How to make Lapsi ko achar (Choerospondias axillaris)
Spatula to stir
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
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.