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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Lapsi Recipe

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This recipe for Lapsi is from MUM'S ZESTY KITCHEN SECRETS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups cracked wheat
6 cups boiling water
2 cups sugar
1 cup butter
½ cup medium shredded coconut
¼ cup raisins
1 can 354 ml evaporated milk
1¾ tsp. ground cardamom, ¾ tsp.. ground nutmeg,1 tsp. fennel seeds combined
1 tsp. crushed fennel seeds
pinch of saffron
¼ cup of sliced pistachios
½ cup of chopped almonds
¼ tsp. yellow colour
Directions:
Directions:
1. On medium heat melt butter in a large saucepan and add cracked wheat and shredded coconut..
2. Sauté coconut and cracked wheat with 1 tsp. of cardamom and nutmeg, and cook until light golden brown mixing at regular intervals
3. Add the raisins and mix well. Ensure that the cracked wheat does not burn at the bottom..
4. Preheat the oven to 250ºF
4. Add boiling water, a little at a time and lower the heat.
5. After 85% of the water has evaporated, add in the can of evaporated milk, sugar and almonds. .
6. In ¼ cup of hot water, add saffron and yellow colour, 1 tsp. of cardamom, nutmeg, fennel add to wheat mixture.
7. Cover the saucepan and transfer to the preheated oven for about ½ hour or until all the liquid has evaporated and you can see oil separating.
8. Garnish with pistachios, saffron and a pinch of cardamom, nutmeg and fennel..
Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
1 Hour

 

 

 

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