Lapsi or ‘Fada Lapsi’ as it is called in Western India is known as “Dalia”.
We made this sweet dish when we started some new dealing or moving into a new home, or weeding. Two different styles one is add water and jaggery and second is add milk and sugar…but I make this with water and sugar….because I like this two combination…..
Only you care the wheat and water ratio is 1:3 for perfect dish.:)
Ingredients:
1-cup broken wheat (Gehun ka fada or Lapsi Fada),
3-cup water for cooking,
1\2-cup Ghee,
1-cup sugar,
5-6 Badam (Almonds),
5-6 Kaju (Cashewnut),
10-12 kismis.
Decorate with grated dry coconut.
Method:
Step 1: Keep the water to boil simultaneously with the following Preparation.
Step 2: Heat the ghee in thick bottom pan.
Step 3: When ghee is fully warmth after that add Lapsi fada in it. So it becomes roast easily.
Step 4: Cook this Lapsi Fada in law flame.
Step 5: When Lapsi fada is cooked then ghee is appear above the fada and they start to give their fragrance and also they are golden brown in color.
Step 6: Add boil water in it slowly because when you add water then the mixture will ‘bubble’ and ‘splutter’ also.
Step 7: After that add sugar in it.
Step 8: Keep on stirring to avoid lumps and add kismis in it.
Step 9: Add kaju and badam pieces in it. Keep aside little number of nuts for garnish.
Step 10: Cook this Lapsi fada until all the liquid is dried and the fada becomes soft and fluffy.
Step 11: When Ghee apper in side of pan then turn off the flame.
Step 12: Garnish with Badam, and grated dry coconut.
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