Sweets · Mitharaan
Lola
Jaggery ball candy (fried jaggery-and-sesame flour balls)
Small, hard-dough balls of refined flour, sesame and ghee, bound with a thick jaggery syrup and deep-fried in oil until cream-coloured; a mitho, taraylo sweet that keeps for about 15 days. It is a breakfast item eaten with roasted papad, and is also made for Thado.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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In a toap (pot/saucepan), heat the water on a medium flame. Add the jaggery pieces and let them melt and blend into the water, stirring from time to time. Cook until the syrup turns thick.
In a separate vessel, mix the refined flour, the till seeds and the ¼ cup ghee.
Work the jaggery syrup into the flour mixture.
Add a couple of drops of water and knead into a hard dough. Divide it into 8 small balls.
Heat the frying oil on a medium flame. When it is hot, fry the lolas until they turn creamish (cream) in colour.
Remove, drain off the excess oil, let them cool, and serve.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Usually a breakfast item served with roasted pappad (papad). Lola is also made during Thado (Thadri).
Recipes mentioned here
Nutrition
EstimatedPer ball
200 kcal
- Protein
- 2 g
- Carbohydrate
- 27 g
- Fat
- 9 g
The recipe makes 8 small balls.
Whole recipe
1,590 kcal
- Protein
- 17 g
- Carbohydrate
- 214 g
- Fat
- 74 g
Everything in the ingredients list, plus the oil soaked up in frying.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. For deep-fried food we count the oil the food soaks up, not the whole pan of oil. How we estimate
Good to know
Shelf life about 15 days.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos