Lapsi
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.
“A Sweet Symphony of Broken Wheat and Jaggery"
- 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
- 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!
