Carrot and Coconut Lapsi
A twist to the high-fibre lapsi, which can also be made using coconut and carrot. Garnish it with thin carrot slices, grated coconut, mint leaves, almond and pistachio slivers.
Chef Ranveer Brar's Carrot and Coconut Lapsi recipe
Cuisine

- Indian

Serves

- 2

Cooking Time

-10-12 Min

Difficulty

- Easy

Preparation Time

- 10 Min

INGREDIENTS

  • 2 to 3 tsp ghee
  • 1/2 cup broken wheat
  • 1/4 cup coconut
  • water as required
  • 1 cup coconut milk
  • 1/2 cup carrot
  • grated
  • 3 tsp sugar

HOW TO PREPARE CARROT AND COCONUT LAPSI

  1. 1

    For the lapsi mixture: Heat ghee in a saucepan.
  2. 2

    Add whole wheat and grated coconut.
  3. 3

    Sauté them well.
  4. 4

    Add water, coconut milk, grated carrot and sugar.
  5. 5

    Make sure you mix all the ingredients well.
  6. 6

    Add more water and cook it for 5 minutes.
  7. 7

    To garnish: Peel a carrot and cut it in long slices.
  8. 8

    Then cut coconut into slices.
  9. 9

    In a bowl add the peeled carrot, sliced coconut, cardamom powder, coconut milk and mint leaves.
  10. 10

    Mix them well.
  11. 11

    To plate: Take a ring mould, and fill it with the lapsi mixture.
  12. 12

    Then carefully remove the ring mould.
  13. 13

    Top it off with the garnish mix and sprinkle pistachio slivers and almonds as required.
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Ranveer Brar

Chef

Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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