- ABOUT 1 HOUR   SERVING TEMPERATURE :- Room Temperature  TASTE :- SWEET SERVED WITH :- CURD or PICKLE

 Ingredients required for making Sindhi Sweet Roti

 1. Wheat flour – 2 cups

 2. Sugar – 1/2 cup

 3. Water – 1/2 cup (for soaking sugar)

 4. Ghee + Oil – 1/4 cup (for moyan)

 5. Ghee – 2 to 3 tsp (for dipping the roti)

 6. Cardamom Powder – 1/2 tsp

 7. Salt – pinch (optional)

 INSTRUCTIONS (Method to make Sindhi Sweet Mani)

 1. To make sweet roti, first put sugar in a bowl, add water to the level of sugar and keep it soaked for 2 hours.  Or mix it with a spoon until the sugar melts.

 2. After sugar dissolves in water, take wheat flour in a mixing bowl or in a big vessel (parat), add cardamom powder and 1 pinch of salt and mix it.

 3. Mix the ghee and oil (about 1/4 cup) into the flour, and mix it, then mash this mixture with the help of your fingers for 3 to 4 minutes and mix the ghee well with the flour.

 4. Now take some flour from this mixture in your hand and make a fist by pressing , it should come in the shape and not broken, means, the amount of ghee is equal, if it is not made then add ghee of 1-2 tbsp. (This step is to check the quantity of ghee.)

 5. Now add sugar water little by little to it and knead a hard dough.

 6. Cover the dough and keep it to set for 15 to 20 minutes.

 7. After 25 minutes, mash the dough a little and divide it into 5 parts, giving it a round shape and make balls.

 8. Take one dough out of it and flatten it with your palm and place it on the rolling board.

 9. Now roll it gently into a round shape, of about 6 to 7 inch in diameter and 1/4 inch in thickness. 

 10. Now heat the tawa to roast the Sindhi sweet roti, when the tawa becomes medium hot, reduce the flame to low and place the rolled roti, and make cuts lightly on it.  Make a mark and let it cook for 2 minutes.

 11. After 2 minutes, flip it on the other side. (Flip it very carefully so that it does not break.)

 12. Now roast it by pressing it with the help of a dry napkin or handkerchief, as if it is cooked from inside, in this way, roast it till golden spots appear on both the sides.

 13. Meanwhile, put 1 teaspoon ghee in a deep plate and keep it on the side.

 14. When the sweet bread is roasted till it becomes golden, take it off the pan and place it in a plate with ghee, add 1 teaspoon more ghee from above and leave it for a while as it absorbs the ghee.

 15. Till then put another sweet roti on the pan and roast it, take out the fried roti which was dipped in ghee in the middle of baking the second roti.  Put in  Similarly, out of the remaining 3 balls, prepare the roti by roasting it and dipping it in ghee.

 Now cool this Sindhi sweet roti and store it in an air tight container.

 How to make Traditional Sindhi Sweet Mani – step by step with pictures

    1. To make sweet roti, first put sugar in a bowl, add water to the level of sugar and keep it soaked for 2 hours.  Or mix it with a spoon until the sugar melts.

 

 2. After sugar dissolves in water, take wheat flour in a mixing bowl or in a big vessel (parat), add cardamom powder and 1 pinch of salt and mix it.

 3. Mix the ghee and oil (about 1/4 cup) into the flour, and mix it, then mash this mixture with the help of your fingers for 3 to 4 minutes and mix the ghee well with the flour.

 4. Now take some flour from this mixture in your hand and make a fist by pressing , it should come in the shape and not broken, means, the amount of ghee is equal, if it is not made then add ghee of 1-2 tbsp. (This step is to check the quantity of ghee.)

 5. Now add sugar water little by little and knead a hard dough.

 6. Cover the dough and keep it to set for 15 to 20 minutes.

 7. After 25 minutes, mash the dough a little and divide it into 5-6 parts, giving it a round shape and make balls.

 8. Take one ball out of it and flatten it with your palm and place it on the rolling board.

 9. Now roll it gently into a round shape, of about 6 to 7 inch in diameter and 1/4 inch in thickness. 

 10. Now heat the tawa to roast the Sindhi sweet roti, when the tawa becomes medium hot, reduce the flame to low and place the rolled roti, and make cuts lightly on it. Make a mark and let it cook for 2 minutes.

 11. After 2 minutes, turn it to the other side. (Flip it very carefully so that it does not break.)

 12. Now roast it by pressing it with the help of a dry napkin or handkerchief, so that it also ripens from the inside, in this way roast it till golden spots appear from both sides.

 13. Meanwhile, put 1 tsp ghee in a deep plate and keep it on the side.

 14. When the sweet roti is roasted till it becomes golden, take it off the pan and place it in a plate with ghee, add 1 teaspoon more ghee from above and leave it for a while as it absorbs the ghee.

 15. Till then put another sweet roti on the pan and roast it, take out the fried roti which was dipped in ghee in the middle of baking the second roti. Similarly, out of the remaining 3 dough balls, prepare the roti by roasting it and dipping it in ghee.

# Now cool this Sindhi sweet roti and store it in an air tight container.  Serve it with curd or pickle.

 Suggestions and Variations

1. If you have less time then you can also use hot water to melt the sugar but keep in mind that only heat the sugar and water together, do not boil and make syrup or else the sweet lolo will become too hard.
2. Do not roll the sweet mani too thin, it will dry out by rolling it thin.
3. Cook it on very low flame, if it is cooked on very high flame it will be cooked from outside but it will remain raw from inside.
4. Sweet Lolo (mithi mani) can be used for 2 to 3 days by storing it in an air tight container.

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