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.
Lapsi (Broken Wheat Halwa)
- ½ cup Wheat Broken
- 1½ cups Milk Evaporated (use regular milk or just water instead)
- 5 tbsps Sugar (or more to taste)
- 3 tbsp Ghee (Clarified Butter)
- a pinch Cardamom Ground
- 2 tbsp Cashews Almonds &
- 1 tbsp Raisins
- Heat 1tbsp ghee in a small saute pan, fry the nuts and raisins until golden brown. Remove and set aside.
- To the same pan, add 2tbsp ghee and add the broken wheat and cook until it starts to smell nutty and fragrant.
- Add the milk and 1 cup water; bring the mixture to a boil; lower the heat and simmer the mixture until the broken wheat is cooked through, about 10-12 minutes.
- Next add the sugar; mixture will become liquidy and slowly will start to thicken. Cook until the mixture thickens considerably, another 10 minutes.
- Finally add the cardamom and fried nuts and raisins. Serve hot or cold or at room temperature.