Lapsi is one of the most popular and traditional sweets of Gujarati Cuisine. Being a Gujarati family, lapsi has a very special place in our house and is especially prepared during festivals and other auspicious occasions. It gets ready with very few ingredients and is a comparatively healthy sweet.
Ingredients½ cup broken wheat/dalia we used Ekgaon Wheat Daliya
½ cup grated jaggery/gur
4 teaspoon ghee/clarified butter
1.5 cups water
¼ teaspoon cardamom/elaichi powder
5-6 cashews chopped
5-6 almonds chopped
Method
- Heat 2 teaspoon ghee in a pressure cooker and add broken wheat. Keep stirring on a medium flame and cook for 5 to 7 minutes or till it turns light golden brown in colour.
- Now add 1.5 cups water and pressure cook on high flame for 1 whistle, then reduce the flame and cook for another 10-12 minutes.
- Once the pressure settles down, open the lid and stir once. Check whether its cooked or not. If you still find the dalia uncooked, then cook for another few minutes.
- Now add in grated jaggery, remaining 2 teaspoon ghee and chopped nuts. Mix and cook on a medium flame till jaggery dissolves completely and all the moisture has been absorbed.
- In the end, add elaichi powder, mix and switch off the flame.
- Serve lapsi hot, warm or at room temperature.