#cnv26 This recipe for *Lapsi*—prepared using water chestnut flour (Singhara Atta), a veritable storehouse of nutrients and a recognized superfood, along with Paras Ghee—has traditionally been made since the days of our grandmothers. However, I have incorporated cashews into this version; you are welcome to use other dry fruits as well—either chopped, coarsely ground, or in powdered form.
Heat ghee in a thick-bottomed pan or *kadai*, add the water chestnut flour (*singhara atta*), and roast it over a low flame until it turns a light pink color. Now, add the cashew powder and roast for another minute.
Turn off the heat. In a separate vessel, place the jaggery and 4 cups of water, and bring the mixture to a boil. Once the jaggery has dissolved completely, pour this liquid into the water chestnut mixture while continuously stirring with a spoon.
Now, turn the gas back on and cook over a low flame. When the mixture thickens slightly and begins to come together, spread it thinly onto a greased plate and allow it to cool. Once cooled, cut it into diamond-shaped pieces (*katlis*) or shape it as desired.
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