MITHYUN TIKKYUN / DEEP FRIED SWEET FLAT BREADS

Mithyun Tikkyun are deep fried sweet flat breads made specially for Sataein / Thadri. You can use only maida or mix wheat flour in any proportion you like. Even the shapes also vary.. some prefer round while some cut into quarters. These days using the cookie cutters you can even make a fany shape. I have made the Traditional shape which is round with the pinched edges.

Ingredients:
Maida .... 1 cup
Wheat flour ... 1 cup
Fine semolina .. 2 tbsps
Sugar ......... 1/2 cup
Water ........ 3/4 cup
Cardamom powder .. 1/4 tsp (optional)
Sesame seeds ........ 1 tbsp
Desi ghee ............ 2 tbsps
Oil ............... for frying.

Method:

Add the sugar with luke warm water and mix it well until it melts. You can also soak it for few hours and keep mixing it a few times in between.

Now take the maida, wheat flour and semolina. Add the sesame seeds and cardamom powder.

Mix together and make a well. Add melted ghee.

 Mix until it resembles crumbs. It should form a lump when pressed in your palm which means the ghee is sufficient.

Now add the sugar syrup little by little and make a stiff dough. Use only as much is required.

Roll out a portion of it into a thick roti. You can make it round or pinch the edges as shown in the picture,

Heat oil. Lower the flame and deep fry the tikkyun until crisp and golden brown in colour flipping them carefully a couple of times to fry evenly.

Remove them in a plate and let them cool down before boxing them.

NUKHTI / MITHI BOONDI / SWEET BOONDI

Sweet boondi is also known as "Nukhti" in Sindhi. We usually make this as prashad during festive days and sometimes the fine variety of namkeen sev is mixed together with the boondi to balance the taste. The preparation is not very difficult if you get the consistency of the boondi batter right.

Ingredients:
Gram flour ..... 5 tbsps
Water ........... 3/4 cup or as needed (to make the batter)
Baking soda ... 1 pinch
Salt ................ 2 pinches
Sugar ............ 3/4 cup
Water ........... 1 cup (for the syrup)
Cardamoms .... 3-4 (lightly crushed)
Saffron ............ few strands
Muskmelon seeds .. 1/2 tbsp (optional)
Unsalted pistachios ... few (sliced)
Siver varq ........... for garnishing (optional)
Dried rose petals .... for garnishing
Oil ........... to fry the boondi

Method:

Mix the gram flour, salt, baking soda and water to make a smooth batter of dropping consistency.

Heat oil in a pan and take few spoons of batter on a flat ladle with small holes.Tap it to drop the boondi into the oil.

Reduce the heat and fry the boondi until it is done.

Repeat the same until all the batter is used up. Drain it on a kitchen tissue.

Now take sugar in a pan. Add water, cardamoms, saffron and bring to a boil.

Keep stirring with a spatula until it is thick and one string consistency. Tip in the muskmelon seeds and stir.

 When the sugar syrup is almost to the point where it starts crystallizing, add the fried boondi and stir stir quickly until the boondi is well coated.

Leave it uncovered for a while and the boondi will soak up the syrup and each grain is separated. Stir it carefully to separate the grains..Add the pistachios.

Allow it to cool and put it in a serving bowl. Garnish with dried rose petals and silver varq if you like.

PANCHAMRUT / PANCHAMRIT

Panchamrut or Panchamrit is a Holy preparation made with 5 ingredients, milk, curd, honey, ghee and mashed banana. Few Tulsi (Holy Basil) leaves are also added to give a nice flavour and taste. It is made for festive rituals and a spoonful is served as prashad after the puja.

Ingredients:
Milk ..... 1/2 cup or as needed
Curd ..... 2 tbsps
Honey ... 1 tbsp
Ghee ..... 1/2 tsp
Banana ...2 tbsps (mashed)
Tulsi leaves .. few

Method:
1. Combine all the ingredients together in a bowl.
2. Add some Tulsi leaves.
3. Serve a spoonful as Prashad after offering to God. 

GUR JO LOLO / SWEET ROTI WITH JAGGERY

This is another version of Sindhi lolo made with jaggery instead of sugar. Using jaggery is a better
option too. We usually make this as a prashad on Poonai (Guru Poornima ) day to break our fast.

Ingredients:
Wheat flour ... 5 cups
Jaggery    .  250 gms  (about 1 and 1/2 cups after crushing)
Ghee / oil ... as needed (you can use half and half too mixed together if you think only ghee will be heavy )

Method:
1. Crush the jaggery. Cook it adding about 2 cups water on low flame until it melts. Remove the impurities. Strain and set aside to cool.
2. Take the flour in a big bowl and add about 1/4 cup ghee or oil and mix well. When you take a small portion in your hand and press it like a muthiya it should be firm and not crumble. This is the test that the ghee (moin ) is sufficient.
3. Now add the melted jaggery syrup little by little and make a stiff dough.
4. Divide the dough into 5 or 6 portions. Roll each portion into a thick roti.
5. Shallow fry it on a griddle spooning a little ghee or oil on low flame until it is crisp and done.

See the procedure of making lolo in the video

MITHO LOLO / MITHI LOLI ( Sindhi Sweet Roti )

This is a Traditional Sindhi sweet roti made for the Satai /Satam festival also known as Thadri . We pray to Sitala Mata ( believed to be a reliever of pain and suffereings ) and observe "Thado" which means" Cold ".  Apart from Lolo many other dishes like pakoras, patato sabzi, sai bhaji, kanbho, dahi wadas or dahi boondi, satpuras, nankathais etc etc are prepared a day before and eaten cold on this day. The choolah / gas ( during olden times  charcoal sigri was used) on which we make the lolas is not lit on the Satai day and we offer some prayers to it with small lolos one round and one square , known as "Tikris " . More smaller tikris,  ( usually 7 round and 7 square ) are made  for offering prayer to Sitla Mata " on Satai.  These are also made the previous day, first on the tawa before the other lolas are made..

Ingredients:
Sugar ... 1 and 1/2 cups
Water .. 2 cups
Wheat flour .. 5 cups
For mixing in the dough - 1/4 cup oil + ghee ( I like to use half and half as only ghee makes them too heavy )
Ghee and oil to use for making lolas .. 1 cup or more

Method:

1. Add the water and sugar and keep mixing with a spoon or a whisk until it melts. You may use warm water but do not boil it to make it like a syrup. ( This will make the lolas hard. )

2.Take the wheat flour in a big bowl and first mix the ghee and oil ( about 1/4 cup ) . When you press a little portion of this atta in your hand it should become solid like a mutiya. If not add a little more ghee.
 (this is the tip to check the amount of ghee to be added)

3. Now add the sugar syrup little by little and knead the dough. Use as much syrup as needed and leave the remaining to add little by little to it each time you make a lolo as the kneaded flour becomes a bit dry when kept for some time.

4. Roll out a big chunk of flour into a round shape carefully. Fry the lolo on tawa spooning oil and ghee on a medium flame first and then make it low. ( Never make on very high flame)

5. Turn it very carefully using a broad spatula and spoon a little ghee again.

5. After removing from the tawa into the plate spoon a little more ghee over the lolo. In olden days people used to dip them in the ghee ( I believe some people still do it )







                                                                         Tikris 

Note: The mentioned quantity makes 5 lolas. Accordingly you can use this measurement to make as many required.

See the making procedure of lolo in the video..