Lapsi

Congratulations Abhinav! I was ecstatic to hear that you won an Olympic Gold for India.  You were representing a country of 1 billion people,  and amidst enormous pressure you delivered a gold. You got for India her first-ever Individual gold medal in Olympics. I am very happy for you today and it’s time to celebrate!

To celebrate an occasion by cooking something sweet is a common Indian tradition and I decided to carry it on by making a Gujarati sweet called Lapsi. There are new-world sweets and old-world sweets. Lapsi certainly belongs to the latter category. I think it was always a must-have item on the wedding menu at one time, but I am not sure if that is the case any more. For me, every cuisine/dish invokes different types of feelings and Lapsi reminds me of the hospitality and good nature of the Gujarati folk.

A big fan of jaggery/goL, I decided to make make Lapsi with brown sugar this time and was quite pleased with it.

Lapsi - An "Old World" sweet made in western parts of India

Lapsi - An "Old World" sweet made in western parts of India

1/2 cup broken wheat

1/3 cup sugar

1/4 cup ghee

1/4 cup raisins and almond slivers

1/2 tea spoon powdered cardammom

brown sugar, wheat (fada), almond-raisin, ghee

Clockwise: brown sugar, wheat (fada), almond-raisin, ghee

I roasted the wheat in ghee for about 10 minutes on medium-low heat. You will see the color of the wheat change from pale brown to a reddish brown. This is a good time to add the raisins and almonds. On the side, boil 2 cups of water and add to the wheat mixture. Stir well and cover the pan with lid. Keep the heat low and cook the mixture for about 10 minutes. Stir the mixture a couple of times in between. After 10 mintues you will see that wheat has soaked up  all the water and looks nice and fluffy. Add the sugar, cardammom powder and mix well.  cook for 5 more minutes.

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