Ingredients
Roasted broken wheat (fada): 100 g
Ghee: 4 tbsp plus 2 tbsp for finishing
Hot water: 480 ml
Jaggery: 200 g (grated)
Condensed milk: 45 ml
Shredded mawa or milk powder: 4 tbsp
Salt: pinch
Cardamom powder: 1/2 tsp
Freshly grated nutmeg: 1/4 tsp
One of chef Heena Patel’s favorite Diwali dishes, Lapsi is a sweet, aromatic cracked-wheat pudding traditionally served alongside pulao, a fragrant rice pilaf. Rich with jaggery, ghee, and cardamom, it captures the essence of Gujarati comfort food—simple, soulful, and celebratory.
How to make Lapsi
01.
Roast the Wheat
- Heat 4 tbsp ghee in a heavy-bottomed pan over low to medium heat.
- Add the fada and roast for 5–6 minutes, stirring continuously to prevent burning or sticking.
02.
Add Liquids and Sweeteners
- Add the hot water, condensed milk, and jaggery to the pan. Keep the heat at medium.
- Cook, stirring occasionally, until all the liquid evaporates and the wheat softens enough to crush easily between your fingers.
- If it still feels firm, add a little more hot water and continue cooking until tender.
03.
Finish the Lapsi
- Lower the heat further and fold in the mawa, cardamom powder, grated nutmeg, remaining ghee, and salt.
- Mix gently until combined and glossy.
- Remove from heat and serve immediately, warm or at room temperature.
