Indian Lapsi Recipe

Broken wheat: This is the main ingredient, providing a hearty texture and nutty flavor to the dish.

Ghee: A type of clarified butter that adds richness and depth to the recipe.

Jaggery: An unrefined sugar that imparts a unique caramel-like sweetness.

Water: Essential for cooking the broken wheat until it becomes soft and tender.

Cardamom powder: Adds a fragrant, slightly spicy note that enhances the overall flavor.

Cashews: Chopped and added for a delightful crunch and nutty taste.

Raisins: Provide a burst of sweetness and chewy texture, complementing the other ingredients.

When roasting broken wheat in ghee, ensure you keep the heat at a medium level and stir continuously. This prevents the wheat from burning and allows it to achieve a uniform golden brown color, enhancing the nutty flavor of the dalia.

• broken wheat (dalia) - Substitute with quinoa: Quinoa has a similar texture and can absorb flavors well, making it a good alternative for broken wheat.

• ghee - Substitute with coconut oil: Coconut oil provides a rich flavor and similar fat content, making it a suitable substitute for ghee.

• grated jaggery - Substitute with brown sugar: Brown sugar has a similar sweetness and molasses content, which can mimic the flavor of jaggery.

• water - Substitute with coconut milk: Coconut milk adds a creamy texture and a slight sweetness, enhancing the overall flavor of the dish.

• cardamom powder - Substitute with cinnamon powder: Cinnamon powder provides a warm, sweet spice that can complement the other flavors in the recipe.

• chopped cashews - Substitute with chopped almonds: Almonds offer a similar crunch and nutty flavor, making them a good alternative to cashews.

• raisins - Substitute with dried cranberries: Dried cranberries provide a similar chewy texture and a slightly tart flavor that can balance the sweetness of the dish.

• Allow the lapsi to cool completely before storing. This helps prevent condensation, which can make the dessert soggy.

• Transfer the cooled lapsi into an airtight container. This will help maintain its freshness and prevent it from absorbing any unwanted odors from the refrigerator.

• Store the container in the refrigerator if you plan to consume the lapsi within 3-4 days. The cool environment will keep it fresh and flavorful.

• For longer storage, consider freezing the lapsi. Portion it into smaller, freezer-safe containers or zip-lock bags. This makes it easier to thaw only the amount you need.

• Label the containers with the date of preparation. This helps you keep track of how long the lapsi has been stored and ensures you consume it while it's still at its best.

• When ready to enjoy, thaw the lapsi in the refrigerator overnight. This gradual thawing process helps maintain its texture and flavor.

• Reheat the lapsi gently on the stovetop or in the microwave. Add a splash of water or milk if needed to restore its original consistency.

• Garnish with a few extra chopped cashews and raisins before serving to enhance its visual appeal and taste.

• Stovetop Method:

  1. Place the leftover lapsi in a non-stick pan.
  2. Add a splash of water or milk to restore moisture.
  3. Heat on low, stirring occasionally to ensure even heating.
  4. Once warmed through, add a small amount of ghee to enhance the flavor.

• Microwave Method:

  1. Transfer the lapsi to a microwave-safe bowl.
  2. Sprinkle a few drops of water or milk over it.
  3. Cover the bowl with a microwave-safe lid or plate.
  4. Heat on medium power for 1-2 minutes, stirring halfway through.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the lapsi in an oven-safe dish.
  3. Cover with aluminum foil to prevent it from drying out.
  4. Heat for about 10-15 minutes, checking occasionally.
  5. Stir in a bit of ghee before serving to refresh the flavors.

• Steaming Method:

  1. Place the lapsi in a heatproof bowl.
  2. Set up a steamer or use a double boiler.
  3. Steam the lapsi for about 5-7 minutes until heated through.
  4. Stir gently and add a touch of ghee if desired.

• Pan: Used to heat the ghee and roast the broken wheat until golden brown.

• Spatula: Essential for stirring the ingredients to ensure even roasting and mixing.

• Measuring cups: Used to measure the broken wheat, ghee, jaggery, and water accurately.

• Grater: Needed to grate the jaggery for easy melting and blending.

• Knife: Useful for chopping the cashews into small pieces.

• Cutting board: Provides a surface to chop the cashews.

• Mixing bowl: Handy for holding the chopped cashews and raisins before adding them to the dish.

• Lid: Helps to cover the pan while cooking the broken wheat to ensure it cooks evenly and becomes soft.

• Serving spoon: Used to serve the warm lapsi once it is ready.

Pre-roast the broken wheat: Roast broken wheat in advance and store it in an airtight container. This will save you time when you start cooking.

Use pre-chopped nuts: Buy pre-chopped cashews and raisins to avoid the hassle of chopping them yourself.

Quick-melt jaggery: Grate or chop jaggery beforehand and store it in a container. This will help it melt faster when added to the dish.

Batch cooking: Cook a larger batch of lapsi and store portions in the fridge. Reheat as needed for a quick dessert.

Instant pot method: Use an Instant Pot to cook the broken wheat faster and more efficiently.