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Wheat Lapsi is a simple and wholesome Indian sweet made with broken wheat (dalia), ghee, jaggery and milk. It has a rich, comforting texture and is especially popular during festivals, family celebrations and as a traditional homemade dessert. Adding cardamom and dry fruits makes it even more flavorful.
Ingredients
1 cup broken wheat (lapsi/dalia)
3 tbsp ghee
¾ cup jaggery, grated
2½ cups water
½ cup milk
½ tsp cardamom powder
2 tbsp chopped almonds
2 tbsp chopped cashews
1 tbsp raisins
1 tbsp grated coconut (optional)
Method
Roast the wheat: Heat 2 tbsp ghee in a heavy-bottomed pan. Add the broken wheat and roast on low-medium heat until golden brown and aromatic.
Cook the wheat: Add 2½ cups of hot water carefully and mix well. Cover and cook until the wheat becomes soft and absorbs most of the water.
Add milk: Pour in the milk and cook for another 3–5 minutes, stirring occasionally.
Add jaggery: Add grated jaggery and mix until completely dissolved. Cook until the mixture thickens and reaches a soft, glossy consistency.
Add flavor: Mix in cardamom powder and the remaining 1 tbsp ghee.
Garnish: Lightly fry the cashews, almonds and raisins in a little ghee and add them to the lapsi.
Serve: Serve warm and garnish with grated coconut or additional nuts if desired.
Tips for Perfect Wheat Lapsi
Roast the broken wheat well for a deeper, nutty flavor.
Adjust jaggery according to your preferred sweetness.
For a richer version, replace some of the water with milk.
Adding a little extra ghee at the end gives the lapsi a delicious aroma and smooth texture.
Source :- Oh Women
