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.
Cuisine
indian
Servings
Prep Time
10-12
40
Cook Time
40 Minutes
Servings
Prep Time
10-12
40
Cook Time
40 Minutes
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
Instructions
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.