Jainworld
Jain World
Sub-Categories of  PARYUSHAN TIME RECIPES
Amchoor
Atte Ka Seera
Choonbadi
  Ghatte Ka Saag - Curry
  Goondh Ki Raab
  Khakhras
  Lapsee
  Lemta Or Patolia
  Methi Papad Sabzi
  Mogar -Skinned Split Gram ki Sabzi
  Moong Subzi
  Mung Pani
  Papad Choori
  Parodhi
  Pathod with Variations
  Soonth

LAPSEE

Ingredients :


1 cup wheat germ (slightly big grained)
1 cup jaggery or sugar
3 cups water
3/4 cup ghee
1 tbsp. almonds peeled and slivered
1/2 tsp. cardamom powder
 

Method :

1.      Boil together 1 cup water and jaggery or sugar till fully dissolved.

2.      Cover keep aside.

3.      In a heavy sauce pan heat ghee.

4.      Add wheat germ, stir and cook on low till light golden.

5.      An aroma must exude. Boil remaining 2 cups water.

6.      Add to roasted wheat germ, cook till grain is tender, and water is absorbed.

7.      Add hot sweet water. Strain while pouring in.

8.      Stir gently, and cook till all water is absorbed and ghee separates.

9.      Sprinkle cardamom powder, half almonds, mix well.

10.  Garnish with remaining almonds.

11.  Serve hot.

Making time: 30 minutes
Makes: 3 cups lapsee
Shelflife: Serve fresh. Refrigerated 2 weeks.
Refrigerate and heat small quantities as required.

Nutritive value per cup

Protein 15.2gms
Fat 54.76gms
Minerals 2.24gms
Fiber 0.89gms
Carbohydrates 90.49gms
Energy

916.64kcal