By Niveditha Kalyanaraman
October 28th, 2023
Traditional and a classic dessert dish made from wheat grain and jaggery. The dish hails from the popular Gujarati cuisine, but is also extremely popular in Rajasthana and Maharashtra. It is typically served as a dessert at the end of the meal, but not limited to and can be served as a snack or welcome sweet to guests. Here's the recipe for Lapsi.
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For Pressure Cooking: ½ cup daliya / broken wheat 3 tbsp ghee / clarified butter ½ inch cinnamon 2 pods cardamom 2 cloves / lavang 2 cup water, hot Other Ingredients: ¼ cup jaggery ½ cup water 1 tbsp ghee / clarified butter 2 tbsp cashew / kaju, chopped 2 tbsp almonds / badam, chopped 2 tbsp raisins / kishmish ¼ tsp cardamom powder Few threads saffron / kesar, for garnishing
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In a pressure cooker, heat ghee and saute cinnamon, cardamom and cloves until it turns aromatic. Now add ½ cup daliya and roast on low flame. Roast for 5 minutes or until the daliya turns aromatic. Further, add 2 cups of hot water and mix well.
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Cover and pressure cook for 5 whistles or until daliya are cooked completely. Open the cooker and add jaggery and water. Mix well making sure the jaggery melts completely. Cook for 5 minutes or more until the jaggery thickens slightly.
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Now in a small kadai, heat 1 tbsp ghee and add 2 tbsp cashew, 2 tbsp almonds and 2 tbsp raisins. Roast until the nuts turn golden brown. Add in roasted nuts and ¼ tsp cardamom powder. Mix well. Enjoy fada lapsi garnished with chopped nuts and kesar.