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2 cups whole wheat flour (atta)
¾ cup powdered jaggery
½ cup water
4-5 tbsps ghee
1 tbsp cardamom/elaichi powder
1 tbsp ghee (to apply on top)
In a mixing bowl, take water to room temperature.
Add jaggery and leave it aside for 2-3 hours/overnight( until the jaggery dissolves completely).
In a separate bowl, mix the wheat flour and 4 Tbsps ghee until the dough starts to come together. You can add another Tbsp of ghee( if required).
Pour the jaggery syrup little by little and knead it to a semi-firm dough.
Take a handful size dough and with a rolling pin roll it into a thick flatbread.
Put it on a hot griddle, and Cook on the lowest possible flame.
Flip at regular intervals until brown patches appear on both sides.
After removing from the tawa, optionally apply a little more ghee over the loli.