*Godhuma Rava - 1 kg or 4 cups
*Split Mung Dal - 1/2 kg or 2 cups
*Water - 3 litres or 12 cups
First in Nonstick pan add 2 tsp ghee n add rava n roast lightly n keep aside.
Roast Mung dal too n keep aside.
Cook these with water in 10 litre pressure cooker for 3 whistles. Mix well once it's done from top to bottom.
*Ghee - 1/2 kg or 2 cups
*Cashews - 3 handful
*Sultanas - 1 n 1/2 handful
*Dried Coconut pieces - 1 cup
*Cardamom powder - 3 tsp
*Jaggery - 1 kg or 4 cups
*Sugar - 1/2 kg or 2 cups
*Water - 2 cups
First fry Cashews n Sultanas in Ghee in a broad deep pan, keep aside, fry Coconut pieces too n keep aside.
In a another deep nonstick pan add water, jaggery, sugar, cardamom powder n very tiny bit pacha karpuram (smash with your finger tips, while adding) once melted add it to cooked wheat n add rest of the ghee. mix n add fried nuts n cook for 5 mins on simm heat n Switch off.
Godhuma Rava = Lapsi Coasrse = Cracked Wheat.
Pacha Karpuram = Edible Camphor
To get brown texture keep small katori of sugar aside n melt away n add lastly to give brown tan.
If taking for a Party take extra 1/2 cup of ghee n layer it on top. This way it won't dry easily.
Strain the jaggery syrup if it is bad quality one. In that case add cardamom powder to cooked lapsi n pour syrup on top.
© 2016 by Rajani Rayudu