Lapsi
Veg
Broken wheat (dalia) slow-cooked in ghee with jaggery and cardamom — a golden, nutty-sweet Gujarati dessert considered auspicious and prepared for prayers and new beginnings. Simple, wholesome, and deeply satisfying.
Cuisines
Gujarati
Kathiyawadi
Rajasthani
Malwi
Surati
Best for
Breakfast
Lunch
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | broken wheat (dalia) |
| 1/2 cup | jaggery |
| 3 tablespoons | ghee |
| 1/4 cup | cashew nuts |
| 1/4 cup | raisins |
| 1/2 teaspoon | cardamom powder |
| 2 cups | water |
| — | saffron strands (optional) |
Instructions
- 1 Heat 1 tablespoon of ghee in a pan and roast the broken wheat on medium heat until it turns golden brown.
- 2 In another pan, bring 2 cups of water to a boil and add the jaggery. Stir until the jaggery dissolves completely.
- 3 Strain the jaggery syrup to remove any impurities and set aside.
- 4 Add the jaggery syrup to the roasted broken wheat and mix well.
- 5 Cover and cook on low heat until the broken wheat absorbs all the liquid and becomes soft, stirring occasionally.
- 6 In a separate small pan, heat the remaining ghee and fry the cashew nuts and raisins until golden.
- 7 Add the fried nuts and raisins to the cooked Lapsi along with cardamom powder and mix well.
- 8 Garnish with saffron strands if using and serve warm.
Tips
For a richer taste, use a little extra ghee while cooking.