History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines. Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit. So here is the recipe:
- Broken wheat (dalia/lapsi) 2 cups
- Jaggery (gur) grated 1 cup
- Ghee 4 tablespoons
- Fennel seeds (saunf) 1 tablespoon
- Green cardamom powder 1 teaspoon
- Heat ghee in a non-stick pan. Add broken wheat and sauté for 5 minutes or till browned.
- Boil 4 cups water and add this to the pan, cover and cook till the water evaporates.
- Add cardamom powder and fennel seeds and mix well. Add jaggery, mix well and cook for 2-3 minutes or till the jaggery melts.
- Serve warm.