This dessert lapsi hails from the western Indian states of Rajasthan, Gujarat and Maharashtra. This is a pudding made with Dalia which also known as broken wheat. Lapsi has another names such as lapsi halwa, fada ni lapsi, sweet Dalia, lapsi sheera and cracked wheat pudding. This is an traditional version of making lapsi. In this dessert, jaggery aka gur is added instead of sugar.
MOONG LAPSI INGREDIENTS-
• 1 cup foxtail millet
• 1/4 cup yellow moong daal ( split)
• 1 tbsp cardamom powder
• 1/4 cup jaggery gur
• 1 tablespoon ghee
• 2 tablespoon cashewnut broken
HOW TO PREPARE MOONG LAPSI
1. Heat a pan on medium heat and roast the yellow moong daal until a lightly roasted aroma is released. Don’t allow the moong daal to turn brown.
2. Place the roasted moong daal and the millet along with jaggery and cardamom into the pressure cooker. Add 2 cups of water ,cover the pan, place the weight on and pressure Cook until you heat one whistle.
3. After the one whistle, turn the heat to low and simmer for 3 to 4 minutes . After 3 to 4 minutes , turn of the heat and allow the pressure to release naturally. Keep this aside.
4. Now heat a tablespoon of ghee in a small pan and roast the cashew nuts until golden and crisp. Turn off the heat and keep aside.
5. In the final steps to make lapsi, add the roasted cashew nuts into the cooked millet and daal.
6. Stir well on medium heat for about 5 minutes until the jaggery has got well blended with the millet and daal mixture. The lapsi is ready . Turn off the heat .
7. Serve the gujarati style lapsi.
