ट्रेडीशनल सिंधी रेसिपी – स्वीट कोकी – बिस्किट जैसी खस्ता । Sindhi cuisine, Meetho Lolo – Sindhi Koki
Meethi Koki is a famous sweet flatbread in Sindhi cuisine. It has quite a different taste and texture. You can enjoy it as breakfast with mango pickle or any dip of your choice.
Follow the directions along with the images and prepare delicious Meethi Koki.
Directions:
1. Take 1/2 cup of sugar and 6 tbsp of water in a cooking pot and boil it till the sugar dissolves.
2. Once the sugar dissolves, turn off the flame, keep the syrup aside, and allow it to cool.
3. Take 2 cups of wheat flour, add 5-6 coarsely crushed cardamom, 4 tbsp of ghee, and mix well.
4. Pour the syrup gradually into the flour and knead a stiff dough. Cover the dough and set aside for 10 minutes.
5. Apply a little ghee to your hand and knead the dough again after 10 minutes. Add 4 tsp of water to the dough as it has become hard.
6. When the dough is ready, divide it into 4-equal portions.
7. Roll each portion of the dough into a 3 or 3.5 inches diameter sheet and mark cuts over it with a knife.
8. Heat a pan and grease it with ghee. Place the koki on the pan and roast it for 4 minutes over low flame.
9. Flip the koki, apply a little ghee over it, and flip the koki after a few minutes.
10. Do the same with the other side too and roast till golden brown. Each koki will take 10-12. Meethi kokis are ready to be served.
- Sugar - ½ Cup (100 grams)
- Water - 6 tbsp
- Wheat Flour - 2 Cup (300 grams)
- Desi Ghee - 8 tbsp
- Cardamom - 5-6, coarsely ground
- Take ½ cup of sugar and 6 tbsp of water in a cooking vessel and boil it till the sugar dissolves.
- Once the sugar dissolves, turn off the flame, keep the syrup aside, and allow it to cool.
- Take 2 cups of wheat flour, add 5-6 coarsely crushed cardamom, 4 tbsp of ghee, and mix well.
- Pour the syrup gradually into the flour and knead a stiff dough. Cover the dough and set aside for 10 minutes.
- Apply a little ghee to your hand and knead the dough again after 10 minutes. Add 4 tsp of water to the dough as it has become hard.
- When the dough is ready, divide it into 4-equal portions.
- Roll each portion of the dough into a 3 or 3.5 inches diameter sheet and mark cuts over it with a knife.
- Heat a pan and grease it with ghee. Place the koki on the pan and roast it for 4 minutes over low flame.
- Flip the koki, apply a little ghee over it, and flip the koki after a few minutes.
- Do the same with the other side too and roast till golden brown. Each koki will take 10-12. Meethi kokis are ready to be served.
