Lapsi – The Jainsite World's Largest Jain Website

Name: Lapsi – The Jainsite World's Largest Jain Website
Ingredients: 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.; If the lapsi becomes too dry, add extra warm water.; For Kesari Lapsi: Add saffron paste after adding jaggery water.; 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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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.

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Ingredients

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.
If the lapsi becomes too dry, add extra warm water.
For Kesari Lapsi: Add saffron paste after adding jaggery water.
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