Lapsi

In a pan add water, jaggery and oil and bring it to boil on low heat.

In a wide bottom pan dry roast the coarse wheat flour until its golden brown and omits aroma.

Add the jaggery water and reduce the flame to low. With a rolling pin separate the lapsi until nice and fluffy. Add in the ghee and mix well. Turn off the gas and transfer in a serving dish. Garnish if preferred and serve immediately.