Difference between revisions of "LAPSI"
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* Boiling [[water]] - same volume as [[Wheat]] | * Boiling [[water]] - same volume as [[Wheat]] | ||
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# Dissolve the [[jaggery]] in the boiling [[water]], add yellow colouring and leave aside | # Dissolve the [[jaggery]] in the boiling [[water]], add yellow colouring and leave aside | ||
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[[Category:Kenyan cuisine]] | [[Category:Kenyan cuisine]] | ||
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[[Category:Kenyan cuisine]] | [[Category:Kenyan cuisine]] | ||
Latest revision as of 16:44, 16 July 2012
Description
LAPSI
Ingredients
- 1/4 kg broken Wheat
- 125 gms jaggery (ghor)
- 250 gms butter
- 50 gms desiccated coconut
- 2 tbsp oil
- 25 gms Sultanas
- 1 tbspfennelseeds
- 1 tsp ground cardamom
- 1/4 tin evaporated milk
- ½ tsp nutmeg
- Yellow colouring
- 75 gins coarsely ground almonds and pistachios for decorating
- Boiling water - same volume as Wheat
Procedures
- Dissolve the jaggery in the boiling water, add yellow colouring and leave aside
- Melt the butter and add oil. Add the fennel seeds and allow to splutter
- Add the broken Wheat and fry slowly over medium heat until light brown and crisp
- Mix in the desiccated coconut and fry for a few minutes
- Slowly pour in the previously prepared liquid, stirring constantly
- Add all the remaining ingredients except milk and cook over low heat for a few minutes until most of the liquid has been absorbed
- Add milk, mix well and cook in oven at 160 °C for 30 minutes
