Lapsi Recipe - Sweetened Gujarati Broken Wheat

Lapsi Recipe is a Gujarati sweet dish made oh so healthy not just with the use of broken wheat, but the dish is sweetened using jaggery. A classic sweet dish made in all Gujarati households be it an occasion or just beacuse.

Archana Doshi
Lapsi Recipe  - Sweetened Gujarati Broken Wheat
2172 ratings.

Lapsi Recipe is a Gujarati sweet dish made from broken wheat has an age-old significance of being auspicious. It is made on special occasions like buying a home, new job, new baby or any other memorable occasion with prayers of good luck for the new beginning. Broken wheat is rich in fiber and jaggery is rich in vitamins and minerals making Lapsi a very nutritive sweet. The traditional recipe that is made is plain and simple without any nuts and spices. However adding fruits like grapes, dried raisins and nuts to this recipe makes it richer and tastier. 

Serve the Lapsi warm as a Dessert or a sweet for special occasions.

If You are looking for more dessert recipes here are some:

  1. Khubani Ka Meetha Recipe (A Rich Hyderabadi Nawabi Dessert)
  2. Gajar Ka Halwa Recipe (Quick & Easy Indian Carrot Pudding
  3. Gehun Ka Halwa/Sheera Recipe (Classic Indian Wheat Flour Pudding)

Course: Dessert
Diet: Vegetarian
Prep in

10 M

Cooks in

40 M

Total in

50 M

Makes:

4 Servings

Ingredients

  • 1 cup Broken wheat Rava (Dalia/ Godumai Rava)
  • 1 cup Jaggery
  • 1/2 teaspoon Cardamom Powder (Elaichi)
  • 1/4 cup Raisins
  • 1/4 cup Cashew nuts , broken
  • 2 tablespoons Ghee

How to make Lapsi Recipe - Sweetened Gujarati Broken Wheat

  1. To begin making the Lapsi Recipe, dissolve the jaggery in 2 cups of hot water, strain to remove any residue and set aside.

  2. Heat one tablespoon of ghee in a pan on medium heat; add the cashew nuts and roast until the color changes to light golden. Turn off the heat and keep the roasted cashew nuts aside.

  3. Heat another tablespoon of ghee in a wide pan on medium heat; stir in the broken wheat and roast the wheat until it gets a roasted aroma and the color changes to golden orange.

  4. Pour in the jaggery mixture and cardamom powder stirring continuously until well combined. Reduce the heat to low and cover the pan with a lid and simmer for 10 minutes; stirring occasionally until the wheat is cooked to tender.

  5. When done the grains should be separate and not mushy and sticking together. Allow the Lapsi to rest covered for five minutes. Stir in the cashew nuts and the raisins to the above mixture and serve

  6. Serve the Lapsi warm as a Dessert or a sweet for special occasions. 

Archana Doshi

View Archana Doshi's Recipes

Archana Doshi on the web

Last Modified On Friday, 05 October 2018 07:45
     
Install App