Another popular but still not the worldwide-popular dish in Rajasthani cuisine is Lapsi. And just like how the Dal Bati Churma goes together, or there's the Dal Chawal Khatta combo -- this one is a Lapsi Chawal Kadhi combination:
Lapsi is sweet, made with broken wheat.
Kadhi is sour and savory, spiced and flavory.
Chawal is plain rice, versatile and nice.
Lapsi Chawal Kadhi is usually made in Rajasthani/Marwari households on special occasions or festivals (not that it cannot be cooked on any regular day). While you prepare kadhi on one side and allow it to come to a boil, and rinse rice and leave it to cook until done, you can make lapsi on the third flame of your cooktop and within 30 minutes you can have a delicious meal of Lapsi, Chawal, and Kadhi.
Recipe for Lapsi
Serves 4-6 people
My Mother-in-Law's Recipe
1 Tbsp clarified butter (ghee)
1 cup broken wheat (daliya)
3 cups hot water
1 cup sugar
few strands saffon (kesar)
2 Tbsp clarified butter (ghee)
2 Tbsp raisin (kismis)
2 Tbsp fennel seeds (saunf)
2 Tbsp crushed or powdered almonds (badam)
2 Tbsp grated/dessicated coconut (nariyal)
1/4 tsp cardamom powder (elaichi)
Heat ghee in pan on medium heat. Add broken wheat and cook till light golden brown. Switch off the heat and add water into the pan, cover for 10 minutes. (While waiting for the broken wheat at this point you can prepare rice and kadhi!) The broken wheat will expand to almost twice the quantity.
Then switch on the heat on medium again, add the sugar + saffron + ghee + raisins + fennel seeds + almonds + coconut + cardamom powder. Stir it until sugar melts and everything is mixed well, and switch off the heat. Your Rajasthani Lapsi is ready, serve it warm with hot kadhi and rice.
Here is my recipe for kadhi that you can make without the pakora.
You are going to LOVE the strong flavor and aroma of fennel seeds -- of all the Lapsi I have tasted made by many people in my life, I have loved this the most and I believe it is because of the fennel seeds that others do not add as much. I know some people add edible color to their Lapsi and I detest that, honestly.
Of all the Indian sweets and desserts that you know of, which other sweet treat can you think of that is as easy and quick to make as Lapsi?!
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