Maharashtrian Halwa: Lapsi

Name: How to cook Maharashtrian Halwa: Lapsi - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 servings
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Maharashtrian Halwa: Lapsi

Absolutely a DELISH accommodating any occasion or even in the simple deserts of our daily palates or any religious events- Nothing’s to be/can be more simple yet such a decadent one than this…!!!

Ingredient

Food ration :

2-3 servings

Cooking time :

20 mins. Prep Time: 10-15 mins.

1/2-3/4 Cup

Daliya or Broken Wheat: Well Washed & Soaked in the Warm Water for at least 2-3 hrs time- Then, strained & Set Aside- (However, this step is completely optional)

1 Pinch

or As Required Palm Jaggery/Sugar: Granulated- Palm Jaggery is highly recommended, if that’s readily available

1.5-2 Cups

Dry Fruits/Nuts: Finely Chopped or Sliced

Cooking instructions

* Step 1

First Up: Heat up a pan over the medium-high flame & in that add in the Milk & in that add in some cardamom powder & bring to boil nicely

* Step 2

While on another pan put over the medium flame: Some ghee is added in & we’re supposed to gently roast the Daliya until it turns a bit brownish in colour, a pinch of salt & nutmeg powder each, is added to it & sauté continues over the medium-low flame now once it’s nicely done

* Step 3

Now once the milk comes to a boil, turn off the flame for a couple of mins time & then, add into it the jaggery & mix everything well together until nicely combined and well blended- This step is important so as to avoid the curdling of the milk & a smooth even & nice mixture to be obtained- (Heat need be put off or lowered down completely in the pan of sautéed Daliya while the milk & jaggery are to be mixed in)

* Step 4

Once the jaggery is well mixed with the milk, turn off the flame now & pour in this liquid mixture to the other pan wherein the Daliya is being slow cooked so long- Pour in this milk-jaggery mixture with one hand while stirring continuously with the other to prevent lumps & curdling, heat should be kept at the bare minimum while doing this step- The final mixture need to turn out to be smooth & lump free

* Step 5

👇🏻👇🏻👇🏻

* Step 6

Finally, raising the heat up to the medium again- Stir well & cover it up to cook on the slow flame now for about 7-8 mins time or until it reaches to a thick & sticky consistency- Time, to add in the finely chopped dry fruits into it- Give it all a really good mix altogether until nicely combined and well blended

* Step 7

Turn off the flame & let it rest on the hot oven with the cover for some more time before serving it piping hot- It’s absolutely ready to be served now….ENJOY