Lapsi
Moist and soft, the old-fashioned lapsi, oozes with the richness of the desi ghee. It is always cooked on festive days like Akhatreej, Dassera and Diwali.
Preparation Method
- On a low flame, in a pan, melt jaggery in 2 cups of water. Strain to remove impurities. Keep aside.
- On a low flame, melt ghee in a pan. Add broken wheat. Stir continuously till light golden brown in colour.
- Add the remaining boiled water. Boil on a high flame till the wheat is cooked.
- Reduce the flame. Add the jaggery water. Stir. Cook till the water is absorbed and the ghee separates.
- Garnish and serve hot with chole.
Additional Note
- If the lapsi becomes too dry, add extra warm water.
- For Kesari Lapsi: Add saffron paste after adding jaggery water.
Ingredients
- 500 grams broken wheat
- 500 grams jaggery (cut)
- 300 grams Ghee
- 6 cups water (boiled, approx.)
- 1 teaspoon cardamom powder (coarse) To Garnish (optional)
- 3 tablespoons almonds (slivers) To Garnish (optional)
- 1 teaspoon saffron paste For Kesari Lapsi
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