by Lapsi is a traditional Gujarati sweet made from cracked wheat (dalia), jaggery, and ghee, cherished for its porridge-like consistency and wholesome sweetness. Often prepared as a prasad (offering) or during festive occasions, this simple yet flavorful dessert is a staple in Gujarati cuisine, offering a comforting blend of nutty and sweet notes. Whether you’re celebrating or seeking a hearty treat, this detailed Lapsi recipe will guide you to create this beloved dish at home. Let’s simmer some sweetness!
Prep Time
- 10 minutes
(Includes gathering ingredients)
Cook Time
- 30 minutes
(Cooking the lapsi)
Total Time
- 40 minutes
(A cozy dessert in no time!)
Detailed Nutrition Facts (For the Entire Recipe)
This recipe serves approximately 4-5 people (about 4-5 cups). Nutritional values are approximate and based on the ingredients listed below:
- Calories: 1300 kcal
- Protein: 15g
- Fat: 65g
- Saturated Fat: 40g (from ghee)
- Unsaturated Fat: 25g
- Carbohydrates: 170g
- Dietary Fiber: 10g
- Sugars: 100g (from jaggery)
- Sodium: 150mg (minimal, naturally occurring)
- Cholesterol: 130mg (from ghee)
- Vitamins and Minerals:
- Vitamin A: 25% of Daily Value (DV) (from ghee)
- Iron: 20% of DV
- Magnesium: 25% of DV
Note: Values may vary based on portion size and specific ingredient brands.
Ingredients
For the Lapsi:
- 1 cup cracked wheat (dalia/lapsi) – medium-coarse variety
- 3.5 cups water – for cooking
- 1 cup jaggery – grated or finely chopped
- 1/2 cup ghee – for richness
- 1/2 teaspoon cardamom powder – for aroma
- A pinch saffron strands – soaked in 1 tablespoon warm water (optional)
- 2 tablespoons slivered almonds – optional, for garnish
- 2 tablespoons cashews – optional, chopped or whole
Equipment Needed:
- Heavy-bottomed pan or kadhai
- Spatula or wooden spoon
- Small bowl for jaggery and saffron
Step-by-Step Recipe
Step 1: Roast the Cracked Wheat
- Heat 1/4 cup ghee (half of the total) in a heavy-bottomed pan over medium heat.
- Add 1 cup cracked wheat and roast, stirring continuously, for 7-10 minutes until it turns golden brown and emits a nutty aroma. This step enhances the flavor.
Step 2: Cook the Lapsi
- Bring 3.5 cups water to a boil in a separate pot or add directly to the roasted dalia in the pan (if large enough).
- Slowly pour the hot water into the roasted cracked wheat, stirring constantly to prevent lumps.
- Reduce the heat to low, cover, and cook for 20-25 minutes, stirring occasionally, until the wheat softens and absorbs most of the water, forming a thick, porridge-like consistency. Add a little more water if it dries out too quickly.
Step 3: Add Jaggery and Flavor
- In a small bowl, dissolve 1 cup grated jaggery in 1/4 cup hot water to make a smooth syrup. Strain if there are impurities.
- Once the cracked wheat is cooked, pour the jaggery syrup into the pan and mix well. Cook for 5-7 minutes on low heat until the jaggery fully integrates and the mixture thickens slightly.
- Add the remaining 1/4 cup ghee, 1/2 teaspoon cardamom powder, and the soaked saffron (with water, if using). Stir until the ghee melts and the lapsi becomes glossy.
Step 4: Garnish and Serve
- Mix in 2 tablespoons slivered almonds and 2 tablespoons cashews (if using) for added texture.
- Serve warm in bowls, with an extra drizzle of ghee on top if desired, as a dessert or prasad.
- Lapsi is best enjoyed fresh but can be refrigerated in an airtight container for up to 2 days – reheat with a splash of water before serving.
Benefits of Lapsi
Lapsi is a comforting dessert with wholesome benefits! Here’s why it’s a great choice:
- Fiber-Rich: Cracked wheat provides dietary fiber for digestion and fullness.
- Iron Boost: Jaggery adds natural iron to support energy levels.
- Healthy Fats: Ghee offers beneficial fats and vitamin A for nourishment.
- Energy Source: Carbs from wheat and sugars from jaggery provide sustained energy.
- Simple Nutrition: A minimal-ingredient dish with maximum flavor.
- Festive Warmth: A traditional treat that brings comfort and joy!
