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Lapsi, a delightful broken wheat dessert popular in India, can be enjoyed hot or cold and is known for its smooth and creamy texture.
The foundation of a smooth lapsi lies in the quality of the broken wheat (also called cracked wheat or bulgur wheat).
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Before cooking, rinse the broken wheat in multiple changes of water until the water runs clear.
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For an extra-smooth texture, consider grinding a small portion (around 1/4th cup) of the rinsed broken wheat into a fine powder.
Patience is key! Cook the broken wheat over low or medium heat, stirring frequently.
Choose the right milk for your desired texture. Full-fat milk will naturally create a richer and creamier lapsi compared to low-fat or skim milk.