Lapsi is a very spacial sweet dish of Gujarat and Rajasthan. It is prepared with cracked wheat also known as Dalia..
This sweet dish is very special to me because my mom used to make it on Navratri Sthapana (First day of Navratri), when we have fast. Mummy make it as Prashad and then while opening the fast, we all sit together and eat Lapsi, Gatte ki khichdi and last but not the least Gol Gatte ki sabzi and chapati 🙂
Missing those days 😦
So, lets start with the recipe of RAJASTHANI SPECIAL LAPSI….
RAJASTHANI SPECIAL LAPSI
½ cup cracked wheat (Dalia)
½ cup Jaggery (Gud)
2 tbsp. Clarified butter (Ghee)
¾ cup Water
¾ cup Milk
4-5 pinches Cardamom powder (Elaichi)
14-15 small Coconut pieces
- Add water and jaggery and let it boil till the jaggery melts and mix in the water.
- Heat the ghee and Dalia in a pressure cooker and roast them on medium heat till it turns golden brown.
- Add the jaggery syrup in above and pressure cook it to 4-5 whistles.
- Add cardamom powder and coconut and serve hot.
NUTRITIONAL VALUE OF LAPSI (per serving)
Calories : 380
- Fat : 15 g
- Carbohydrates : 53 g
- Protein : 6 g
TIPS WHILE MAKING RAJASTHANI SPECIAL LAPSI
You can replace milk with water, I added it for milky flavour.
You can add dry fruits like almonds, cashews, raisins etc.