How to make Lapsi in traditional way | Fada Lapsi Recipe | Gujrati fadani lapsi recipe

• 1 cup daliya / broken wheat  
  
• 3 cup water, hot
• ¼ cup jaggery (vellam) 
•  1 tbsp ghee / clarified butter 
• 2 tbsp cashew / kaju, chopped  
• 2 tbsp almonds / badam, choppes
• 2 tbsp raisins / kishmish 
• ¼ tsp cardamom powder 
• few threads saffron

Lapsi cooking instructions

Step 1: Boil two cups of water add ¼ cup jaggery, once the water is boiled turn off the flame and keep it aside.

Step 2: Take one and half cup Daliya/broken wheat in a bowl and add little bit of oil and mix it well with hand so it will moisturized  

Step 3: Heat a pan add 2 to 3 table spoon of ghee/Clarified butter.

Step 4: Add daliya into pan and sauté until its turned golden brown, it will also puff up.(I take 5-6 minutes for sauté)

Step 5: Add the boiled jaggery water and stir it well.

Step 6: Cover it with lids then aging mix it well.(take care that lapsi shouldn’t stick to the pan.)

Step 7: After 10-15 minutes it will ready to serve. If you want to check you can check it with the help of spoon. you just press the lapsi, if it cooked then it would turn soft, if its not cooked itll still remain hard so note that when you are checking.

Step 8: Serve it hot in a bowl; now add powdered sugar and ghee according to your taste. You can add chopped dry fruits like cashew / kaju, almonds /badam, raisins / kishmish. You can also add ¼ tsp cardamom powder. Add few threads of saffron.