In a mixing bowl, add 2 cups coarse wheat flour and 4 tbsp oil. Mix well until the oil evenly coats the flour. When pressed between your palms, the flour should hold together.

In a kadai, add 2 cups water and bring it to a boil. Once the water starts boiling, add the flour mixture and spread it evenly in the kadai.

Using the handle of a rolling pin, make a few holes in the flour mixture. Place a slightly damp cloth over the flour mixture.

Cover the kadai with a lid and place it on a tawa. Cook on low flame for 15–20 minutes.

Remove the lid and damp cloth. Mix the flour mixture well and cook until the wheat flour granules are completely cooked. Keep aside.

In the same kadai, add 4 tbsp ghee and 1 cup jaggery. Mix well and cook until the jaggery melts completely.

Add the cooked flour mixture and mix well. Cook for 5–6 minutes, stirring continuously, until the Lapsi becomes grainy and the granules separate nicely.

Switch off the flame and let the Lapsi cool slightly.

Danedar Lapsi is ready. Serve hot with a generous drizzle of ghee and powdered sugar.