Lapsi

Lapsi is a traditional Indian sweets served during festivals or on auspicious days. Made with bulgar or broken wheat this dish shall resembles grainy texture and not mushy. I cooked this Lapsi on Ganesha chahurthi as neiveidhyam. I used jaggery instead of white sugar which gives the Lapsi it's signature deep dark caramel colour.

You may serve Lapsi as wholegrain nutrients filled breakfast with more added nuts and it's absolutely delicious and wholesome. Make a great one pot dish too and ideal if you're traveling and in need quick hunger fix.

Ingredients 

1 cup broken wheat

3/4  cup jaggery 

4 cardamoms pods,crushed

3 cups water

Pinch of salt

2 tbsp raisins 

2 tbsp chopped almonds

2 tbsp chopped cashews 

1/4 cup ghee/clarified butter

Methods

Melt jaggery in 3 cups of water and strain to remove residue. Keep aside. 

Melt ghee and fry the chopped cashews, almonds and raisins. Keep aside.

In the same pan roast the broken wheat over low heat till fragrant and golden in colour. 

Add the melted jaggery, season with salt and crushed cardamom pods. Stir continuously.

Cover with lid and cook till water evaporated and ghee oozes out on the sides of the pan. 

Add the fried raisins,cashews and almonds . Stir and remove from heat.

Serve hot.