TOSHAS

sindhi sweet dish

150g maida(flour)
a pinch of salt
1/2tsp baking powder
100-120g sugar
oil to fry
3tbsp ghee

sieve the maida with salt and baking powder
mix in the ghee and add water to form a thick dough as for parathas
divide the dough into small portions
rub your palm with oil and take each portion of the maida between your palms and shape into a round ball or an elongated 1/2"pc
shape all the portions in this way
heat enough oil in a kadai and deep fry the toshas a few at a time on a low flame so that they get cooked from the inside too
fry till they are golden brown, drain and keep aside

in another pan heat 2-3tbsp water and add the sugar and allow to melt
when the sugar is hot add the prepared toshas and stir gently
put out the flame so that the sugar coats the toshas. allow to cool
lasts for 4-5days

MITHI SEVAI(PUNJABI)

mithi sevai
(punjabi)

200g sevai
150g sugar
400ml water
1/2tsp cardamom powder
4tbsp ghee
dry fruits

heat the ghee in a kadai
lower the heat and add the vermicelli
fry over a low flame stirring from time to time till the vermicelli attains a golden brown color
add the water to allow it to boil and the vermicelli to cook in the water
when most of the water has been absorbed, add the sugar and stir gently
continue to cook over a low flame till the sugar has mixed well
serve with fried potatoes garnished with dry fruits

to make the fried potatoes just peel and cut the potatoes and deep fry in oil till golden brown

LOLI(PUNJABI)

loli
(punjabi)

250g wheat flour
125g sugar
100ml water
3tbsp ghee
ghee or oil for shallow frying
melt the sugar and add the water to make a syrup
knead the flour with this sugar syrup and the ghee to form a thick and hard dough
divide it into large portions
take a fist size lump of dough and roll into a 5" diameter circle with the help of a rolling pin dusting with flour, if required
the dough will be rolled out to about 1/2" in thickness
make light criss cross insertions with a knife on the surface of the rolled out dough
heat a tava(griddle) and shallow fry the loli on a very low flame adding ghee from time to time and cooking the loli on both sides till it is crisp cooked well inside and on both sides
to get the best taste this loli is cooked on a very low flame though it is time consuming
serve hot or cold with pickle