Coming to this recipe, after a long time, I enjoyed a dessert that really tickled my taste buds. I was so glad that I made this recipe from Manjula’s space. Lapsi is a traditional recipe from the Marwad region of Rajasthan and are made during special occasions and fasting days. A very simple recipe made with broken wheat also known as bulgur wheat or Dalia, jaggery, ghee and water. I really appreciated the soft crunch of the bulgur with sweetness and richness in every bite. This dish is made with whole grain, but it does have a good amount of fat in it. Rajasthan cuisine is known to have rich recipes made with ghee. This kind of cooking suits the weather and living conditions of the native land.
Preparation time – 5 mins
Cooking time – 45 mins
Difficulty level – easy
Ingredients – (serves 6)
- Broken wheat/Dalia/Bulgur – ½ cup
- Jaggery -1/2 cup
- Ghee/clarified butter – ¼ cup
- Water – 2 cups
- Cardamom powder – ¼ tsp
- Nuts – to garnish (optional)
- In a sauce pan, combine the jaggery and the water and let it come to boil. Make sure that the jaggery is all melted and then strain the water and keep it simmering.
- Meanwhile, in another pan melt the ghee and add the dalia. Fry the wheat until it becomes reddish brown in color and turns aromatic. This will take about 8 minutes in low-medium flame.
- To this slowly add the hot jaggery water and let it come to boil.
- Turn the flame down to low and cook the wheat covered. Stir it every now and then to prevent it from sticking in the bottom of the pan.
- The wheat would take a good 25-30 mins to cook and by now all the water would have been absorbed and the mixture would appear thick. Add the cardamom powder at this stage and mix well.
- Garnish with nuts if using and serve warm.
- The lapsi would thicken when cooled. Always warm it up a bit before serving.
‘Only‘ Cooking with Grains happening at Cooking with SJ