I think Lapsi is one of most humble of sweet dishes, very earthy, with no fancy frills. It is part of both Rajasthani and Gujarati cuisine and is also made during Navratri. Interestingly, it is a quintessential part of Bohri cuisine too. On the eve of the Islamic new year, every Bohra family eats this dessert together from a very big plate (called thaal). The tradition calls for an odd number of dishes on the thaal but the most essential item is a simple lapsi. I was quite pleasantly surprised on discovering that after marriage. The only additional ingredient is grated coconut, which I feel only improves the taste.
Lapsi – Broken wheat pudding with Jaggery
Preparation: 5 mins | Cooking 30 mins | Serves 4-5
1 cup broken wheat (dalia)
1 cup jaggery, grated
4 cups water
1/4th cup grated coconut
2 tsp green cardamoms powder
2 tbsps ghee
7-8 almonds, slivered
* Heat ghee in a kadhai and add broken wheat. Fry on medium heat, with regular stirring, till the wheat turns golden brown.
* In a separate pan, boil water with jaggery till the jaggery melts.
* Slowly, add the jaggery water to the roasted broken wheat. Add it from a side as there would be a lot of sputtering.
* Add half the cardamom powder and grated coconut. Mix well. Reduce the heat to low and cook covered till the water is all soaked up and the dalia is well cooked. Takes about 20-25 minutes.
* Remove in a serving dish and garnish with remaining grated coconut, cardamom powder and almonds.
* Serve hot.
Food is never just food. I believe it’s story telling, it’s conversation. It brings people together and it speaks a universal language! I love to play around in my kitchen. The thrill of being able to create something new and sharing it with others is what fuels my passion for cooking. The fact that dear husband is a foodie and an honest critique helps! I blog about my adventures in the kitchen at http://www.myweekendkitchen.in/