| • | Heat ghee in a pan, add the broken wheat.
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| • | Stir fry on a high flame till it turns brown.
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| • | Add warm water and cook on a medium flame till the water has evaporated.
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| • | Add water if the wheat is not tender enough.
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| • | Once the water is evaporated , add the ghee, sugar and 1/2 cup water; Stir.
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| • | Cook on a medium flame for fifteen minutes.
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| • | The Lapsi is considered ready when the ghee starts comes out from the sides of the pan.
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| • | Serve hot garnished with blanched almonds. |
