Food Memories, but what's the dish?

One's food memories have little to do with the food itself, and more with the experience of the meal, I think. On a trip several years back we visited a temple in Solapur (Maharashtra), where we were invited to stay for lunch. The soothing sounds of prayer, the signature 'temple aroma' of coconuts, flowers and oil lamps and our generous hosts transformed a simple meal of rice and dal into a meaningful experience.

Though the rest of the trip was nowhere near perfect, years later if we reminisce about family trips and meals (and the two are closely related in our book, good food = good trip!), Solapur figures at the top of the list.

The dish below was the last course. Any guesses what it is made from?

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Thanks for playing along. I should have known I am in the midst of people who know their food! A lot of you guessed right, the dish is made of broken wheat. Broken wheat (and the dish itself) is called lapshi in Marathi. As far as I know this form of wheat is traditionally used in few dishes -
Haleem, a meat stew made during Ramzaan
Godhambu payasam (please correct me if I am wrong), made with jaggery and coconut milk, and of course
Lapshi, a pudding popular in Maharashtra, Gujarat and Rajasthan, usually made during auspicious occasions.

Lapshi is prepared exactly like semolina sheera but it tastes markedly different due to the wheat's grainy texture.

(from left to right, broken wheat, ghee and cashews)

LAPSHI (Broken wheat pudding)
(serves 4)
1 cup broken wheat
3/4 cup sugar (makes a mildly sweet pudding; adjust to taste)
2 1/2 to 3 cups milk
5-6 tablespoons ghee
1/2 teaspoon cardamom powder
1/4 tsp nutmeg powder (jaiphal)
8-10 cashews, chopped

Heat a teaspoon of ghee in a sauce pan. Lightly toast cashew pieces and keep aside. Add remaining ghee. Roast wheat on low heat till it is aromatic.

Meanwhile heat milk in another pan. Add to roasted wheat and cook till the grain softens. Next add sugar, stir gently and cook further till it dissolves and ghee separates from the mixture.

Be careful as the wheat tends to bubble. Lapshi thickens after cooling so don't cook till it is very dry. Sprinkle cardamom & nutmeg powders, garnish with cashews and serve hot.

* Broken wheat is also called cracked wheat (and dalia in Hindi)

* Lapshi can also be made with jaggery