Lapsi recipe | Gujarati lapsi in pressure cooker | Gujarati lapsi | kansar recipe

Lapsi is a traditional Gujarati sweet recipe made from coarse wheat flour and jaggery. Traditionally lapsi are made with Velan (rolling pin), which is a time-consuming process. So in this recipe, I have used a pressure cooker to cook lapsi in a quicker way. It is effortless to make and only requires 2 main ingredients. hence it is generally made during the festival season and served at the end of the meal. I will share the perfect ingredient ratio and a few no-fail tips to help you to make tasty lapsi on the first attempt. Do try this!

• firstly, use coarse wheat flour for making lapsi, also roast coarse wheat flour to achieve the perfect taste and texture of lapsi.
• Secondly, I used a pressure cooker to cook the lapsi to hasten the cooking process. it also makes it a one-pot meal, but if you do not have a pressure cooker, you can steam it in Kadai.
• lastly, lapsi tastes great when served with ghee and powdered sugar.

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Recipe video 

Lapsi recipe | Gujarati lapsi in pressure cooker | Gujarati lapsi | kansar recipe

Nehas Cook Book

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Indian sweets

Cuisine Gujarati, Indian

Servings 5

Ingredients

  

• cup or 250 grm coarse wheat flour lapsi flour
• 1 cup water
• 1 cup or 150 grm jaggery
• ¼ cup or 50 grm oil
• 1 tbsp oil + 1 tsp ghee for jaggery water
• Serve with powder sugar and hot ghee

Instructions

 

• In a mixing bowl, add coarse wheat flour and oil. Rub oil properly into flour.
• Now in a pressure cooker, add flour and roast it on medium flame till it slightly changes and becomes aromatic. Take out roasted flour into a bowl and keep it aside.
• Now in a pan, add water, jaggery, 1 tbsp oil, and 1 tsp ghee. Cook till the jaggery is completely melted and the jaggery water quantity should be 1 cup. boil for 1-2 minutes.
• Switch off the gas and cool down the jaggery water for 2-3 minutes.
• sieve and add jaggery water into the flour and mix well.
• In a pressure cooker, add some water and place the lapsi bowl on a wire rack. Cover with a dish and close the pressure cooker.
• Then pressure cook lapsi on 1 whistle on high flame and 5 whistles on medium flame.
• Switch off the gas and release the pressure cooker temperature naturally.
• Remove the dish and check the cooked lapsi with a knife. If the knife comes out clean then lapsi is cooked correctly.
• Take out lapsi bowl from cooked and cool down slightly.
• then rub lapsi between your hand. Lapsi grain easily separates.
• Add hot ghee and powdered sugar into lapsi and mix well.
• Serve lapsi with ghee.

Notes

• use coarse wheat flour for lapsi.
• roasting of wheat flour enhances the taste and gives the perfect texture to lapsi.
• The quantity of water and jaggery should be half than lapsi flour.
• boil jaggery water till it reduces its amount to 1 cup or half of lapsi flour.
• if the knife comes out clean then lapsi flour is cooked correctly.
• rub cooked lapsi mixture with your hand, so the granules separate easily.
• Lapsi tastes great when it is served with hot ghee and powder sugar