 Lapsi | How to make Lapsi ko achar (Choerospondias axillaris)
Utensils
Boiling vessel Frying pan Spatula to stir
Ingredients
Lapsi – 1 kg (2.25 lbs) Cumin Seeds (Jeera ko geda) – half tea spoon Thaimol (Jwano), Fenugreek (meethi) – a little Jimboo (Traditional Nepali herb spice) – a little Sugar – 2 cups Water – 2 cups Cooking oil – half cup Salt – On taste Red Chili powder – 1 tea spoon Red chili – 3 Raisins – Few Cashew - Few
Method
Boil lapsi till the skins break out Pill the lapsi and put the skin in separate plate (skin may be used to make Titaura)
Heat oil in frying pan and put red chili and jwano/methi and jimboo in it.
Fry chili jwano/ methi and jimboo till get dark
Add pilled lapsi in the hot oil pan
Add sugar in it.
Add chilli powder, turmeric powder, salt on it.
Stir the mixture in pan continuously and add some water in it and let it cook for some time.
When the mixture becomes thick add raisins and cashew for taste.
|
Lapsi ko achar (Choerospondias axillaris) |