Method:

Heat a pot with 2 glass of water on a slow flame. Allow to boil. On another gas, heat vessel on medium flame.  Pour some clarified butter into the vessel. Fry raisins and transfer into the plate. Fry cashew and almonds till turns brown. Crush the cashew and almonds in to the mortar and pastel. Keep aside.

In a same vessel add broken wheat. Add some clarified butter. Fry the broken wheat on a slow flame till golden brown. Then, add 1 glass of boiled water into the broken wheat, mix well. Keep a lid, on a vessel. Allow to cook at least for 10 to 15 minutes on a medium flame. In between check the water level. Add some boiled water if required. Because, broken wheat take time for cooking. Initially, you have to cook the broken wheat in a water only. Once it cooked properly, then you move ahead for further process.

After 15 minutes, check whether laapsi cooked or not. Once laapsi cooked properly, add shredded jaggery, raisins, crushed cashew and almonds. Mix well. Keep a lid and allow to cook for another 5 minutes. Remove the lid. You can see the jaggery is dissolved into the laapsi. Mix it again. Don’t keep much water in a laapsi. You may cook for another 5 minutes. Consistency should be like a Sheera. Turn off the flame.

Keep the lid on a vessel. After few minutes, remove the lid and add 1 cup hot milk into the laapsi. Mix well.

Remember before adding milk you have to turn off the flame.

Now the laapsi is ready. Serve hot in breakfast. Very healthy to eat in morning breakfast.

Thank you.

Have a beautiful day.