To prepare Lapsi, heat ghee in a non-stick pan. Lightly crush the green and black cardamoms and add them to the pan. Next, add the cleaned daliya (broken wheat) and roast it well until it turns a nice golden brown. Once the daliya begins to turn reddish, add the coconut slices and continue roasting.
Once the daliya is evenly roasted, add a small amount of water and cover the pan with a lid. When the water starts to dry up, remove the lid and add a bit more water. Repeat this process three times, adding water gradually.
While the daliya is cooking, heat ghee in a separate pan and fry the almonds and raisins until golden. Check the daliya by removing the lid. When a small amount of water remains, add jaggery pieces and mix well until it melts completely. Add the fried almonds and raisins and stir everything together. Cover the pan once again with the lid.
Finally, check the Lapsi once more. When the water has fully absorbed, and the ghee begins to separate, turn off the flame. Serve the hot Lapsi alongside Kadhi for a delicious meal.
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