Lapsi

A Sweet Symphony of Broken Wheat and Jaggery

Prep Time 35 min
Cook Time 10 min
Serving Size 4
Recipe Type Hob

A beloved dessert in many Indian households, Lapsi is a delightful medley of roasted broken wheat, jaggery, and aromatic spices, making it a comforting and heartwarming treat. This dish is a staple during festivals and special occasions, reflecting the rich cultural heritage and the communal joy of sharing homemade sweets. Golden roasted broken wheat forms the base of this dish, absorbing the rich sweetness of melted jaggery. Aromatic cardamom, grated coconut, and delicate saffron strands infuse the dish with warmth and depth, while cashews and raisins, fried to a golden perfection, add a delightful crunch and subtle sweetness. Garnished with almond slivers, this harmonious blend of flavors melds together beautifully, creating a dessert that embodies the essence of Indian festive cuisine.

Ingredients

1 cup of broken wheat (daliya)
2½ cups of water
2 tbsp ghee
¾ cup jaggery (chopped)
½ tsp cardamom powder
8-10 cashews (halved)
8-10 raisins
1 tbsp almond slivers(optional)
2 tbsp coconut
A pinch of saffron

Method

In a pressure cooker, heat 1 tablespoon of ghee.
Add the broken wheat and roast on medium heat until golden brown and aromatic (about 5-6 minutes).Roasting the broken wheat well is key to enhancing the flavour.
Pour in 2 ½ cups of water and mix well.
Secure the lid and cook on medium heat for 2 whistles. Turn off the heat.
Allow the pressure to release naturally.If the mixture feels too dry after pressure cooking, add a little hot water and mix.
Once the pressure releases, open the lid and stir the cooked broken wheat.
Add the chopped jaggery and mix well. The residual heat will melt the jaggery.
Cook the lapsi on low flame, Add cardamom powder, grated coconut & saffron for added richness.
Heat the remaining 1 tablespoon of ghee in a small pan.
Fry the cashews and raisins until golden and add them to the lapsi.
Garnish with almond slivers (optional).
Let the lapsi rest for 5 minutes for the flavours to meld. Serve warm and enjoy!

Did you know?

Indulge in the rich, sweet flavors of traditional Lapsi, a beloved Indian dessert made with roasted broken wheat, jaggery, and aromatic spices. Perfect for festive occasions or a comforting treat!

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

Rate This Recipe

Overall Rating

0 (0)

Select your rating

Thanks for your rating!

Something went wrong. Please try again!

Similar Recipes

12 mins

0 (0)

Moong Dal Halwa

When someone first said ‘Moong Dal Halwa’ to me, I raised my eyebrows, mumbled “weirdo,” and swiftly scuttled away. When I finally tasted it, I groaned as I lamented all the wasted opportunities where I had shunned this slurp-worthy treat. Now, I scramble for it whenever I see the golden-hued, melt-in-the-mouth dessert. The only words that come out of my mouth are, “Please, Sir, may I have some more!” The humble moong whips itself into a superstar, its nutty flavours harmonising with the sweetness of milk, cream and sugar. Gracing festive occasions and special celebrations, this aromatic halwa is nothing short of a culinary masterpiece that captivates the palate.

35 mins

0 (0)

Modak

The Maharashtrian delicacy, Ukdiche Modak, is central to celebrating Ganesh Chaturthi as Lord Ganesha’s favourite sweetmeat. Legend says that Anusuya, an ancient saint’s wife, invited Lord Shiva, Goddess Parvati, and Lord Ganesha to her house to seek their blessings. Different kinds of food could not satisfy Lord Ganesha until Anusuya served him a modak. His stomach was full, and he burped, just as Lord Shiva burped 21 times. This led to the practice of preparing 21 modaks as an offering to Lord Ganesh. These steamed dumplings are made with rice flour dough, filled with a luscious mixture of grated coconut and jaggery, and infused with aromatic cardamom.

2 mins

0 (0)

Khubani Ka Meetha

This three-ingredient delight is a must-try for anyone with a sweet tooth and those without. Dried apricots (khubani in Urdu) form the heart of this regal dessert, which is believed to have come to India with Alexander’s expedition to the subcontinent. Born in the royal kitchens of Hyderabad, Khubani Ka Mitha has a floral and warming flavour complementing the tangy-sweet fruit, with milk and sugar partnering up to create this apricot-infused allure. Make this your new perfect ending to a lavish feast or a humble, quiet evening. You’ll be a hit chef every time you prepare this luscious pudding that the blue bloods of India adored.

15 mins

0 (0)

Holle

Holle, a well-loved Goan dessert, marries the ritualistic and agricultural essence of Goa, spotlighting rice and coconut as symbols of prosperity. Integral to San Joao festivities, this dessert is more than a treat; it celebrates the monsoon’s arrival, embodying the community’s jubilance. Crafted from a base of freshly ground rice flour and a fragrant filling of jaggery, coconut, split chickpeas, and cardamom, holle is steamed in jackfruit leaf cones, a testament to Goan ingenuity. This process, deeply rooted in tradition, involves communal early morning rice grinding and singing, linking generations.