The traditional dessert known as Rajasthani Lapsi comes from the Rajasthan area of India and is made with daliya (broken wheat). Lapsi is a popular dessert for festivals, celebrations, and religious rituals. It is renowned for having a substantial texture and flavorful, rich flavors.
To make Rajasthani Lapsi you need basic ingredients which is easily available in everyone’s kitchen like – Daliya (Broken wheat), ghee (clarified butter), jaggery powder or sugar, water, cardamom powder, fennel seeds, saffron strands, and chopped nuts like cashews and almonds are needed to prepare Lapsi.
The first step in the preparation is to toast the broken wheat in ghee until it becomes golden brown and smells nutty. The roasted daliya is then boiled with hot water until it becomes tender. Following the addition of mix dry fruits, cardamom pods and saffron for taste and scent, jaggery powder or sugar is added to the mixture to make it sweeter. Simmering the ingredients gives it a pudding-like consistency and thickens it. As a garnish, add chopped nuts at the end.
A lovely combination of sweetness from the jaggery or sugar, richness from the ghee, and a subtle scent from the cardamom and saffron characterizes Rajasthani Lapsi cooked with daliya. The recipe is hearty and nourishing because of the broken wheat, which gives it a pleasing texture.
This dish is popularly served warm and is loved as a cozy treat with family and friends, particularly in the winter. It has a distinct position in Rajasthani cuisine, which reflects the region’s rich culinary traditions and cultural diversity.
INGREDIENTS:
- Ghee – 1 tbsp
- Broken Wheat (Daliya) – ½ cup
- Fennel Seeds (Saunf) – 1 tsp
- Water – 2 cup (as required)
- Saffron – A pinch (optional)
- Almond, Cashews, Raisins (Mix Dry Fruits) – 1/3 cup
- Cardamom Powder – ½ tsp
- Jaggery Powder or Sugar – ¼ cup
DIRECTIONS:
- Heat 1tbsp ghee in kadai or pan.
2. Then add ½ cup daliya (broken wheat) and roast it for 2 minutes on low flame.
3. Add 1 tsp fennel seeds (Saunf), continue cooking on low flame for 5 minutes or till it turns slightly brown in color.
4. Once it turns brown in color add 2 cup hot water in it.
5. Now cover and cook it for 10 minutes or till the dalia cooked well (Add more water if required).
6. Remove the lid and add pinch of saffron.
7. Add 1/3 cup of soaked mixed dry fruits (almond, cashews, raisins).
8. Add ½ tsp cardamom powder and mix.
9. Further, add ¼ cup jaggery powder or sugar and mix well.
10. Cook till the jaggery powder or sugar melts.
11. Lapsi is ready, now turn off the flame.
12. Garnish with sliced almonds and cashews, serve hot or cold.
