Photo: Suyash.dwivedi · CC BY-SA 4.0 · Wikimedia Commons

Gujarat · Dessert

Lapsi

Traditional Recipe 2: Lapsi recipe

🧺 Ingredients

• Cracked wheat (dalia/fada): 150g
• Ghee (clarified butter): 100ml
• Sugar: 120g
• Boiling water: 600ml
• Cashew nuts: 60g (halved)
• Raisins: 20g
• Almonds: 30g (blanched, halved)
• Cardamom powder: ½ tsp (2g)
• Saffron strands: 8-10
• Cinnamon bark: 1 small piece (2g)
• Cloves: 4 (1g)

👩‍🍳 How to make Lapsi

1. In heavy-bottomed pan, heat ghee (100ml) over medium heat (160°C).
2. Add cracked wheat; stir constantly for 5-6 min until light golden and fragrant.
3. Add cashew nuts, almonds; fry 2 min until golden.
4. Remove ½ of nuts; keep aside for garnish.
5. Add raisins; fry 1 min.
6. Carefully add 600ml boiling water to pan (mixture will splutter). Stir well.
7. Add cinnamon bark, cloves; mix thoroughly.
8. Bring to boil on high heat (190°C); then reduce to low (120°C).
9. Cover and simmer 20-25 min, stirring occasionally.
10. Wheat should absorb water and become tender.
11. Add sugar (120g); stir well until dissolved.
12. Soak saffron in 2 tbsp warm milk; add to lapsi.
13. Add cardamom powder; stir well.
14. Cook on low heat (120°C) for 2-3 min more until sugar is absorbed.
15. Serve hot, garnished with reserved nuts.
16. Should be creamy, wheat tender, sweetly aromatic.

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