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Lapsi recipe | how to make Gujarati fada lapsi | fada ni lapsi recipe

Fada lapsi is a traditional Gujarati sweet made from broken wheat grain and sugar or jaggery. It is generally made at traditional Gujarati festivals or served as a dessert at the end of the meal, but not limited to, and can be served as a snack or welcome sweets to guests. This recipe contains fewer ingredients and is prepared within minutes for any occasion and celebration.

I will share the perfect ingredient ratio and a few no-fail tips to help you to make perfect fada lapsi on the first attempt. This festival season does make this wonderful Gujarati Sweet and enjoy its mouth-watering and juicy taste along with friends and family!

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Recipe video

Lapsi recipe | how to make Gujarati fada lapsi | fada ni lapsi recipe

Nehas Cook Book
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Indian sweets
Cuisine Indian
Servings 4 servings

Ingredients
  

  • ½ cup fada / daliya/ broken wheat
  • ¼ cup ghee non-melted
  • ¼ cup sugar as per your taste
  • 2.5 cup water
  • 2 tbsp cashew
  • 2 tbsp raisins
  • 2 tbsp almonds
  • ¼ tsp cardamom powder

Instructions
 

  • Heat ghee in a cooker; add cashew, almond and raisins. Roast for a minute. Keep it aside.
  • Heat water in a pan, same time adds daliya (fada) in ghee and roast till it changes its color and turns aromatic.
  • When daliya turns golden brown, add hot water to it. Mix well.
  • cover and pressure cook for 5 whistles or until daliya are cooked completely.
  • open the cooker and add sugar and mix well making sure the sugar melts completely.
  • cook for 5 minutes or till sugar is completely absorbed in daliya.
  • Add cardamom powder and roasted dry fruits. Mix well.
  • When ghee separates from the sides of lapsi, then it is perfectly cooked.
  • finally, enjoy fada lapsi garnished with chopped nuts.

Notes

  • Hot water absorb quickly in roasted daliya (fada).
  • Roast daliya (fada) till it changes its color and turns aromatic.
  • Pressure cook lapsi on low flame.
  • lapsi is completely cooked when ghee separates from its sides.

 

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