Lapsi is a popular Gujarati sweet generally prepared with daliya (broken wheat grains). Jaggery or sugar is used as a sweetener agent. But normally lapsi is not a dry sweet dish. This dish is very popular one in Gujarat and often prepared for any occasion or festival. So here dry sattu lapsi is something different because it is dry but super delicious and can be stored for a few days in refrigerator.
Ingredients1.5 cups sattu
½ cup peanuts, roughly grind to make small granules
Handful cashew nuts, broken into small pieces
A few raisins (kishmish)
⅔ cup sugar (powder)
¼ cup ghee
Pinches of salt
Method- Heat a kadai (cooking pot) and add sattu & small peanuts granules
- Saute for 1 or 2 minutes over a low flame and add roughly broken cashew nuts & salt too.
- Now add 1 teaspoon ghee slowly after each 20-30 seconds and stir continuously. Do this till you add all amount of ghee
- Then switch of flame and add sugar powder and mix till all sugar powder melted and absorbed by roasted sattu.
- Add raisins (kishmish) and serve.