Gujarati-style Velan Lapsi is a traditional and classic Gujarati sweet made with just three main ingredients—coarse wheat flour, ghee, and jaggery. It is traditionally prepared during auspicious occasions, festivals, and weddings.
This simple homemade sweet requires minimal ingredients but has a rich, delicious taste and a soft, moist texture. In this recipe, I’ll share the perfect ingredient ratio and a few no-fail tips to help you make perfectly cooked Velan Lapsi on your first attempt.
Unlike the traditional method, I use a simple technique for adding ghee and jaggery that helps make the lapsi soft and moist even after it cools down. This method is easy to follow and gives excellent results every time. Do try this method!
So, this festive season, make this delicious Gujarati sweet at home and enjoy its rich, melt-in-the-mouth texture and delightful jaggery flavour with your family and friends.
Tips to Make Perfect Gujarati Lapsi
Use coarse wheat flour: Use coarse wheat flour to make Lapsi. Add a little oil to the flour and rub it well to coat the flour granules. This helps the Lapsi turn soft, moist, and grainy after cooking.
Steam the flour properly: Steaming the wheat flour mixture is one of the most important steps for making perfect Lapsi. Use the recommended water-to-flour ratio and steam the mixture properly. Place the kadai on a tawa while cooking to prevent the flour from burning. Covering the flour mixture with a slightly damp cloth also helps it cook evenly and keeps the granules soft.
Add ghee and jaggery properly: Melt the jaggery with ghee and then mix it into the cooked flour. This allows the ghee and jaggery to coat and absorb into the flour granules, resulting in soft, moist, and flavorful Lapsi even after it cools.
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Recipe video
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Ingredients
- 2 cup coarse wheat flour
- 4 tbsp oil
- 2 cup water
- 4 tbsp ghee
- 1 cup jaggery
- ½ tsp cardamom powder
Instructions
- In a mixing bowl, add 2 cups coarse wheat flour and 4 tbsp oil. Mix well until the oil evenly coats the flour. When pressed between your palms, the flour should hold together.
- In a kadai, add 2 cups water and bring it to a boil. Once the water starts boiling, add the flour mixture and spread it evenly in the kadai.
- Using the handle of a rolling pin, make a few holes in the flour mixture. Place a slightly damp cloth over the flour mixture.
- Cover the kadai with a lid and place it on a tawa. Cook on low flame for 15–20 minutes.
- Remove the lid and damp cloth. Mix the flour mixture well and cook until the wheat flour granules are completely cooked. Keep aside.
- In the same kadai, add 4 tbsp ghee and 1 cup jaggery. Mix well and cook until the jaggery melts completely.
- Add the cooked flour mixture and mix well. Cook for 5–6 minutes, stirring continuously, until the Lapsi becomes grainy and the granules separate nicely.
- Switch off the flame and let the Lapsi cool slightly.
- Danedar Lapsi is ready. Serve hot with a generous drizzle of ghee and powdered sugar.
Notes
- Use coarse wheat flour to make Lapsi.
- Adding oil to the flour coats the flour granules, which helps achieve the perfect texture of Lapsi.
- The water-to-wheat flour ratio should be 1:1.
- When the water starts boiling, add the wheat flour.
- Place the kadai on a tawa to help cook the flour evenly.
- Cook the wheat flour on low flame for 20 minutes.
- The quantity of jaggery should be half the quantity of wheat flour.
- Initially, the ghee and jaggery will be absorbed into the wheat flour, but after 5–7 minutes, the Lapsi will gradually become separate and grainy.