Lapsi

Lapasee has not received its due place in the broader Indian cuisine.  It's a traditional Marwari dish that is synonymous with Ganesh pujan in any family.  Home warmings, the first day of marriage celebrations, Yagyopaveets or any occasion that warrants seeking Ganesh ji's blessings also warrants the need for cooking a pot of Laapsee in the kitchen! It's best served hot when the fragrance of cardamom and saffron best mix with the rich aroma of roasted wheat, to draw even the most satiated person's attention.

     

Ingredients
1 cup broken wheat (in marwaree it is called laapsee ka baat)
1/2 cup ghee
1 1 cup jaggery grated
3 cups water
6 pods of cardamom
3 tablespoons of sliced almonds
a pinch of saffron ( soakes in one tablespoon water)
Process:
Put a thick bottom pan on medium flame and put ghee and broken wheat and keep stirring it for 12 minutes till it is golden brown. Then add boiling water and let it cook  for next fifteen to twenty  minutes till it is tender.
Now add grated jaggery in it and stir.Let the jaggery melt in it and cook for next five minutes .
Then  add   powdered cardamom ,saffron  and almonds .In one teaspoon of  saffron water mix four teaspoon of sugar and garnish the dish with this yellow colored sugar.  It is ready to serve.

Tips
1 cooking time depends upon the size of wheat dalia.
  in market one can find medium cut ,big cut or fine dalia.do not use fine which is too small sized grains .One can use medium or big for getting good results

2 If you are short of time then you can take help of pressure cooker also
   use  pressure cooker for frying the bat in ghee and stir till it is golden brown.
   Now add  boiling water (twice the volume of bat ) in it.Cover with its lid and cook for two whistles and remove from burner.Let the steam get condensed for next ten minutes .Now open and add grated jiggery mix it and cook for two minutes till the jiggery melts and mixes well.