Lapsi
METHOD:
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Dissolve the jaggery in the boiling water, add yellow colouring and leave aside
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Melt the butter and add oil. Add the fennel seeds and allow to splutter
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Add the broken wheat and fry slowly over medium heat until light brown and crisp
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Mix in the desiccated coconut and fry for a few minutes
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Slowly pour in the previously prepared liquid, stirring constantly
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Add all the remaining ingredients except milk and cook over low heat for a few minutes until most of the liquid has been absorbed
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Add milk, mix well and cook in oven at 160°C (Gas Mark 3 or 325°F) for 30 minutes
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Sprinkle almonds and pistachios
INGREDIENTS: (Ten servings).
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1/4 kg broken wheat
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125 gms jaggery (ghor)
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250 gms butter
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50 gms desiccated coconut
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2 tbsp oil
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25 gms sultanas
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1 tbspfennelseeds
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1 tsp ground cardamom
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1/4 tin evaporated milk
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½ tsp nutmeg
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Yellow colouring
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75 gins coarsely ground almonds and pistachios for decorating
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Boiling water - same volume as wheat