Lapsi is a pudding- like parsad served during Hindu pujas, particularly offered to the goddesses. It is very simple to make but the trick is to avoid any lumps or clumps of raw flour. The flour is not parched but instead cooked while stirring. You have to constantly wisk to avoid buring and to cook the flour. The end result will yield a smooth and creamy dessert fit for the Gods.
- In a large bowl combine milk, evaporated milk, sugar, raisins and ghee until it is mixed. It should be very watery
- Add sifted flour to this mixture slowing and wisk to avoid any lumps
- Once combined transfer to a karahee and simmer on low to medium heat for 15 minutes, constantly stirring/ wisking
- If you notice the lapis getting too thick, add some water and lower the heat
- Continue wisking for about 15 minutes until it thickens slightly like pudding