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RECIPE DESCRIPTION:
Ingredients
Ghee 1⁄2 Cup (8 tbs)
Cloves 5 Small
Cinnamon 3 Small
Bulgar wheat 1⁄2 Cup (8 tbs) (Lapsi)
Water 2 Cup (32 tbs)
Cashew nuts 10 Gram
Raisins 10 Gram
Kesar 5 Gram
Sugar 1⁄3 Cup (5.33 tbs)
Almonds 1⁄4 Cup (4 tbs), slivered
Cardamom powder 1 Teaspoon
Directions
MAKING
1. In a pressure cooker on medium heat, melt ghee, add cloves and cinnamon. Stir in the lapsi and roast it on a low to medium heat until golden brown.
2. Once it is golden brown, pour water, add cashew nuts, raisins, kesar and mix well. Cover the cooker with the lid and cook the lapsi for about 10 whistles. Once done, remove the cooker and set it aside to let the pressure come down within the cooker.
3. Once the pressure comes down the cooker, open it and fluff the lapsi with a spoon. Stir in the sugar and mix well. Turn on the heat to medium and cook for 25 minutes or until the sugar melts and the ghee separates from the lapsi making the mixture thick.
4. Once the ghee separates from the lapsi and the lapsi is thick, switch off the heat and get ready to serve.
SERVING
5. Serve the lapsi hot in a serving bowl garnished with some almonds and cardamom powder.
Credit: YouTube
