Makes 6-8 depending on the size
Can be used for breakfast or given to kids to carry to school.
lasts for 2-3 weeks at room temperature.
1. Wheat flour- 2 cups
2. Sugar/jaggery-1/2 cup (60 gms)
3. Oil- 2 tbsp
4. Water to make firm dough.
5. Green cardamons (choti elaichi)4-5 ( peeled and crushed)
6. Milk- 1tbsp.
- In a saucepan boil about a cup of water, add sugar and cardamons (peeled or crushed)
- Let the sugar dissolve properly
- 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
- Now this is tricky as the syrup consistency should not be too thin or else the lolis will be less sweeter .It should be dark brownish in colour
- Now let the syrup cool off properly
- Strain it
- Take the wheat flour, mix oil and pour the syrup little by little and knead the flour, adding more syrup at intervals
- The dough should be stiff and if needed very small amount of water can be added
- Take a ball size portion of this dough and with the help of rolling pin roll it a little thick. ( you can cut it into a proper round shape with the help of a round sharp edged cup)
- Make multiple holes on it using a fork.
- Put it on a hot griddle and cook it on low flame, adding generous amount of oil and tossing it gently at regular intervals
- Since it is thick, cook it on really low flame , till small brown patches appears on both side
- Tastes best with curd or pickle or a hot cup of decaf tea/herbal tea.
Variation- Salt and Pepper Loli.
Omit the sugar and cardamoms. Add 6-7 freshly crushed whole peppers to the 2 cups flour. Add 1 tsp salt. 4-5 tbsp oil and make a thick dough with water/milk and cook the same way. Sprinkle and press in little Shahjeera/ Caraway seeds on top before cooking.