Lapsi, Pressure- Cooked Broken Wheat Dessert Recipe
by Tarla Dalal
Added to 22 cookbooks
This recipe has been viewed 100073 times
Lapsi, a yummy dessert hardly needs any introduction! Broken wheat normally takes time to cook. However, in the Pressure Cooker it cooks properly and swells promptly.
Relish this Gujarati Mishtan hot.
- Heat the ghee in a pressure cooker, add the broken wheat and sauté on a medium flame for 5 to 7 minutes or till it turns light pink in colour.
- Add the raisins and cashewnuts, mix well and cook on a medium flame for a minute.
- Add the sugar and 1½ cups of hot water, mix well and pressure cook on a high flame for 4 whistles.
- Allow the steam to escape using natural/ quick release method (refer handy tip) before opening the lid.
- Serve hot garnished with cardamom powder.
- Natural release method: to use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally. It works best for grains and for beans that you might use for salads, as quick-releasing the pressure can cause the beans to split apart.
- Quick release method: also called the cold-water release method, it is used to release pressure quickly. To use this method, remove the pressure cooker from the burner, place in the sink and run cold water gently over the lid until the steam dissipates.
- When putting the pressure cooker in the sink, tilt the handle up so the water flows away from you. Quick release works best for foods where you need to control the timing and degree of cooking.
Nutrient values (Abbrv) per serving
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