Lapsi is one of the most popular and traditional sweets of Gujarati Cuisine. Being a Gujarati family, lapsi has a very special place in our house and is especially prepared during festivals and other auspicious occasions. It gets ready with very few ingredients and is a comparatively healthy sweet.
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Heat 2 teaspoon ghee in a pressure cooker and add broken wheat. Keep stirring on a medium flame and cook for 5 to 7 minutes or till it turns light golden brown in colour.
Now add 1.5 cups water and pressure cook on high flame for 1 whistle, then reduce the flame and cook for another 10-12 minutes.
Once the pressure settles down, open the lid and stir once. Check whether its cooked or not. If you still find the dalia uncooked, then cook for another few minutes.
Now add in grated jaggery, remaining 2 teaspoon ghee and chopped nuts. Mix and cook on a medium flame till jaggery dissolves completely and all the moisture has been absorbed.
In the end, add elaichi powder, mix and switch off the flame.