Dish for festivals and auspicious occasions…..
In a pan, add ghee and daliya. Roast daliya on a low flame till it become golden. After that add 3 cup of boiling water, stir and place a lid, cook on low-medium flame. It will take almost 8-10 minutes to cook. In another pan, add Jaggery, hot water and stir until Jaggery is melted completely and mixed well with water. When daliya is cooked and there is no water left, add Jaggery syrup and cook till all water evaporates and it starts leaving ghee at the sides of the pan.
Lapsi is ready to be served. Garnish with chopped almonds, coconut and serve hot.