Ingredients:
1) 1/2 kg Maida
2) 1/4 - 1/2 cup barik rawa
3) Milk
4) Pure ghee
5) 3/4 kg regular rawa
6) 3/4 kg or slight less jaggery
Method:
1) Mix maida & rawa. Add little ghee (u should be able to make small balls , after adding ghee) Add milk to make a dough.
2) Allow the mixture to become soft & cover it with moist cloth for 1-2 hrs.
3) Make small papdi. Allow it to dry & deep fry it in ghee.
4) Shallow fry the regular rawa till it becomes dark brown in color.
5) Mix jaggery with water. Take little water as much as the jaggery will dissolve. (HEAT THE JAGGERY WATER TO DISSOLVE JAGGERY ON MEDIUM HEAT. STIR CONTINUOUSLY. DO NOT BOIL THE WATER. )
6) Using sieve add jaggery water in rawa. Allow it to cook for 2-3 mins.
7) Cover the container with lid. Lapshi should be free in texture.
1) 1/2 kg Maida
2) 1/4 - 1/2 cup barik rawa
3) Milk
4) Pure ghee
5) 3/4 kg regular rawa
6) 3/4 kg or slight less jaggery
Method:
1) Mix maida & rawa. Add little ghee (u should be able to make small balls , after adding ghee) Add milk to make a dough.
2) Allow the mixture to become soft & cover it with moist cloth for 1-2 hrs.
3) Make small papdi. Allow it to dry & deep fry it in ghee.
4) Shallow fry the regular rawa till it becomes dark brown in color.
5) Mix jaggery with water. Take little water as much as the jaggery will dissolve. (HEAT THE JAGGERY WATER TO DISSOLVE JAGGERY ON MEDIUM HEAT. STIR CONTINUOUSLY. DO NOT BOIL THE WATER. )
6) Using sieve add jaggery water in rawa. Allow it to cook for 2-3 mins.
7) Cover the container with lid. Lapshi should be free in texture.
