Introducing our unique twist on the Gujarati classic Fada Lapsi - this is Caramel Lapsi. I add a rich caramel sauce instead of sugar to give a deep, warm, toffee-like sweetness.
You might think that caramel is an odd flavour combination for Indian sweets, but prepare to be pleasantly surprised! I use it in my caramel lassi and caramel badam malai peda and they've been huge hits with my family. And even salted caramel in these air fryer baklava.
After all, even makhandi halwa is a traditional South Asian dessert but is made with special techniques to caramelise sugar!
Traditional fada lapsi is usually sweetened with jaggery or sugar. The caramel gives the lapsi a deeper, buttery sweetness without needing to make a separate syrup.
It melts into the cooked cracked wheat and makes the whole dessert taste richer. Then, I keep the flavouring simple with cardamom only.
Caramel Lapsi Ingredients
Fada
Fada is cracked wheat, also called broken wheat, crushed wheat or dalia.
Roasting it in ghee first gives the lapsi its nutty flavour and helps stop it becoming mushy.
Ghee
Ghee gives the best aroma and richness for Indian sweets.
I like using homemade ghee from unsalted butter but shop-bought pure butter ghee works too.
Caramel
I have used tinned caramel or dulce de leche which keeps the recipe quick and easy.
Nuts
I have used whole cashews and slivers of almonds and pistachios which are added half way through toasting the cracked wheat. They can burn if added too early. I also like to reserve some for garnishing later.
Cardamom
Cardamom works beautifully with caramel. I like using homemade cardamom powder which is fresh but shop-bought works equally well.
How to Make Caramel Lapsi
- Step 1: Toast cracked wheat in ghee on low heat until light brown.
- Step 2: About half way through, add the nuts and keep toasting gently.
- Step 3: Pour over boiling hot water.
- Step 4: Cook covered until the cracked wheat has softened and develops a porridge like consistency.
- Step 5: Add the caramel and mix in well.
- Step 6: Add the cardamom powder and remove from the heat. Serve warm!
Serving Ideas
Traditional lapsi is usually served in a Gujarati thali.
I like being a bit more inventive with caramel lapsi. Warm lapsi is really good with my eggless vanilla ice cream that I make in the ice cream maker or a delicate cardamom sweet whipped cream.
I guarantee it would be the talk of the table when served as part of a Diwali dinner menu.
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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📖 Recipe
Caramel Lapsi
Ingredients
- 1 cup cracked wheat
- ¼ cup ghee
- 1 ¼ cup caramel or dulce de leche
- 3 cup boiling water
- 2 tablespoon cashews whole
- 1 teaspoon ground cardamom
- 3-4 tablespoon mixed nuts pistachio and almond slivers
Instructions
- Heat ¼ cup ghee in a pan and add 1 cup cracked wheat . Toast gently on low heat for approximately 5 minutes then add 2 tablespoon cashews and 3-4 tablespoon mixed nuts. Continue cooking until the wheat is light brown.
- Pour in 3 cup boiling water (you may want to start with 2 cups) and mix well. Cover with a lid and allow the wheat to cook until soft. Add more water if needed.
- Add 1 ¼ cup caramel and cook until the caramel mixes in and the lapsi thickens.
- Add 1 teaspoon ground cardamom and remove from the heat. Mix well and serve.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Priya Srinivasan - I Camp in My Kitchen says
Wow jagruit love the pics!! The light is amazing !! Such a lovely recipe and a quick one too! We have such gem recipes in our cuisine, that can be made in a wink!! Love the addition of caramel! Thanks for linking our broken wheat recipes too!!
Unknown says
thats amazing broken wheat sweet. never imagined broken wheat can look so tempting and delicious. Will try.Clciks are very beautiful.
jayashree says
Lovely twist to the Lapsi Jagruti. Looks so yumm.
Mayuri Patel says
Wah wah Jagruti... you seize to amaze me.... what a twist to the normal lapsi.
Unknown says
Can it be made using homemade caramel sauce... Or v need dulce de leche for it... ?
jcookingodyssey says
Yes, you can hommemade caramel sauce as long as your homemade sauce has cream in it. Only with sugar made caramel might taste little bitter.
Simplyfood says
This recipe certainly sounds very innovative and I am sure tasted delectable. Did you use the caramel condensed milk??? Also I love your props they are beautiful.
jcookingodyssey says
Thanks Nayna! Yes I used caramel condensed milk, Nestle brand.
Unknown says
Beautiful Photography Jagruti, beautiful background used, this lapsi is a new recipe to me, bookmarking it to try later.
Sonal says
I am totally in love with this recipe! Learning such new recipes with you!
Sharmila kingsly says
Cant stop drooling.. Definitely in my to do list !!
Freda says
Just love your pictures, Jagruti. Lapsi looks so inviting, I didn't know broken wheat is considered auspicious in Gujarati households, great to know:)
cookingwithsapana says
This is a sheer torture, yo have to parcel me some of this addictive lapsi. Love love your pictures and the gorgeous props too.
jcookingodyssey says
I agree this can be addictive.
Avin says
It just looks divine. Even I never fail to dip my finger in caramel. It's just so satisfying. Replacing jaggery with caramel should be interesting.
jcookingodyssey says
Lol..we should make Brown Gang 😛 just like Gulabi gang! just kidding.
Lathiya says
I had a dislike for broken wheat but after seeing this I have to give it a shot... awesome
jcookingodyssey says
Do you find broken wheat quite chewy ?
Archana says
Looks yummy and love the variation in the Lapsi making.
jcookingodyssey says
Thanks Archana..because I love caramel so much I had to look for an idea to use it somewhere 🙂
Anonymous says
Loved the recipe.. wanna try soon. Beautiful photography..
jcookingodyssey says
Thanks Ruchi. Hope you try it one day.