Laee

Also known as ‘tul shakri’, ‘laee’ is made from ingredients that vary from ‘bhugra’ (roasted pulse), ‘munghera’ (peanuts), ‘till’ (sesame seeds). ‘kurmura’ (puffed rice), ‘singer’ ((fried gram flour vermicelli), pistachios and almonds. ‘Laee’ adopts a special significance when placed on the ‘thali’ during ‘hutri pooja’. This is a sacred ritual performed during Diwali, mainly by businessfolk who seek blessings for their ‘hutri’ (shop)

Badam Ji Laee (Makes About 1 Kg.)

¼ kg Almonds Finely Chopped
¼ kg Unsweetened Mawa
¼ L Milk
¼ Kg Sugar
Ghee
Varkh (Beaten Silver)

In a ‘kadal’, lightly fry the ‘mawa’ in ‘ghee’ over a low flame. Pour in the milk and allow the mixture to come to a boil. Add the sugar and allow the mixture to come to a boil once again. Take the ‘kadai’ off the heat and stir in the chopped almonds. Turn the contents of the ‘kadai’ onto a greased ‘thali’ and shape quickly. Spread the ‘varkh’ on to the ‘laee’