Lapsi
Mouth watering Gujarati sweet filled with the aroma of ghee and goodness of broken wheat.
Ingredients
| Broken wheat | 1/2 Cup (8 tbs) (Dalia) | |
| Sugar | 1/4 Cup (4 tbs) | |
| Cardamom powder | 1 Teaspoon | |
| Clarified butter | 1/4 Cup (4 tbs) (ghee) | |
| Warm water | 1 Cup (16 tbs) | |
| For garnishing | ||
| Almonds | 1 Teaspoon , blanched | |
| Pistachios | 1 Teaspoon , blanched |
Directions
MAKING
1. In a heavy bottomed pan, heat ghee, add the broken wheat. Saute on a high flame till it turns pinkish brown.
2. Add warm water, and cook on a medium flame till most of the water has evaporated. Add more water if the wheat is not tender enough.
3. Once all the water has evaporated, add sugar and stir well. The lapsi is ready when the ghee starts oozing out from the sides of the pan. Add cardamom powder and stir well.
SERVING
4. Serve hot garnished with blanched almonds and pistachios.
Recipe Summary
Nutrition Facts
Serving size
Calories 475Calories from Fat 237
% Daily Value*
Total Fat 27 g41.5%
Saturated Fat 15 g75%
Trans Fat 0 g
Cholesterol
Sodium 13 mg0.54%
Total Carbohydrates 57 g19%
Dietary Fiber 8 g32%
Sugars 25 g
Protein 6 g12%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
