We are on our last mile of the statewise blogging marathon – just 3 more to go before we wrap up this Indian food odyssey. I am already feeling wistful about the non-stop blogging the past few weeks and the months of preparation that went into it. I truly am grateful to Srivalli and the wonderful blogging marathoners for this wonderful experience. I’ve learned about so many wonderful new dishes, it has opened up my thinking. Everyday cooking is no longer going to be the same anymore. The Lapsi of Uttar Pradesh is going to be my new Kesari. Made just like kesari but with broken wheat, Lapsi is creamy, nutty and yummy. I loved it.
I picked a simple sweet from Uttar Pradesh. Uttar Pradesh is a large densely populated state in northern India. It has a long history, has a number of famous monuments and attracts a large number of tourists every year. Uttar Pradesh has a rich food culture, the very famous Awadhi cuisine has its roots in Lucknow, Uttar Pradesh.
I’ve been guzzling more oil than an old Ambassador car with all the deep frying I’ve been doing this month what with the statewise blogging and the sweets I made for the recent birthdays. I decided to take it a little light and easy and made this Lapsi instead. I’ll definitely be making it again.
Prep time: 5 mins
Cooking time: 25 mins
Broken wheat rawa – 1 cup
Milk – 3 cups
Ghee – ¼ cup
Sugar – ¾ cup
1. In a heavy bottomed wok, roast rawa in 2 tbsp ghee on low heat stirring often to make sure it doesn’t burn – about 10 minutes.
2. Pour in the milk, stir well, cover and simmer till all the milk is absorbed and the rawa is cooked through.
3. Add sugar and mix well. Once the sugar dissolves and the lapsi is nicely thickened (reaches a kesari/halwa consistency) pour in the ghee and mix well. Switch off. Garnish with fried cashews. Serve warm.