Moist and soft, the old-fashioned lapsi, oozes with the richness of the desi ghee. It is always cooked on festive days like Akhatreej, Dassera and Diwali.
- On a low flame, in a pan, melt jaggery in 2 cups of water. Strain to remove impurities. Keep aside.
- On a low flame, melt ghee in a pan. Add broken wheat. Stir continuously till light golden brown in colour.
- Add the remaining boiled water. Boil on a high flame till the wheat is cooked.
- Reduce the flame. Add the jaggery water. Stir. Cook till the water is absorbed and the ghee separates.
- Garnish and serve hot with chole.
- If the lapsi becomes too dry, add extra warm water.
For Kesari Lapsi:
Add saffron paste after adding jaggery water.