Fada Lapsi (Gujarati Lapsi)

Lapsi is a traditional Gujarati sweet dish prepared with broken/cracked wheat, ghee and jaggery or sugar. Make my version of this festive fada lapsi in the Instant Pot or regular pressure cooker.

This classic sweet dish is one of mine and my baby brother's favourite dish! He called it Hu-lapsi when he was a baby! I have so many memories of eating this after pujas!

Lapsi is also known as Fada Lapsi (if made with cracked wheat) in Gujarat. Usually Lapsi is made using broken or cracked wheat but can also made with coarse wheat flour (known as churma ladoo or bhakhri flour). This recipe is known as Kansar.

Most Gujarati households would make and serve this sweet Lapsi on Dhanteras (two days before the Diwali festival begins) or on Diwali day for Naivedyam, since it is considered as good luck for the coming year.

Lapsi is also made and enjoyed during festivals like Holi, Diwali, Bhai Dooj, Gujarati New Year, Raksha Bandhan and Navratri.

Ingredients

Full ingredients with measurements are available in the recipe card below at the end of this post

Cracked/Broken Wheat - in Hindi known as Dalia and in Gujarati Ghau Na Fada thus the dish called Fada Lapsi. It looks similar to bulgur wheat and is easily available in most of the South Asian grocery stores.

In south India cracked wheat known as Samba Rava or Godhuma Rava.

They are available in three types of varieties, large grain, medium grain and small or fine grain. We prefer large grain.

Ghee - Lapsi has to be made with good quality dairy ghee. Just imagine the aroma of roasting dalia in desi ghee! Ghee imparts enticing nutty flavours, aroma and a lovely brown colour.

Sweeteners - Lapsi can be sweetened with sugar or jaggery (gur). By using a desi gor you'll have healthier and refined sugar free dessert since jaggery contains many health benefits.

Keep in mind that desserts made with jaggery should NOT be called sugar-free.

Raisins/Sultana - optional.

Extras

Flavouring - In Sweet Dalia or Meetha Dalia recipe we also use whole spices such as cinnamon. Cinnamon not only provides sweet and spicy flavouring but pairs so well with sugar, lends brown colour to the dish.

We also love to flavour our desserts with warm, sweet and delicate spices such as cardamom and saffron. These spices are added almost in the end of cooking.

Topping/garnish - We love to add or top our Lapsi sweet with rich nuts such as cashews, almonds and pistachios. Garnish this cracked wheat pudding with some edible dried rose petals and silver foil (varq) to make it regal..

Break the rules, that Lapsi should be only saved for the religious occasions. Serve HOT lapsi with a scoop of ice cream after a spicy Indian feast for parties or get-together.

How to Make Lapsi

Full printable recipe in recipe card below.

If you want to make Lapsi using traditional method, make in a pan on stovetop. This procedure takes a little longer.

Lapsi also can be made with ease and in just a few steps in a regular pressure cooker or in the Instant pot.

Whatever method you choose, the result will be perfectly cooked lapsi and texture every time and there will be no compromising on the taste.

Stovetop Pressure Cooker

First heat ghee in a pressure cooker and add Cinnamon sticks, cashew nuts and raisins.

Fry few seconds then add broken wheat, roast for 6-8 minutes or until it turns till light brown on low to medium heat.

Pour boiling hot water and close the lid. Keep the heat on medium to low.

After 3 whistles let the pressure cooker cool down naturally. 

Open the lead, and check if the dalia is cooked by pressing a grain between your index finger and thumb.

If it mashs easily it's done, if not add little hot water and pressure cook 1-2 whistle more.

Add the sugar or grated jaggery.

Mix and keep stirring, let it cook until all the moisture eveoparates.

Add cardamom powder and saffron. Give it a good mix.

Turn off the heat, cover the cooker with a lid and let the flavours abosorb. This step will give you fluffiest (chutti lapsi)

Serve in a serving bowl.

Top it with chopped almonds and pistachios.

Fada Lapsi in Instant Pot

Select the ‘SAUTE’ button, and set it to ‘NORMAL’.

Once it displays ‘HOT, add ghee in the liner of the instant pot. Let the ghee melt.

Add cinnamon, cashews and raisins. Saute for a few minutes or cashews turns light pink.

Add cracked wheat (dalia) and mix well.

Roast until gives out nutty aroma and dalia turns light brown.

Pour boiling hot water, mix well and make sure to deglaze the pot.

Cancel the saute mode and close the lid.

Keep the valve in sealing position.

Press HIGH PRESSURE and select 8 minutes.

Once the cooking is done, 10 minutes NPR then release the remaining pressure naturally.

Mix it, add sugar or jaggery and keep stirring until all the moisture dries up.

Add cardamom and saffron and nuts.

Lapsi Halwa (Stovetop)

Heat ghee in a heavy bottom pan or kadai, add cinnamon stick, cashew nuts and raisins.

Saute until cashews turn light pink.

Add cracked wheat, rost on medium-low heat for 8-10 minutes or until nutty aroma comes and wheat turns light brown.

Pour boiling water, mix well and cover the pan with a lid.

Turn the heat on low and let the dalia cook until tender and almost water eveoprates.

Take a few grains and press in between your index finger and thumb, if mashes easily it's done. If not add little boiling water and cook further for 4-5 minutes.

Add sugar/jaggery, mix well. Stir and cook until all the moisture of the sweetner dries up.

Flavour the Lapsi Sheera with cardamom and saffron.

Cover the pan again, turn off the heat and let the flavours abosorb.

Garnish the lapsi with almond and pistachio slivers.

Tips

Only use fresh cracked/broken wheat. If they are old or stale it may take too long to cook or even won't cook at all.

Do nut rush to roast the wheat, and only roast on low heat.

Make sure the water you use is boiling hot.

For any reason you don't want to use whole spices or nuts, feel free to skip it.

Do not compromise on using ghee, if you use less ghee, the lapsi will be lumpy and not glossy.

Once lapsi is cooked, cover it with the lid and let it sit for a while. This step will give you the fluffiest lapsi ever.

Serving Suggestion

In Gujarati household Lapsi consider as auspicious sweet dish. Often served as a Naivdeyam, Prasad or bhog (offering to god) with coconut.

If made for any joyous occasions, Lapsi is served first in the thali (plate) with other Gujarati items such as Gujarati Dal, Bateta Nu Saak, Kala Chana Nu Saak, Plain boiled rice and puri or rotli.

In Rajasthan lapsi served in a full Rajasthani thali with Kadhi, Rice, Bajra Roti and other various dishes.

Storage

Lapsi is make ahead dessert and can be made in advance. Once the Lapsi is totally cooled pack in the airtight container and store in the refrigerator 3-4 days.

In the fridge, Lapsi grains gets slightly chewy. Before serving, sprinkle a tablespoon of water and reheat in the microwave thoroughly.

To freeze the Lapsi, pack cooled Lapsi in a freezer safe container and freeze up to 3 months. Defrost and reheat before consuming.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in November 2010.