Name: Laapsi recipe by Kamal Thakkar at BetterButter
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: Coarse wheat flour-1 cup; Jaggery-3/4cup; water-1 cup; Ghee3 tbsp; Dry fruits- 1/2 cup finely chopped

Instructions

The flour for laapsi has to be coarse.We get it in gujrat easily at flour mills.I am sharing image so that you know the texture.
Add 2 tbsp ghee to this and rub with hands so that it becomes crumbly.
Now heat a pan on gas with 1 cup water and jaggery.Heat till jaggery melts,add a spoon of ghee.
Now add the flour spreading all over the surface of water.Do not stir with a spoon.Take a wooden roller/belan and with its end poke holes in this flour and water mix.Immediately cover with tight cover and keep gas very slow.If your vessel is thin then keep a roti pan on gas and keep the laapsi vessel on this.
Keep for 7 to 8 minutes and put off the gas.No need to open and see as this will let all hot air escape.The laapsi will keep cooking inside after closing the gas.Let it remain like this only for 10 to 15 minutes.
When you open it looks glazed as ghee releases. Now you can mix lightly with fork and serve hot toped with ghee and ground sugar.
The traditional way is to eat with ghee and sugar and it tastes very yummy like this.
You can also sprinkle some chopped cashews, almonds and raisins on it.

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