Lapsi

Serves 4

40 mins

247 Kcal

Lapsi is a popular Indian dessert primarily made from semolina (rava) or broken wheat, sugar, and ghee. This recipe of lapsi is a delectable sweet dish and has a special place in Indian cuisine with a special significance in the cuisine of regions like Gujarat and Rajasthan where it's specially prepared for festivals, celebrations, and other special occasions. Prepared with roasting the semolina in ghee until golden brown. It releases a rich aroma while roasting; this is an important step besides adding flavour. It gives a special texture to the halwa. After the semolina reaches the desired shade, water is added to it, and then sugar is added to create a syrup. Stir the mixture constantly until it becomes smooth in consistency by allowing the semolina to absorb the liquid. Other elevation is brought about by other ingredients like chopped nuts, raisins, and cardamom powder added to it, which contributes to the rich taste and texture. A satisfying, indulgent dessert that is warm and comforting is achieved. The Lapsi recipe is served warm and can be garnished with almond or cashew slivers for extra elegance. This dessert does not just please one's palate but also stimulates the nostalgia quotient as everyone associates the sweet dish with childhood nostalgia or family gatherings. The simplicity of this rich, flavourful dish makes it a favourite in many homes.

Ingredients required for Lapsi

1 cup rava
1 cup sugar
1/2 cup ghee (clarified butter)
2 cups milk
¼ tsps cardamom powder
Handful chopped nuts (almonds, cashews)
Handful raisins

Cooking steps for Lapsi

1
Lapsi is a traditional Indian sweet made from semolina, broken wheat, sugar, and ghee. It is one of the conventional sweets that always finds a place on the menu during festivals and other important occasions.
2
Ingredients 1 cup semolina (rava) 1 cup sugar 1/2 cup ghee (clarified butter) 2 cups water or milk or both 1/4 Tsps cardamom powder, handful chopped nuts like almonds and cashews, handful raisins.
3
First of all, take all your ingredients and ensure you have a heavy-bottomed pan or kadhai to facilitate even heating so that the semolina doesn't get burnt.
4
Heat the ghee in the pan over medium heat.
5
Once melted and hot, add the semolina to it. And keep on stirring properly so that the semolina gets roasted evenly. This step is very important because roasting the semolina makes it easier to enhance the nutty flavour and also gives a richer texture to the lapsi. Let it continue its roasting process for 8-10 minutes, or until it becomes golden brown with a fragrant aroma. Be very careful not to burn it because burning can hurt the flavour of your dessert.
6
While semolina is being roasted, you can also prepare the sugar syrup.
7
Now boil 2 cups of water or milk in another saucepan.
8
Add the sugar and make sure it is well dissolved.
9
You may add some strands of saffron at this time to give the cake the flavours of kings and the colour of gold.
10
Let this sugar syrup cool after dissolving and keep the saucepan aside.
11
Roast the semolina, then lessen the heat in the pan and pour the hot sugar syrup into it very slowly; you can splutter so take care.
12
Constantly stir so as not to form lumps in the semolina while it dissolves the syrup evenly. That will thicken, and in about a minute or two, you will know that it's all coming together.
13
Add the cardamom powder that will give the lapsi an aromatic, warm flavour. Mix well to incorporate the cardamom powder well in the dessert, so it doesn't form a mass.
14
The next step is folding the chopped nuts and dried raisins into it. The nuts add not only crunch but also to the flavour profile of the lapsi.
15
Stir occasionally and continue cooking on low heat for 5 to 7 minutes till it turns into a pudding-like consistency.
16
After the lapsi is ready, take off the pan from the heat. Then let it rest for some time before you serve.
17
You can have it warm or at room temperature.
18
You can garnish it with additional nuts or ghee for a great look. This dish satisfies not only the sweet tooth but also brings memories of the most precious moments of family gatherings and celebrations. Lapsi is the comfort dessert par excellence that epitomizes the Indian way of showing warmth; thus, at any time, it's a great treat for everybody. Enjoy every bite of this extremely delicious, rich, and nutty dessert with your loved ones.

Shop Ingredients

Milk (2 cups)

Rava (1 cup)

Sugar (1 cup)

239

230

Raisins (handful)

185

148

129

252

245

254

Cardamom Powder (¼ Tsps)

237

440

396

315

Ghee (clarified Butter) (1/2 cup)

384

585

297

540

148

635

355

549

701

129

Chopped Nuts (almonds, Cashews) (handful)

267

524

116

119

469

657

133

287

485

736

FAQs

What is a lapsi?

Lapsi is a traditional Indian dessert that acquires its core ingredients from semolina or rava, sugar, and ghee, which can be translated into clarified butter. While originating in a particular style, this luscious comfort dish is mostly found in the regions of Gujarat and Rajasthan, and people make it more for festivals and special occasions. It offers great harmony between flavours and textures, thereby making it very popular among many people.

Can I customize the ingredients in lapsi?

Absolutely! The old version uses semolina with sugar and ghee, but lapsi can be made just the way you want it. You can use milk instead of water for a creamier lapsi or sugar can be replaced by jaggery for a more robust flavour. Dry fruits like dates or figs can be added, and nuts like pistachio or walnut can be added to give it richness and crunch as well. You can also try the amount of sugar you like best for the preparation you want.

How should I store lapsi?

Lapsi should be cooled completely and then stored in an airtight container. They can be left at room temperature for 2 to 3 days. In the fridge, it can be kept for a week. After reheating, it serves itself, adding little milk or water to regain the consistency; microwave or the stovetop.