Lapsi recipe / How to make Rajasthani lapsi

Lapsi a traditional dish Rajasthani dish made with daliya (cracked wheat), gud(jaggery) and ghee. Cracked wheat, Dalia, Lapsi or Broken wheat are few names given to a form of wheat which is prepared by crushing whole wheat berries (kernels) into small pieces.

Benefits of eating Lapsi:

Cracked wheat has all the benefits of wheat flour, but it has some additional benefits as it contains the outer barn and germ of the wheat. Hence it is an excellent source of fiber.

It is a good source of Iron and protein.

The second main ingredient in Lapsi is gud/gur/jaggery. This unrefined sugar obtained from raw concentrated sugarcane juice. It is an excellent source of iron and hence good for anemics.

It prevents constipation and cleanses the liver.

Jaggery is loaded with antioxidants and thus increases immunity.

Lapsi, a yummy Indian sweet, hardly needs any introduction!!

Moist and soft old fashioned lapsi oozes with the richness of the desi ghee. It is always cooked on festive days like Holi, Dhanteras and Dipavali and some special occasions or for rituals (puja).

The cracked wheat is first cooked in water and then jaggery along with ghee and flavored with cardamom. This sweet is just yummy and addictive too. It has got goodness of wheat and jaggery.

As I was in rush when i made this recipe, i don't have step by step pics. But will soon update it. :-)  

Rajasthani Lapsi recipe below:

Lapsi recipe Prep time Cook time Total  5 min  25 min 30  min Lapsi – broken wheat sweet porridge. AUTHOR: Monali RECIPE TYPE: sweet CUISINE: Rajasthani, Indian SERVES: 4-6 INGREDIENTS (measuring cup used, 1 cup=237 ml) 1 cup Daliya or cracked wheat (coarse variety) ¾ cup to 1 cup Jaggery (gur/gud) 4 tbsp. ghee 2 tbsp. of raisins 4 tbsp. of nuts of your choice (cashews/almonds) 5-6 green cardamom 1 tsp desiccated coconut (optional) 3 to 3.5 cups water DIRECTION Pre-heat a pressure cooker pan over a stove. Add 1 tbsp. ghee into it. When ghee melts, add broken wheat (daliya) and stir constantly.  Roast daliya on low falme until it gets nice golden color. It will take around 8-10 minutes. Add 3.5 cups water. Close the lid of pressure cooker. Cook it for 4-5 whistles on low to medium heat and turn off the stove. After all the steam escapes, open the lid. When you open the lid, it should be fluffy and well cooked. *If you find, water is still there, then cook it with an open lid till water is evaporated and it will leave ghee on sides of your pan. Remember to stir often, as it might stick to the bottom of the pan. *If all the misture is absorbed and still the wheat is not cooked, pour half a cup of warm water and allow it to cook until the wheat is tender. Add jaggery and mix well. Cook lapsi until jaggery dissolves completely. The content will loosen and again start thickening. Peel the cardamom and make powder in a mortar-pestle, add it to the lapsi, along with the raisins and chopped nuts. Finish it off by adding and mixing remaining ghee. Adding ghee in last will give nice texture to your dish. Garnish the lapsi with some desiccated coconut and some almonds slivers. Delicious lapsi is ready.  NOTES Daliya- Always try to use coarse variety of daliya for better taste. If you are using fine variety of daliya then add 3 cups of water while cooking. Jaggery- You can also make this recipe with equal amt of sugar; but traditionally it is made with jaggery and it taste better with it. Consistency- Let the lapsi be little loose as the sweet tends to thicken after some time. Cooking- You can also cook lapsi in a pan. Broken wheat normally takes time to cook. you may required more water to cook lapsi in a pan/pot. so keep an eye. However, in pressure cooker it cooks properly and swells promptly.