This lapsi is a traditional, sweet porridge dessert made with cracked wheat, raisins, and coconut for a nutritious and wholesome dessert.

Lapsi is a sweet dessert made with cracked wheat (bulgur), toasted in ghee or butter, and sweetened with jaggery.

This dessert is popular in many parts of India. It is traditionally served for festive and auspicious occasions. Lapsi is often served at housewarmings and baby showers along with Gosht Wali Daal (Meat and Lentil stew).

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Lapsi Ingredients

Bulgur – or cracked wheat – is the base of this dessert. The finer the bulgur, the quicker it will cook.
Jaggery – is used to sweeten this dessert. Jaggery has a unique, nutty sweet flavor that makes this dessert unique.
Golden raisins & Shredded coconut – add sweetness and texture to this dessert
Butter or Ghee – is used to toast the bulgur and dry fruits.
Aromatics – Cinnamon, Green cardamom powder Nutmeg powder, Fennel seeds – add flavor and fragrance to this dish.
Almonds – blanched, peeled and sliced almonds are used for garnishing.

How to make Lapsi?

This Lapsi halwa is really simple to make – the bulgur is toasted with ghee or butter, then cooked till tender with jaggery and water.

Liquid Jaggery

In a pot on medium heat, add water and the jaggery to melt. Once the jaggery has melted, set aside.

Toast & Flavor the Bulgur

In a separate pot on medium-low heat, add butter and cinnamon. Heat till the butter has melted, and the cinnamon is fragrant.
Next, add the coconut, bulgur and cook for 5-10 minutes until coconut and bulgur are toasted. Toasting the bulgur really adds an intense and rich aroma to the dessert.

Add in the liquid Jaggery

Once toasted, carefully add in the liquid jaggery.
Be careful, as the mixture will bubble and splatter when you pour the liquid jaggery. It helps to cover the pot halfway to save yourself from the splatter.

Add the Spices, Fluff & Garnish

Next, add in the green cardamom powder, nutmeg, and fennel seeds. Mix well and cook on low heat till the bulgar absorbs all the liquid.
Adjust to taste – you may need to add more water to cook the bulgur or add in sugar if you prefer it to be sweeter.
Once cooked, fluff it with a fork.
To check if the bulgur is cooked, mash a few grains between your fingers to check it is tender.
Transfer to a serving plate, and garnish with sliced almonds.

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Lapsi

This lapsi is a traditional, sweet porridge dessert made with cracked wheat, raisins, and coconut for a nutritious and wholesome dessert.

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Cook Time 1

Total Time 1

Course Dessert

Cuisine Indian, Pakistani

Ingredients

1 cup bulgur cracked wheat
1 cup Jaggery
1 cup water
¼ cup Golden raisins
¼ cup shredded coconut see note
¾ cup Butter /Ghee
1 stick Cinnamon
½ teaspoon Green cardamom powder
¼ teaspoon Nutmeg powder
I tablespoon Fennel seeds
5-10 almonds blanched, peeled, and sliced (for garnish)

Instructions

In a pot on medium heat, add water and the jaggery to melt. Once the jaggery has melted, set aside.
In a separate pot on medium-low heat, add butter and cinnamon. Heat till the butter has melted, and the cinnamon is fragrant.
Next, add the coconut, bulgur and cook for 5-10 minutes until coconut and bulgur are toasted.
Once toasted, carefully add in the liquid jaggery. Be careful, as the mixture will bubble and splatter when you pour the liquid jaggery. It helps to cover the pot halfway to save yourself from the splatter.
Next, add in the green cardamom powder, nutmeg, and fennel seeds. Mix well and cook on low heat till the bulgar absorbs all the liquid.
Adjust to taste – you may need to add more water to cook the bulgur or add in sugar if you prefer it to be sweeter.
Once cooked, fluff it with a fork.
Transfer to a serving plate, and garnish with sliced almonds.

Notes

If using dry desiccated coconut, add after roasting bulgur otherwise, it may burn.

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