For the 3rd day under “Traditional Dishes” theme for this week’s Blogging Marathon, I made Lapsi. Lapsi is made with broken wheat, ghee (clarified butter), sugar and milk (or water). From what I gather lapsi is very common in Gujarat and Rajasthan.
Traditionally broken wheat is sauteed in rather large quantities of ghee (clarified butter), but I used about 3tbsp of ghee for about ½cup of broken wheat. Broken wheat takes a little longer to cook and sugar should be added only after the wheat is thoroughly cooked.
All the recipes I’ve seen on the web have used broken wheat that is a little coarse, but I had fine wheat rawa in my pantry, so my lapsi looks a little smooth and not as grainy.
I used a combination of evaporated milk (left after making carrot kheer) and water, but using only water will also make delicious lapsi.