Recipe credit: Indian delight
Picture credit: Fatima A Latif
Made by: Shaida Latib
Bismillah hir Rahman nir Raheem .1 cup laapsi (crushed wheat)¾ cup sugar¼ cup ghee (Clarified butter)1 cinnamon stick2 cardamom pods2 tablespoon dessicated coconut1 tablespoon slivered almonds
Braise laapsi in ghee (Clarified butter) till golden brown with elachie & cinnamon stick, add 2 to 3 cups boiling water & cook on low till soft, add sugar & coconut cook till it is well absorbed in laapsi. Add 1 cup milk cook on very low heat for about ½ to ¾ hour till laapsi is soft adding more water if necessary. Serve with nestle cream & slivered almonds on top. Optional 1 tablespoon saunmf (fennel) can be added when braising laapsi I omitted it.