LAPSI

LAPSI

Dhan Teras marks the start of Diwali Festivities.  It is the first of the five days followed by Kali Chaudash, Diwali, Padwo and Bhai duj or Bhai bij.  Each of the five days have their own significance and legends associated with it.  The foods prepared on this day are of traditional variety.Dhan Terash is the day on which we seek blessings from Lord Ganesha (always worshipped first in all auspicious events) and Lakshmi, the Goddess of wealth and good fortune.  It is customary to purchase items of gold  on this day and then use this in the puja.  The puja is done at an auspicious time of the day as per the panchang and generally involves bathing the dieties of ganesh and Lakshmi in panchamrit ie: milk, sugar, curds, honey and ghee followed by a gentle bathing in water.  After the bathing, the dieties are offered, kumkum, abil, gular, chokha and flowers.  The same process is followed for Riddhi Siddhi, Lord Ganesha’s consorts and the dieties are given a gracious welcome.  A silver coin is then bathed and anointed in the same manner followed by your purchase of gold .  The purpose is to bring the dieties, Riddhi. Siddhi, wealth and good fortune in the house. Ghee lamps are lit all over the house to enusre every nook and cranny is lit up.  Dhan means wealth.

i will be making moong lapsi to day on dhan terash and here is the recipe and method for  lapsi

In our household it is customary to cook moong and lapsi (broken wheat kernels) on this day.  In fact, moong lapsi are cooked in gujarati households on most important days and celebrations such as graduations, passing of exams, new jobs, new businesses, welcoming guests, saying farewell to visitors and so on.

 

 

 

    I made some lapsi, a sweet dish made with cracked wheat, ghee, gur, mawo, and garnished with slivered almonds, pistachios, cardamom raisins and mace.  In our household, the lapsi is readily devoured by the bowlful.

2 cups cracked wheat

1 1/2 cups jegerey

3 table spoons ghee

6 cups water

1/2 cup grated mawo

handful raisins

 

 

For garnishing

1/2 tea spoon cardamom powder

few strands saffron

handful almonds and pistachios slivers

 

 

Boil the water add jagary  keep on the side. Heat the ghee in a pressure cooker, add the lapsi mix ( cracked wheat) and sauté on medium  heat till it turns little golden brown. Add the hot jagary water top with raisins. close the lid and pressure cook on high heat for 3 whistles. Let it cool before opening the lid. Add the mawa mix well and  Pour the lapsi in the serving bowl and garnish with almonds, pistachios and saffron .