CHANDRAHASA LAPSI

INGREDIENTS: 2 and half cups coarse semolina, 2 and half cups grated jaggery, 2 and half cups milk with its cream, 40 kishmis, 6 cloves, 10 white cardamoms, 4 peppercorns, pinch of salt, 2 cups ghee. METHOD: Keep away 2 tablespoons of ghee in a small metal bowl for use later on. Pound half of the cardamoms and keep aside. Dissolve jaggery in the milk. Add 2 cups of water. Mix well and keep Place the pressure pan on fire with the remaining ghee in it. When the ghee is heated, make the fire medium. Season the ghee with the remaining cardamoms, peppercorns and cloves. Add the semolina and fry it to a golden colour. Pour the mixture of jaggery, milk and water. Add pinch of salt. Stir for a minute or two. Put the lid on pressure cook for 6 minutes. Put off the fire. Let the pressure be released on its own. Wait till the pan comes to room temperature. Uncover the pan and see if the lapsi has come to the required consistency. If still the iiquid part is present in the lapsi, put back the pan on fire and stir till the desired consistency is achieved. Heat the ghee that was kept in the metal bowl. Put in the kishmis. They will immediately bloat up. Pourthis ghee along with the kishmis overthe lapsi. Stir to mix. Transfer the lapsi to a serving dish and sprinkle the pounded cardamoms. Garnish with rose petals and serve hot. To enhance its look, a silver varq may be placed on top.