Gujarati Style Lapsi Recipe - Millet Sweet Pudding

Gujarati Style Lapsi Recipe is a sweet pudding made with a twist by adding millet and moong dal to create a rich dessert. Serve it during festivities and special occasions or just because.

Archana's Kitchen
Gujarati Style Lapsi Recipe - Millet Sweet Pudding
213 ratings.

Gujarati Style Lapsi Recipe is a mixture of millet and yellow moong dal that is pressure cooked along with with jaggery to create a dish that is similar to the authentic style Gujarati Lapsi.

Adding an additional healthy element to the recipe ups its nutritive value. In this we have added pearl and moong dal that creates a different texture in itself. The sweet dish is then flavored well with a hint of cardamom and mixed with toasted nuts on top. The pear millet commonly called as Bajra in the local Indian Language is rich in protein, fiber, magnesium and Iron. 

Serve the Gujarati Style Lapsi Recipe Recipe as a dessert of  after a meal of Steamed Rice, Gujarati Kadhi Recipe - Sweet And Spicy Gujarati Kadhi, Phulkas, Fansi Nu Muthia Nu Shaak

If you are looking for more Dessert here are some : 

  1. Sakkarai Pongal Recipe
  2. Shrikhand Recipe
  3. Badusha/Balushahi Recipe

Course: Dessert
Diet: Vegetarian
Equipments Used: Pressure Cooker
Prep in

5 M

Cooks in

30 M

Total in

35 M

Makes:

4 Servings

Ingredients

  • 1 cup Foxtail Millet
  • 1/4 cup Yellow Moong Dal (Split)
  • 1 teaspoon Cardamom Powder (Elaichi)
  • 1/4 cup Jaggery
  • For Garnish
  • 1 tablespoon Ghee
  • 2 tablespoons Cashew nuts , broken

How to make Gujarati Style Lapsi Recipe - Millet Sweet Pudding

  1. To begin making the Gujarati Style Lapsi Recipe, heat a pan on medium heat and roast the yellow moong dal until a lightly roasted aroma is released. Don’t allow the moong dal to turn brown.

  2. Place the roasted moong dal and the millet along with jaggery and cardamom into the pressure cooker. Add 2 cups of water, cover the pan, place the weight on and pressure cook until you heat one whistle.

  3. After the first whistle, turn the heat to low and simmer for 3 to 4 minutes. After 3 to 4 minutes, turn off the heat and allow the pressure to release naturally. Keep this aside.

  4. Now heat a tablespoon of ghee in a small pan and roast the cashew nuts until golden and crisp. Turn off the heat and keep aside.

  5. In the final steps to make Lapsi, add the roasted cashew nuts into the cooked millet and dal.

  6. Stir well on medium heat for about 5 minutes until the jaggery has got well blended with the millet and dal mixture. The Millet Lapsi is now ready. Turn off the heat and transfer the Lapsi to a serving bowl.

  7. Serve the Gujarati Style Lapsi Recipe Recipe as a dessert of  after a meal of Steamed RiceGujarati Kadhi Recipe - Sweet And Spicy Gujarati KadhiPhulkasFansi Nu Muthia Nu Shaak

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Last Modified On Friday, 03 August 2018 11:54
     
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