Lapsi

• 1 cup: Broken wheat (dalia)
• 3/4 cup: Sugar
• 2 tablespoon: Almonds
• 16-18: Raisins
• 1 teaspoon: Cardamom powder
• 3/4 cup: Ghee
• 2 1/2 cup: Hot water

1. Soak the raisins in 1/2 cup water and keep aside.
2. Heat ghee in a heavy bottomed pan, add the broken wheat. Saute on a high flame till it turns pinkish brown.
3. Add hot water, partly cover and cook on a medium flame till most of the water has evaporated. Add more water if the wheat is not tender enough.
4. Once all the water has evaporated, add the sugar, ghee and 1/2 cup water. Stir. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes.
5. The lapsi is ready when the ghee starts oozing out from the sides of the pan.
6. Serve hot garnished with blanched almonds and pistachios.