Lapshichya rawyachi kheer

Lapshi rawa/Daliya Porridge

Cereals are rich source of vitamins & minerals. They are the major part of our diet.When refined, cereals lose the nutrients. Refining of cereals lowers down the nutritional value. Therefore brown rice is healthier than all purpose flour/maida.
Porridge is made out of cereals. Semolina/rawa is a coarse form of wheat. Semolina/Rawa which we use for making porridge/shira when roasted in ghee gets easily cooked in milk or water.
In case of daliya or lapshi rawa(thick semolina hence more fiber), time required is more. To save time I roast it in little ghee/butter and warm water and cook it in the pressure cooker before hand. Things become very simple thereafter.

Ingredients

1/2 cup Daliya/Lapashi rawa
1 tsp ghee/butter
2 1/2 cup milk
1 cup sugar ( as per taste)
1/2 cup freshly grated coconut(optional)
4-5 almonds(blanched,peeled & sliced)
1 cardamom powder or whole(optional)
2 tsp charoLi/chironji
pinch of saffron

Method

• Roast daliya(thick semolina) in ghee till it changes its color slightly. Add (1 cup warm water + 1 cup warm milk) in it. Add grated coconut (optional).Cook it in a pressure cooker.
• Transfer the contents in a thick bottom pan and add milk,sugar. Mix well to remove the  lumps if any.
• Add almond slices, cardamom, charoLi/chironji
• Bring it to boil. Adjust the consistency by adding warm milk if required. Add saffron.(dissolve in a tsp of warm milk)
• Serve warm or cold.