Lapsi

I again joined in Blogging Marathon. I don't want to miss this marathon because I learnt a lot from this.Last month I missed this but this month again I am in the marathon
Rajasthan the land of King's, palaces and Desert. Rajasthani cuisine is very much influenced by life style and availability of ingredients. Most of the Rajasthani recipes they could last for several days and could be eaten with out heating. So for this month's marathon I have choosen my theme Regional Recipes from Rajasthan.
Sweet dishes are never referred as a dessert in Rajasthani cuisine, because Rajasthani sweets are had before, during and after the meal. There are a wide range of sweet dishes in Rajasthani cuisine, Sweets are relished as much as the spicy curries.Sweet dishes have an importent place in Rajasthani meal. In that list Lapsi is one of the famous and traditional sweet dish in Rajasthan.Let's check how to make Lapsi in Rajasthani style.......

INGREDIENTS:---
Lapssi (broken weat) --- 1 cup
Sugar ----- 1 cup or you can use 3/4 cup grated jaggery
Hot water --- 2 1/2 cups
Almonds -- 2 chopped (I used 10 cashew nuts)
Raisins ---- 10 no.
Ghee --- 3/4 cup

METHOD:---
1.Heat ghee in a thick bottom pan and add broken weat to ghee, fry till it turns in to pinkish color.
2. Add 2 cups of hot water mix well, cover and cook in alow flame till all the water evaporated and lapsi is almost done.
3. Add sugar mix well add remaining 1/2 cup water mix well.
4. Now place a tawa under the pan, reduce the heat to low and cook for 8-10 minutes, mix in between when ghee starts oozing from the sides of the pan remove from heat.
5. Garnish with blanched almonds or fried cashew nuts and risins and serve hot.

Lets check what the othe marathoners are blogging to day