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.
If you love traditional grain-based desserts, our Talbina recipe is another timeless dish to explore — a Prophetic barley porridge praised for its nourishing properties and gentle, soothing flavor that has been enjoyed across the Muslim world for centuries. For a Western take on comforting grain-based baking, our oatmeal cake recipe uses rolled oats to create a wonderfully tender crumb with warm spices and a caramelized coconut glaze that feels both familiar and special. Discover more traditional and wholesome recipes from around the world at MyRecipesCollections.
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.
Hi, I’m Jamie! I’m a home cook turned recipe developer with a deep love for honest, approachable food. After years of experimenting in my own kitchen — and feeding anyone who’d sit still long enough — I started My Recipes Collections to share the dishes that have become staples at my table.
My recipes focus on bold flavors, simple techniques, and ingredients you can actually find at your local grocery store. Whether you’re a weeknight warrior or a weekend baker, there’s something here for you.
