Luhpee

‘Luhpee’ is traditionally served at wedding and as ‘prasad’ on the occasion of ‘Zhand’ or ‘Mundan’ (first shaving of a baby’s head). However, for a typical Sindhi breakfast cook it with a bit of salt instead of sugar and eat it with dry masala potatoes.

Makes About ½ Kg.

220g Dalia (cracked wheat)
5-6 cardamoms
150g Ghee, Plus Extra
500-750 ml Water
200g sugar
100g Coarsely Chopped Pistachios and Almonds

In a small heavy-bottomed pan. Heat the ‘dalia’. Cardamoms and ‘ghee’ together over a low flame and allow to brown gently. Pour in the water and sugar and stir. Cover the pan and allow the mixture to cook, still over a low flame, till all the water has evaporated. Turn the heat off, remove the lid and quickly stir in the extra ‘ghee’ to give the mixture a bit of shine. Garnish with the chopped nuts.

Tip: Remember to keep stirring the ‘dalia’ while browning as it burns easily.