1 small bowl Rajgira Powder,
3 to 4 Tea spoon Desi Ghee,
One and Half bowl Pitambari Ruchiyana Jaggery Powder,
One forth Tea spoon Elaichi / Cardamom powder,
Milk or Water (As per taste or liking) Kaju (Cashew) / Badam (Almond) / Pista Powder (As per taste or liking)
Heat a pan and roast 1 bowl of dry Rajgira powder until golden brown. Switch of the flame and add Milk or Water as per your liking and stir it continuously. Mix one and half bowl of Pitambari Ruchiyana Jaggery Powder and one forth tea spoon of Elaichi powder. Keep on stirring. Again boil the mixture for 1 minute on low flame and keep on stirring while mixture is boiling. Switch off the flame and close the pan with lid. While serving add 3 to 4 Tea spoon Desi Ghee and some Kaju, Badam, Pista Powder. (As per taste or liking). You can add milk or water to serve lapshi thick or thin as per your liking.
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