Lapsi recipe made with cracked wheat, ghee, and jaggery. Learn how to make this traditional, healthy, and comforting dessert step by step.
What is Lapsi?
In simple terms, Lapsi is a sweet porridge-like dessert made from Dalia (broken wheat), ghee, and jaggery (or sugar). It is often served during festivals, weddings, or whenever someone in the family needs a “hug in a bowl.”
Why you’ll love this recipe:
Simple Ingredients: You likely have everything in your pantry.
Healthy-ish: Using jaggery and whole wheat makes it better than your average refined-sugar sweet.
One-Pot Wonder: Less cleanup!
Ingredients You’ll Need
| Ingredient | Quantity | Notes |
|---|---|---|
| Broken Wheat (Dalia) | 1 cup | Use medium-sized grains |
| Ghee (Clarified Butter) | ½ cup | Ghee gives Lapsi its rich flavor |
| Jaggery (Gur) or Sugar | ¾ cup | Adjust according to taste |
| Hot Water | 3 cups | Should be hot for better cooking |
| Cardamom Powder | ½ teaspoon | Adds aroma and flavor |
| Nuts (Cashews & Almonds) | A handful | Sliced for garnish |
Step-by-Step Guide
1. The Golden Roast
Heat the ghee in a heavy-bottomed pan or pressure cooker. Add the broken wheat. Now, here is my secret: Roast it on a low flame. Stir it constantly until it turns a deep golden brown and smells like toasted nuts. If it’s pale, it’ll be sticky. If it’s dark golden, it’ll be perfect.
2. The Sizzle
Carefully pour in the hot water. Warning: It will steam up and sizzle loudly! Stir well to ensure there are no lumps.
3. The Soften
- If using a pressure cooker: Close the lid and cook for 2–3 whistles on medium flame.
- If using an open pot: Cover and simmer on low heat until the wheat is soft and has absorbed all the water (usually 15–20 minutes).
4. The Sweet Finish
Once the wheat is cooked and soft, add your jaggery or sugar. The mixture will loosen up again as the sugar melts. Keep stirring on low heat until the ghee starts to separate from the sides of the pan.
5. The Final Flourish
Stir in the cardamom powder and your roasted nuts. Turn off the heat and let it sit covered for 5 minutes before serving. This “resting time” lets the flavors settle.
My Pro-Tips for Success
The Water Ratio: Always use a 1:3 ratio (1 part wheat to 3 parts water). This ensures the grains are soft but still separate, not a mushy paste.
The Color Check: The darker you roast the dalia (without burning it!), the deeper the flavor and more beautiful the color of your Lapsi.