LAPSI PRASAD

Lapsi is believed to be the most auspicious food of Khodiyar Maa. Made of wheat, it is sweet to taste. Variants of lapsi are offered to other Matajis. At Rajapara Khodiyar Mandir, Bhavnagar, tones of lapsi is made on Mahasudh Aatham to offer to Khodiyar Maa and distribute to all the bhakts as prasad. At Sanyas Aashram, Mumbai, on the day of Chaitra sudh paacham (an auspicious day when Khodiyar Maa’s idol was placed in the mandir) lapsi weighing 100s of kilograms prepared so that all the Khodiyar bhakts in Mumbai can share it for their mega-feast in the name of Khodiyar Maa.

The lapsi seems to be chosen by Goddesses as their food as it is very easy to prepare, good to taste, filling to have and the ingredients are on easy avail. In olden times the villagers made lapsi as a sweet note to dish for any household celebrations. Wheat used for daily bread, jaggery for curries and desi butter (ghee) with some oil is all you need to make it.

Method Of Preparation
Ingredients
Method

1 bowl
Preparation time: 15 mins.
Serving for 1 (250gms. of porridge)

150 ml. water
250 gms. wheat
125gms. jaggery
2 teaspoonful Indian butter (ghee)
7 teaspoonful oil
Pieces of almond, cashewnut and raisin

Add about 5 to 6 teaspoonful of edible oil in 250 gms. well-ground wheat. Mix it thoroughly.
Take 150ml. water in a frying pan.
Add 125 gms. of jaggery to it. Heat it on a low flame till the jaggery starts melting
In 3 to 5 minutes the water starts boiling. Slowly and gradually add the entire wet mix of wheat in it. The mix will float on the surface.
Cover the pan and maintain a steady low flame for about 5 to 7 minutes.
Uncover the pan to check for the undercooked wheat. If it is raw, add some Indian butter (ghee) and cook it for 2 more minutes.
Turn off the flame. Stir it gently to break the lumps. Add 2 teaspoonful of Indian butter to it.
Garnish it with pieces of cashewnut, almond and raisin.
Filling, stuffy and sweet to taste. No wonder it makes Mataji’s favourite food.