Rajasthani Lapsi

Ingredients

  • 2 tablespoons ghee/clarified butter
  • 2 cloves
  • 4 green cardamoms
  • 1 cup daliya/broken wheat
  • 2 tablespoons raisins
  • 8-10 almonds
  • 8-10 cashews
  • 3 cups hot water
  • 1 cup gud/jaggery powder

Please measure daliya, water and jaggery from the same cup

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

  1. In a pressure cooker add ghee and once it turns hot add cloves and green cardamom and roast them for 10-15 seconds.
  2. Now add daliya and roast for 3-4 minutes until it gets a light brown colour and turns aromatic.
  3. Further add cashews, almonds, raisins and roast for a minute.
  4. Add hot water and jaggery powder and mix well.
  5. Let it simmer on medium flame for 2-3 minutes until it gets couple of boils.
  6. Now pressure cook for 3 whistle. Open the lid once the entire steam has been released.
  7. Serve hot!

Recipe Notes

  • Please measure daliya, water and jaggery from the same cup. For 1 cup daliya you need 3 cups water and 1 cup jaggery. Keep this ratio in mind and you can divide or multiply the recipe as per your requirements.
  • You can skip the nuts if you do not like them.
  • If you dont have jaggery powder then replace it with regular jaggery, just chop it in small pieces and use.
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