Lapsi is a traditional festival dessert, made from cracked wheat (dalia), ghee, jaggery, and cardamom, slow-cooked until fluffy, glossy, and fragrant. Nuts and raisins give it richness, making it a must-have sweet for celebrations or breakfast.
Ingredients:
- 1 cup cracked wheat (dalia/fada)
- 1/2 cup ghee
- 3/4 cup jaggery
- 3 cups water
- 1/2 tsp cardamom powder
- 2 tbsp chopped almonds & cashews
- 2 tbsp golden raisins
Method:
- Heat ghee in a pan, add broken wheat. Roast on medium flame until golden brown and aromatic.
- Add water, stirring well. Cook covered till wheat is fully softened (10–12 minutes).
- Mix in jaggery. Cook until dissolved and no liquid remains.
- Add cardamom, nuts, and raisins. Cook 2–3 mins. Serve warm, garnished with more nuts.
Tips:
- Roast dalia thoroughly for a deep flavor and fluffy texture.
- Adjust sweetness by using more or less jaggery.
- Enjoy hot for breakfast or dessert.