Research "Ek Khoj"

Lapsi is a sweet dish which is made out of wheat..
it is made mostly on auspicious day like diwali, navaratri, holi, etc.,
this is one of the popular dish made in rajasthan.

Ingredients:

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 Soak the raisins in 1/2 cup water and keep aside.
Heat ghee in a heavy bottomed pan, add the broken wheat.
Saute on a high flame till it turns pinkish brown.
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.
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.
The lapsi is ready when the ghee starts oozing out from the sides of the pan.
Serve hot garnished with blanched almonds and pistachios.

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Ghevar is a sweet dish.. which is made in gujrat...
this is mainly in demand on indian festive season...

Ingredients :

1 1/2 cups Sugar,
1 cup Water
3 cups Plain Flour
1 cup Ghee
3-4 icecubes
4 cups water
1/2 cup Milk
1/4 tsp Yellow Colour
1 kg Ghee
1 tsp Cardamom Powder
1 tbsp Almonds chopped
1 tbsp Pistachios
1 tbsp Milk
1/2 tsp Saffron dissolved in milk
Silver foil

Method:

Prepare syrup with 1 1/2 cups Sugar, 1 cup Water
Sugar syrup should be of 1 thread consistency and keep aside.
In a large bowl put ghee.
Add milk, flour and 1 cup water.
Mix together to make a smooth batter.
Dissolve colour in some water and add to batter.
Add more water as required.
Batter should be of running consistency.
Take an aluminium or steel cylindrical container.
The height should be moderate.
Fill half with ghee, Heat.
When ghee is hot, take a 50 ml, glassful of batter.
Pour in centre of ghee, slowly in one continuous threadlike stream.
Allow foam to settle.
Pour one more glassful in hole formed in centre.
When foam settles again, loosen ghevar with an iron skewer inserted in hole.
Place on a mesh to drain excessive oil.
Keep sugar syrup in a wide flat bottomed container to fit in ghevar.
Dip ghevar in it, and remove,
Keep aside on mesh to drain excess syrup .
Cool a little, top with silver foil.
Splash a few drops of saffron milk,
Sprinkle some chopped dryfruit and a few pinches of cardamom powder.
Ghevar is ready to be served.


try out the dish n post the valuable comments if u like this recipe...
And also forward it to your friends too...