The word Navaratri means ‘nine nights’ in Sanskrit, nava meaning nine and ratri meaning nights. During these nine nights and ten days, nine forms of Devi (Goddess Durga) are worshipped. The tenth day is commonly referred to as Vijayadashami or “Dussehra” (also spelled Dasera). (Wikipedia.com) The Goddess loves this dessert and this is why we offer it to her when we do Pooja.

 

Lapsi and Suhari is like a sandwich made of roti and a milky, sweet, creamy filling on the inside. I can see why Mother Durga loves it so much, she has good taste J

This recipe will make exactly 10 pairs of Lapsi and Suhari.

For the Suhari, you’ll need:

2 cups flour

2 tablespoon ghee/clarified butter

1 cup water

1/4 cup sugar

1 1/2 cups ghee/clarified butter

 

For the Lapsi, you’ll need:

1 cup flour

1 cup sugar

2 1/2 cups whole milk

1 cup evaporated milk

1 tablespoon ginger

1 teaspoon of cardamom (elychee)

5-6 cloves

2 tablespoon ghee/clarified butter

1 Siliment leaf or West Indian Bay leaf

1 cup of water

 

Step 1-

Kneading the dough for the Suhari/Roti/Puri.

Mix flour, ghee, sugar and water in a large mixing bowl and knead together to form a nice soft dough.

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Add some ghee on top and cover with a damp paper towel or tea towel and set aside.

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Now let’s make the Lapsi or the cream filling.

Step 2-

Making the Lapsi:

Combine whole milk, evaporated milk, sugar, 3/4 of the ginger and elychee or cardamom. Now, sift the flour into the mixture and whisk until there are no lumps. You can parch your flour for about 10 mins before doing this step, if you want the lessen the cooking time for the cream. Add the water and whisk into the entire paste.

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Step 3:

Cooking the cream:

Put up a large pot (preferably a pot only used for Parsad or prayers desserts) and add the 2 tbsps of ghee/clarified butter. Ensure that your fire is set to LOW heat, you want this to cook low and slow. Once the ghee is nice and hot, tear the siliment or west indian bay leaf and add it to the hot ghee to infuse.

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Let the bay leaf fry for about 1 minute and then sift the milk/flour paste into the pot.

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Now, add the rest of the GINGER and the CLOVES and keep whisking the mixture in the pot until it resembles pastry cream. Put in that elbow grease, it’s gonna be a while (haha) If you parch the flour before, like my mom does, it literally takes 5 minutes to cook. However, I let mine cook on low heat for about 12-15 minutes until it’s cooked thoroughly. This is how it should look when it’s finished.

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Set it aside to cool and lets fry up those Suharis or Puris.

 

Step 4:

Frying the Suhari/Roti/Puri-

Roll out the large dough ball into 20 smaller dough balls. 9.png

 

Now use your hands to spread out the dough balls into flat circles. Use ghee to help you spread it on the surface. Don’t spread it too thin or it will burst.

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Put the 1 1/2 cups of ghee in a frying pan to heat up on medium-high heat. Once it’s hot, add the Suharis and fry for about 15 seconds on each side. 11.png

 

When it’s finished frying, place on a plate with paper towels to drain the excess ghee.

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When it’s cooled, assemble your Lapsi and Suhari by placing some Lapsi on one Suhari and covering it with another Suhari to make a sandwich. 13.png

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Enjoy!

 

With Love and a Spoonful of Trini,

R.

 

 

 

 

 

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