Another comfort food for dessert

I once attended a Rajasthani function at my friend's place and along with all other rajasthani courses I had dessert. It looked like rice with chocolate. I asked my friend was it "chocolate rice" and all my other friends had a laugh. Then she told me that it was "Lapsi" a dessert that rajashtani's must have at their functions. At that time I did not know what lapsi was. It tasted like chocolate flavoured pongal but the rice did have a hard bite to it unlike the pongal. I still fell in love with it and after knowing the health benefits of lapsi I started making it often during festivals as offerings to God.
This entry of mine goes to JFI- Whole Grains hosted by Suganya of "Tasty Palettes".






LAPSI

Ingredients :

1 cup cracked wheat
1 cup jaggery
3 cups milk
1 cup water
2 tbsp. ghee
some raisins and cashews for garnishing
1/2 tsp. cardamom powder
few saffron strands

Method :

1. Heat 1 tbsp. of ghee and fry the cashews till pink and remove. In the same ghee fry the raisins till they puff up and remove aside.
2. Heat remaining ghee, add the cracked wheat and fry in a medium flame until the wheat changes its colour to white and then light pink
3. Add warm water and warm milk to the cracked wheat and cook covered until the wheat is fully cooked. ( you can also pressure cook till 2 whistles ).
4. Add the jaggery and keep stirring till the jaggery dissolves and gets infused with the wheat.
5. Sprinkle cardamom powder and garnish with cashews, raisins and saffron.