Lapsi Recipe | Laapsi {Stovetop + Instant Pot}
Lapsi | laapsi is a traditional Gujarati delicacy made with broken wheat grains, ghee, and jaggery or sugar. It is flavored with either cardamom or nutmeg.
Servings 6 people
Ingredients
- 1/4 cup + 2 tablespoons ghee
- 2 tablespoons cashew nut halves,
- 2 tablespoons chopped almonds
- 8 to 10 pieces of dry coconut, optional
- 2 tablespoons golden raisins
- 1 inch cinnamon
- 2 cloves
- 3 green cardamom
- 1 cup dalia, I've used the fine variety
- 3 cups of hot water
- 1 cup jaggery or sugar
- 1 teaspoon cardamom
- 1 tablespoon slivered pistachios, for garnishing, optional
Instructions
Stovetop pressure cooker instructions
- Heat 1/4 cup ghee in a pressure cooker over medium heat. Meanwhile in another pot boil 3 cups of water.
- Add cashew nuts and chopped almonds. Saute until the nuts turn golden brown. Set aside.
- Add the dry coconut pieces, saute until golden brown, and set aside.
- Add raisins, saute until they puff up. Remove with a slotted spoon and set aside.
- Add cinnamon, cloves, cardamoms, saute for 30 seconds.
- Add the dalia, saute on medium-low heat.
- Cook for about 8 minutes or until it turns golden brown and gives out a nutty aroma.
- Add 3 cups of hot water, mix well and bring to a boil.
- Cover the pressure cooker with the lid, pressure cook on medium-low heat for 3 to 4 whistles.
- Let the pressure release naturally. Open the lid of the cooker. To check if the dalia is cooked, take a little, mash it between your fingers. If it mashes easily, it is done.
- If it is not done, add some more hot water, mix well, and pressure cook for 1-2 whistles more.
- Add powdered/grated jaggery or sugar, mix, and cook, stirring, until most of the moisture is absorbed and the ghee oozes out from the sides of the pan.
- Add the remaining 2 tablespoons of ghee, ghee-roasted nuts, and raisins along with ground cardamom. Give it a good mix and switch off the heat.
- Cover with a lid and let it sit undisturbed for 10 minutes.
- Open the lid, fluff the lapsi with a spoon. Serve, garnish with the reserved nuts. Enjoy warm.
Instant Pot instructions
- Note: The recipe is halved for the IP
- Press the 'SAUTE' button, and set it to 'NORMAL'. Once it displays 'HOT', add 2 tbsp ghee, let the ghee melt.
- Add 1 tablespoon cashew nuts, saute until golden brown, and set aside. I've skipped adding almonds. Feel free to add it.
- Add 1 tablespoon of raisins, saute until they puff up. Remove with a slotted spoon and set aside.
- Add 1-inch cinnamon, 2 cloves, 2 green cardamoms, saute for a few seconds. Add 1/2 cup dalia, cook on medium-low heat, about 8 minutes until it turns golden brown and gives out a nutty aroma.
- Add 1.5 cups of hot water, mix well.
- Press cancel, close the lid of the Instant Pot with the valve on sealing position. Pressure cook on high for 12 minutes. It will take some time for the pressure to build up (about 4 minutes), after which the timer will start.
- Once the cooking cycle is complete, let it depressurize for at least 10 minutes, then do a quick release of leftover pressure following the manufacturer's instructions. Once the float valve (silver pin) drops, open the lid.
- Give the contents in the pot a good mix.
- Add 1/2 cup of powdered/grated jaggery or sugar, mix, and cook, stirring, until most of the moisture is absorbed and the ghee oozes out from the sides of the pot.
- Add the remaining 1 tablespoon of ghee, ghee-roasted nuts, and raisins along with 1/2 teaspoon of ground cardamom. Give it a good mix and switch off the heat.
- Cover with the lid and let it sit undisturbed for 10 minutes.
- Open the lid, fluff the lapsi with a spoon. Serve, garnish with the reserved nuts. Enjoy warm.
- Serve, garnish with the reserved nuts. Enjoy warm.
Video
Notes
This recipe makes about 3 cups of lapsi. If you consider 1/2 cup to be a serving, it should be enough for 6 people.