Lapsi with Jaggery
Equipment
- Teacup used to measure is of 125 ml
- Kadhai / Wok
Ingredients
- ½ teacup Dalia (broken wheat)
- 1 tbsp Moong dal
- ½ teacup Gud (jaggery)
- 2-3 tbsp Desi ghee (clarified butter)
- 6-8 pieces dry coconut thinly sliced
- 4-6 Badam (almond)
- 4-6 Kaju (cashew nut)
- 4-6 Pistachio
- 12-15 Kishmish (raisins)
- ¼ tsp Cardamom powder
Instructions
Preparation
- In a pan, take half teacup water and jaggery and boil the mixture until jaggery dissolves, keep stirring.
- Strain dissolved jaggery water to remove any residue, keep it aside.
- Rinse and soak moong dal in water for half hour.
Method
- Heat 2 tbsp ghee in a heavy bottom kadhai (wok). Add dalia and roast it on medium flame until colour changes to golden, at this stage a very tempting and nice aroma is obtained.
- Add moong dal, mix properly.
- Add 2 teacups water, stir it, cover the kadhai with the lid, lower the flame and let it simmer on low flame till it is tender and water evaporates.
- Occasionally keep stirring, if necessary add some more boiled water.
- Now add jaggery water, stir it and simmer it until water evaporates. (Increase or decrease jaggery and desi ghee as per your taste.)
- In a pan heat little ghee, roast coconut and other dry fruits.
- Sprinkle cardamom powder and add dry fruits and mix well. (Reserve few dry fruits for garnishing).
- Transfer lapsi to the serving dish, garnish it with dry fruits and drizzle some desi ghee on it and serve it hot.