STEP 1.Heat half of ghee in a heavy bottomed pan, add the broken wheat. Saute on a high flame till it turns pinkish brown.
STEP 2.In a pressure cooker, add sauted daliya, put 2 cups of water and let it cook until 3 whistles.
STEP 3.In a pan pour the remaining ghee, let it heat, add pieces of cashew nuts, raisins, saunf .
STEP 4.Then add jaggery. Stir till jaggery melts. Once jaggery melts, add cooked daliya and keep on stirring so it does not stick to pan.
STEP 5.Once ghee starts oozing out from the sides of the pan add cardamom powder and pinch of jaifal and mix it well.
STEP 6.Lapsi is ready, place it in dish and make pieces as u desire.
STEP 7.Garnish with almonds.
Nutrition value
280
calories per serving
2 g Fat6 g Protein59 g Carbs2 g FiberOther
Current Totals
2 g Fat
6 g Protein
59 g Carbs
2 g Fiber
MacroNutrients
Carbs
59 g
Protein
6 g
Fiber
2 g
Fats
Fat
2 g
Vitamins & Minerals
Calcium
44 mg
Iron
2 mg
Vitamin A
1 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
13 mcg
Vitamin B12
0 mcg
Vitamin C
1 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
67 mg
Manganese
1 mg
Phosphorus
95 mg
Selenium
0 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment