Thursday, 18 October 2012



  • 1 cup Broken wheat
  • 2 1/2 cups Hot water
  • 2 tablespoon Almonds
  • 3/4 cup Sugar
  • 15 nos. Raisins
  • 1 teaspoon Cardamom powder
  • 3/4 cup Ghee
  • Soak the raisins in 1/2 cup water and keep aside.
  • Heat ghee in a heavy bottomed pan, add the broken wheat. Saute on a high flame till it turns pinkish brown. Add hot water, partly cover and cook on a medium flame till most of the water has evaporated. Add more water if the wheat is not tender enough.
  • Once all the water has evaporated add the sugar, ghee and 1/2 cup water. Stir. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes. The lapsi is ready when the ghee starts oozing out from the sides of the pan.
  • Serve hot garnished with blanched almonds and pistachios.


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