This is one of unique and important festival in the Sindhi festival calendar. The festival is dedicated to Goddess Mahalaxmi, the Goddess of wealth and being celebrated during the “Shiradhs” – a time period of two weeks dedicated for paying homage to forefathers. Celebration of festival starts with tying “Sagaro” a thread belt compiled from raw thread with sixteen knots,on wrist. On the eighth shiradh, sagaro is untied
To mark the end of festival a special worship prayer of Goddess Mahalaxmi is conducted in near by temple where all the ladies are gathered with sagara of all the family members. Each sagaro is rolled over the set of four “Puris” and for each sagara set of two each Sori [sixteen pointed Tiki] and Titar [with four points] are made and after the worship are to be eaten by the family member concerned.
For this festival Tikyoon, Lola and Satpuda are prepared in Sindhi homes. Satpuda soaked in sweet milk is one of tasty sindhi food. (source-The sindhu world)
Last month we observed this untying of thread and the best part of it was making fried Lola , a desi cookie that my son loves a lot.
Though normally these are made with either sixteen or four pointed edges (depending on your family traditions) but I asked my son to help me making those, without bothering how many pointed tips it had, since these were not going for pooja ceremony, but into the school lunchbox of my son. And he likes these to be somewhat star shaped:-)
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Serves: 4
- 250 gm whole wheat flour
- 60 gm sugar
- 35 ml oil
- Water
- Green cardamons (choti elaichi)3-4
- Oil for frying
- In a saucepan boil about a cup of water, add sugar, 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 lolas will be less sweeter.The syrup should be bit sticky when rubbed between the tips of fingers.
- 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
- Now take a small portion of this dough and roll it till a thickness as that of paratha is achieved
- With the help of an inverted small steel bowl or glass, or any cutter, cut the rolled dough into small poori sized discs
- You can fry them as it is or to make it more appealing to kids, pinch the edges at short intervals
- 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
- 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)
- Deep fry them on low flame till nice golden colour is achieved
- 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
- Let these cool and later, store them in airtight container.
- Fried lolas, if stored properly, have a shelf life of about a week
This is my entry for Paajakas –Deep fried or steam cooked sweets even
Also this goes to Tongueticklers, the Theme of October is FIC-Brown
Lolo my sweet niece, Aunty is missing you so much.
Shubhada
hey
Thanks for the recipe. I have linked your recipe on my blog “Mahalakshmiya ja Sagra”
Mahalakshmiya jo sagro sabhni jo bhaag bhalo kando..!!!
http://www.ritustudio.blogspot.com/2014/09/mahalakshmiya-ja-sagda.html
Hi, Thanks for the recipe. I have linked your recipe on my blog for Sindhi festival “Mahalakshmiya ja Sagra”. “”
Mahalakshmi jo Sagro sabhni jo bhaag bhalo kare.. !!
My mom use to make rots fro mahalaxmi sagra from maida and a little of suji, can u let me know the proper quantity for the same.
thanks
Hi Alka! just went to your site by chance.Actually i was searching recipe of meetha daliya when i came across your site,went through it and liked it.Then i saw this recipe ‘LOLO’.It is fried, so now i want to know as to can this be made by baking it in microwave {covection+grill}? if yes,how & at what temperature?
Thanks a lot for this receipe…. was deseperately in need of thsi as I have to fry lolas today and not bake them for thadri….. Love u Alka di…. U are my angel….
Hi Thnks for this wonderful lolo recipe looking forward for baked lola recipe n ganesh ji kutti recipe the gur wheat balls
Best Wishes N God Bless For keeping up the sindhi tradition
Karisma Kapoor’s mother Babita Shivdasani is a Sindhi. Karism’a mom Babita nicknamed Karisma as Lolo – after this sweet Sindhi recipe. Isn’t that cute?
thanx for such a good reciepy. god bless u
I hope I muster the courage to try this soon. I always find it tricky having to boil sugar 🙂
Hi Alka,
Awesome!! my mom just prepared these rooth for me today, mom’s are so sweet 🙂 thanks for such a wonderful blog 🙂 God Bless 🙂
Regards,
Bhavesh
All of this is totally new to me and made a most interesting read.
Lolos (liked the name) sound like wheat puris in a sweet syrup, and nice.
My Sindhi friend brings this when you have to have ‘thanda’ khaana – its the same, isn’t it? I love it and now that I have the recipe I shall make it for my kids too – Thanks:)
Lolo sounds interesting. Looks like it doesn’t drink much oil. Info on the festival made a good read.
I’ve never heard of this before, but it looks so yummy.
These look delicious. Nice job, Alka!
Great Alka, I knew like this sweet my owner used to make and call it thokva.. was searching for the recipe. I am going to try this next. abhi thode cookies bache hein.. waiting to get over 🙂
alka,it looks cute and yummy.its easy to prepare also,thx for sharing
Happy vijayadasami
very tasty indeed and easy to make… thanks
Alka every time i visit your blog i learn something new…..the sweet lolo looks delicious (never knew it was festival food)…the perfect snack for evenings when you get back home from work.
The name really drew my attention here. I am totally ignorant of Sindhi culture and dishes, so this is new to me. Glad to learnt it!
hi thks for the recepie its really nice
you are making things so easier for us
thks once again, please sand me the simple recepies for louki,guaar,
turnip and karela
hi thks for the recepie its really nice
you are making things so easier for us
thks once again
Nice background about the ceremony… even better are those star sweets… good job.
lovely sweet… both the sweet and the info abt the festival is new to me .thanks for sharing
Lovely post good information on Sagaro, though I have never kept this used to go to the temple for sure and only had the lolo with curds. So sweet of your son to help in.