Lapsi

Method

Heat ghee in a heavy-bottomed pan and lightly roast the broken wheat for 3-4 minutes, stirring continuously until fragrant and lightly golden. Add the milk and water, then bring to a boil and simmer for 12-15 minutes, stirring occasionally, until the wheat becomes soft and creamy. Crush the jaggery and add it to the mixture along with crushed cardamom seeds and a pinch of salt, stirring until completely dissolved. In a separate small pan, heat a little ghee and fry the cashew nuts and raisins until golden, then add to the lapsi. Continue simmering for another 2-3 minutes until the mixture reaches a thick, porridge-like consistency. Serve hot in bowls, drizzled with remaining ghee if desired.