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Apr 17, 2008

Lapsi - broken wheat sweet porridge

I had lapsi, a delicious north Indian sweet, in a potluck party in my friend's house a few weeks back. The sweet was so tasty that I wanted to try. As I was browsing for the recipe, I learnt that this sweet is prepared in Gujarat, Maharashtra and Rajasthan. In south India we use rice to prepare sweet pongal. The same is called lapsi in north India where they use cracked wheat instead of rice. I found only this difference. Of course rice is the staple food of the south and wheat for north.

Coming to the recipe, after I saw several links for the recipe, I got an idea that the cracked wheat is first cooked in milk or water and then sugar, cardamom and ghee are added to the cooked wheat to make a sweet porridge. I just loved cooking lapsi today. I am excited that it turned out really well. I added nutmeg powder and cardamom powder. The sweet is just yummy and addictive too. I am sending this sweet to RCI - Rajasthan hosted by Padmaja of Spicyandra.


Cracked wheat - 1 cup

Water - 1 cup

Lowfat milk - 2 cups

Sugar - 1 cup

Ghee (clarified butter) - 2 tablespoons

Cardamom powder - half teaspoon

Nutmeg powder - half teaspoon

Sliced almonds for garnishing


Heat a heavy bottomed kadai and add half tablespoon ghee. When ghee melts, add the cracked wheat and roast until the content heats up and good aroma comes. Transfer it to another container.

Heat milk and water in the heavy bottomed kadai and when the content heats up, add the roasted cracked wheat.

Allow it to cook partially closed. Stir occasionally. Cook until the wheat is tender. If all the moisture is absorbed and still the wheat is not cooked, pour half a cup water and allow it to cook until the wheat is tender.

When the wheat is fully cooked, add the sugar and cardamom. The content will loosen and again start thickening. When most of the moisture is absorbed, add the remaining ghee. Stir well until even distribution. Let the porridge be a little loose as the sweet tends to thicken after some time.

Stir in the nutmeg powder and garnish with almonds. Delicious lapsi is ready.


Dhivya said...

Wow!looks so amazing myth!love the picture!great entry

Padmaja said...

Absolutely superb Mythreyee!
Thank you so much for a super fast rajasthani dish!

Siri said...

Never heard of Lapsi Mythreyess, looks very unique and delish..:D


Sagari said...

never heard about this recipe before mythreyee ,it looks sooooooo delecious

Rajesh &Shankari said...

ayyo..romba temptinga irruke :)

Kalai said...

Beautiful!! Almost makes you feel less guilty about eating a sweet... :)

TheCooker said...

We can consume illegal quantities of this lapsi.

Cham said...

Delicious looking, never heard about it

Medhaa said...

This looks so yummy, nice entry

Deepa Kuber said...

Ahh thats a gorgeous dish.. nice picture. u have a good collection of recipes

Hetal said...

looks tasty,this is made a lot in our home..Would love to c u on my blog..

Mahek said...

Thanks for this recipe i have never tasted lapsi porridge but i know that it is very healthy and can be eaten for breakfast
I think we should add more milk if it thickens as porridge should be of pouring consistency
what do you feel?

Mythreyee said...

You are right. I wanted to make it to a pouring consistency but half an hour after cooking, the porridge became thick. I will try to make it to a pouring consistency next time. Thanks.