A Fried Sweet~Lolo
Prep time
Cook time
Total time
Traditional Sindhi festival food,Ghach, or fried Lola are deep fried sweet snacks made from whole wheat flour and sugar/jaggery syrup
Recipe type: Breakfast
Serves: 4
  • 250 gm whole wheat flour
  • 60 gm sugar
  • 35 ml oil
  • Water
  • Green cardamons (choti elaichi)3-4
  • Oil for frying
  1. In a saucepan boil about a cup of water, add sugar, cardamons (peeled or crushed)
  2. Let the sugar dissolve properly
  3. Alternatively some of sugar can be substituted with jaggery, so in that case boil jaggery and sugar together, also put a spoonful of milk as it will remove the impurities of sugar
  4. Now this is tricky as the syrup consistency should not be too thin or else the lolas will be less sweeter.The syrup should be bit sticky when rubbed between the tips of fingers.
  5. Now let the syrup cool off properly.Strain it
  6. Take the wheat flour, mix oil and pour the syrup little by little and knead the flour, adding more syrup at intervals
  7. The dough should be stiff and if needed very small amount of water can be added
  8. Now take a small portion of this dough and roll it till a thickness as that of paratha is achieved
  9. With the help of an inverted small steel bowl or glass, or any cutter, cut the rolled dough into small poori sized discs
  10. You can fry them as it is or to make it more appealing to kids, pinch the edges at short intervals
  11. With a fork spoon, prick on one side of these discs so that they get properly fried from inside.Repeat the whole procedure with remaining dough
  12. Now take a frying pan, heat the oil (remember the oil should not be too hot or else the core will be uncooked,but if oil is too little hot,the lola will crumble or get soggy)
  13. Deep fry them on low flame till nice golden colour is achieved
  14. Generally after frying these, a spoonful of powdered sugar is spread over the centre of these lola and a spoonful of hot oil is poured over it.But I avoided it, due to the health reasons
  15. Let these cool and later, store them in airtight container.
  16. Fried lolas, if stored properly, have a shelf life of about a week
Recipe by Sindhi Rasoi |Sindhi Recipes at https://sindhirasoi.com/2008/10/a-fried-sweetlolo/