Rajasthani Lapsi


  • 2 tablespoons ghee/clarified butter
  • 2 cloves
  • 4 green cardamoms
  • 1 cup daliya/broken wheat
  • 2 tablespoons raisins
  • 8-10 almonds
  • 8-10 cashews
  • 3 cups hot water
  • 1 cup gud/jaggery powder

Steps In Making

  • In a pressure cooker add ghee and once it turns hot add cloves and green cardamom and roast them for 15-20 seconds.
  • Now add daliya and roast for 3-4 minutes until it gets a light brown color and turns aromatic.
  • Further add cashews, almonds, raisins, and roast for a minute.
  • Add hot water and jaggery /jaggery powder and mix well.
  • Let it simmer on a medium flame for 2-3 minutes until it gets a couple of boils.
  • Now pressure cook for 3 whistles. Open the lid once when stem released.
  • Serve hot!

Recipe Notes

  • Please measure daliya, water, and jaggery from the same cup. For 1 cup daliya/ broken wheat you need 3 cups water and 1 cup jaggery/gud. Keep this ratio in mind and you can divide or multiply the recipe as per your requirements.
  • If you don't have jaggery powder then replace it with regular jaggery, just chop it into small pieces and use it.
  • Avoid nuts if you don't want to use or you don't like.