In a bowl mix sugar and water, keep it aside for 1 to 2 hours, or till sugar dissolves.
In another bowl, take the flour, add 4 tsp ghee and mix in well until the flour looks very crumbly.
Slowly add the sugar water and knead to a thick and hard dough.
Divide the dough into two balls.
Roll out to a thick chapati and heat a tawa.
Grease well and cook the chapati on low flame and cook on both sides.
Keep pressing the Lolo gently with the help of a dry napkin and turn sides occasionally.
In a bowl add the ghee.
When the chapati is golden, remove from fire and place it on the ghee. Add some more ghee on top.
Keep the mitho lolo covered.
The Lolo will absorb the ghee
Remove the Lolo from the plate and serve.
The Lolo is generally served with pickle and papad.
I had it as such, even when it became cold it was delicious bread to enjoy.