Loli Food

BACON LOLLIPOPS

Steps:

• Soak about 28 bamboo skewers in cold water for 20 minutes.
• Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray and line it with parchment paper.
• Combine the sugar, maple syrup and cayenne in a medium bowl; stir in the water.
• Cut the bacon strips across in half. One at a time, dunk the pieces of bacon in the sugar mixture, wipe off the excess with your fingers, and place the pieces flat on the baking sheet. When the bacon has formed one layer on the pan, thread a skewer through each slice, keeping the slices flat and leaving some of the skewer sticking out at the bottom as a handle.
• Top the skewered bacon with a second piece of parchment paper and place an empty baking sheet on top. This keeps the bacon weighted down so it stays nice and flat. (The sheet pan goes directly over the parchment-topped bacon.) Bake until the bacon is cooked through and dark brown around the edges, about 35 minutes. Transfer to a wire rack set over a baking pan to cool.
• Once cooled, you can store the bacon lollipops for 1 to 2 days in the refrigerator; place them flat on a baking sheet lined with parchment paper and wrap tightly in plastic wrap.

LOLLIPOPS

Steps:

• Arrange the lollipop sticks in the lollipop molds and place on a baking sheet. Set aside.
• Combine the sugar, water, and cream of tartar in a heavy-bottomed saucepan over medium heat. Stir until the sugar is dissolved. Increase the heat to high and, without stirring, cook until the sugar is amber or until a candy thermometer reads between 300 to 310 degrees F (hard-ball stage), about 10 minutes (see Cook's Note*). Promptly remove the saucepan from the heat. Carefully stir in the flavored extract.
• Work quickly, drop 1 teaspoon of the hot mixture into each lollipop mold. Reheat the mixture briefly over low heat if it starts to thicken. Let the lollipops cool for at least 15 minutes. Remove from molds and store in airtight containers or wrap individually.

FROZEN BANANA LOLLIES

Steps:

• Peel the bananas and trim off the very ends if you'd like them neater. Then chop them each into 4 equal-sized chunks. Thread a strawberry onto each lolly stick first, then push on the pieces of banana.
• When all your banana pops are made lay them on a baking tray and put in the freezer, uncovered, for 1 hr.
• Put the yogurt into a tall glass or jug then dip each banana pop into the yogurt to coat (avoiding the strawberries), then place back onto the tray to refreeze until set.
• Melt the chocolate in the microwave in 30 second bursts (stirring after each blast) then pour into a mug. Dip the end piece of each banana pop in the chocolate then sprinkle over the hundreds and thousands.
• The chocolate should set pretty much instantaneously, but you can keep them in the freezer until you want to serve them for up to 1 week.

SWEET SINDHI FLATBREADS (MASALA LOLI)

Steps:

• Combine the flour, salt, green chiles, tomato, onion, cilantro, garlic, and ginger.
• Slowly add the 4 tablespoons of hot oil, rubbing it into the flour. rub the flour and seasonings well for 10 minutes, extracting as much liquid from the seasonings as possible. See if you can form a ball of dough. If you cannot, slowly add 2-4 tablespoons water, or enough to form a very firm dough. Knead well and form a ball.
• Cover the dough ball with plastic wrap and set aside for 2-4 hours.
• Knead the dough again. If it has gotten too wet, add a little flour. If too dry, add a few drops of water.
• Set a cast-iron griddle, cast-iron frying pan, or Indian tava over medium-high heat.
• Divide the dough into 4 parts. Oil your hands lightly and make 4 balls. Flatten the balls to make 4 patties. Keep 3 balls covered while you work with the fourth.
• Now, on a lightly oiled surface, roll out the patty into a 5 1/4-inch round. (The edges might be slightly rough but that is as it should be.) Prick a few holes on the bread with a fork.
• Slap the bread onto the hot griddle. Cook about 1 minute on the first side. Turn the bread over and cook the second side for a minute.
• Turn it over again. Reduce heat to medium. Now dribble about 1/2 teaspoon oil on the griddle very near the circumference of the bread. Cook 30 seconds, pressing down on the bread with a spatula.
• Turn the bread again, dribbling another 1/2 teaspoon of oil near its circumference. Cook 30 seconds, pressing down on the bread again.
• Keep turning every 30 seconds or so until the bread has a few brown spots and is cooked through, 4-5 minutes in all.
• Remove and keep covered.
• Turn the heat up to medium-high again and make the second bread. Make all the breads this way.

LOLI

Steps:

• Preheat the oven to 350°F.
• Grease the sides and bottom of a round pan about 16" in diameter.
• Combine all the ingredients, except the sesame seeds, in a large mixing bowl and mix well.
• Pour the mixture into the pan and smooth with a spatula.
• Sprinkle with sesame seeds.
• Bake in the oven for about 1 hour or until golden brown. Cool before serving.