Comforting, nutritious and delicious Punjabi style chickpea flour sweet soup that can double up as a dessert (simply reduce the amount of water for that). It helps sooth a cold or flu and is therapeutic and preventive in nature. I grew up knowing it as Lup'pi and not besan ka sheera as the world calls it :)
2 tbspcastor sugarsweetener to taste, I added caster sugar
2cupWater
¼tspCardamom Powderadjust to taste
1tbspAlmondssliced
Instructions
Place a heavy bottomed pan on heat and add ghee. Reduce the heat to low and add chick pea flour.
Using a spoon or spatula, roast the flour on low heat till its colour changes to a deeper tone and it emanates a nutty aroma (10 - 12 mins approx.), stirring continuously.
Add water and increase the heat to high. At this point the soup will look grainy and curdled. Keep stirring the pot till the contents come to a boil.
Reduce the heat , stir in the sugar and cardamom and simmer for 30 seconds and then switch off the heat. It should have custard like consistency.
Pour the contents to serving bowls and serve immediately garnished with almonds.
Notes
It is extremely essential to roast the chick pea flour well so as to bring out its nuttiness. Else the soup will taste very raw and pasty.
Vegans can replace the ghee with coconut oil. Although I have never tried it with coconut oil but I believe it will not be able to give it that rich taste which ghee lends.
Feel free to increase or decrease the amount of ghee in the recipe. Ditto for water.
You can replace water with milk to make the soup richer.
You need to constantly keep stirring the contents in the pot to prevent them from burning.