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Fada Lapsi is an all-time favourite traditional Gujarati sweet made with broken wheat (fada), sugar, ghee, and a few dry fruits. This delicious and aromatic sweet is especially prepared during festivals, auspicious occasions, and family celebrations. It has a wonderful texture, with soft, juicy grains of broken wheat coated in sweet syrup and the rich aroma of ghee.
In this recipe, I will show you how to make Gujarati Fada Lapsi in a pressure cooker, making the cooking process quick and easy. I will also share the perfect ingredient ratio, step-by-step instructions, and a few no-fail tips to help you achieve perfectly cooked, soft, and juicy lapsi on your very first attempt. With the right amount of water, sugar, and ghee, you can easily prepare this traditional Gujarati sweet at home.
This festive season, do try this wonderful Fada Lapsi recipe and enjoy its rich, sweet, and mouth-watering taste with your friends and family!
The key to making perfect Gujarati fafda at home are
- Roast the fada properly: Roast the fada in ghee until it turns slightly golden brown and the grains puff up. Proper roasting enhances the flavour and aroma of the lapsi and gives it a delicious taste.
- Use hot water for cooking: Always add hot water to the roasted fada. The roasted broken wheat absorbs hot water more quickly, helping it cook evenly and become soft. Be careful while adding the water, as it may splutter when it comes into contact with the hot ghee and roasted fada.
- Pressure cook the lapsi: Pressure cook the fada lapsi over medium heat for 3–4 whistles. Avoid cooking it over high heat, as the fada may remain undercooked inside. Also, do not add sugar before pressure cooking, as it can prevent the fada from cooking properly.
- Check the consistency before serving: I use sugar to sweeten the lapsi, but you can use jaggery instead. Cook the lapsi until the liquid is absorbed and the grains become soft, juicy, and well-coated with sweetness. The lapsi is ready when the sugar water has been absorbed and the ghee begins to separate along the sides of the cooker. Avoid overcooking, as the lapsi will thicken further as it rests.
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Ingredients
- 1 cup wheat fada - daliya
- 1 tbsp oil
- ½ cup ghee
- 1 tbsp chopped cashews
- 1 tbsp chopped almonds
- 1 tbsp chopped pistachio
- 1 tbsp kismiss
- 3 cup hot water
- 1 cup sugar
- ½ tsp cardamom powder
Instructions
- In a mixing bowl, add 1 cup of wheat fada (daliya) and 1 tbsp of oil. Mix well.
- Now, heat some ghee from the ½ cup of ghee in a pressure cooker. Add 1 tbsp of chopped cashews, 1 tbsp of chopped almonds, 1 tbsp of chopped pistachios, and 1 tbsp of raisins (kismis). Roast them well, then transfer them to a plate.
- Next, add the prepared wheat fada (daliya) to the pressure cooker and roast it in the remaining ghee until the grains puff up and turn slightly golden brown.
- Meanwhile, heat 3 cups of water in a pan. Once the water starts boiling, carefully add it to the roasted fada and mix well.
- When the mixture starts boiling, close the pressure cooker lid and pressure cook over medium heat for 3 whistles.
- Once the fada is properly cooked and becomes soft, add 1 cup of sugar and mix well.
- Cook the lapsi until the sugar dissolves and the liquid is absorbed. Meanwhile, add the remaining ghee to keep the lapsi soft and moist, even after it cools down.
- Finally, add ½ tsp of cardamom powder and the roasted dry fruits. Mix well.
- Delicious fada lapsi is ready to serve. Serve hot and enjoy!
Notes
- Roast the fada (broken wheat) in ghee until it turns slightly golden brown and puffs up.
- Hot water is absorbed quickly by the roasted fada (daliya).
- Pressure cook the lapsi over medium heat for 3–4 whistles.
- The lapsi is fully cooked when it absorbs the sugar water and the ghee separates along the sides.