How To Make laapsi /Sweet Daliya
Laapsi- Healthy and delicious dessert made with broken wheat
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Desserts/Sweets/Mithai
Cuisine: Gujarati Cuisine
Keyword: daliya, laapsi
Servings: 5 people
Author: Anjana Chaturvedi
- 1 cup Broken wheat / Daliya/ Fada
- 1/3 cup Clarified Butter / Desi Ghee
- 3 Cloves / Lavang
- 4 Green Cardamom / Hari Elaichi
- 1/3 inch Cinnamon /daalchini
- 1 CUP Sugar / Chini
- Pinch Sugar / Chini
- 12 Almonds / Badam
- 3 tbsp Raisins / Kishmish
- 1/2 tsp Cardamom Powder / Elaichi Powder
Heat ghee in a heavy bottom pan.Add cloves ,cardamom(crush lightly to open it up) and cinnamon
Add daliya and roast on low heat till it become pink and start giving a nice aroma.Now add raisins and chopped almonds and just give a stir.
Add 3 cups of water and pressure cook for 3 whistles or cook till done.
In a separate pan add sugar and water and cook till sugar melts.(A)Soak saffron in 2 tsp of milk and crush in a mortar and pestle.
When cooker cool down completely then open it.Add sugar water(A) and mix it.
Now give it a boil and then simmer on low heat,till it almost drys up.
Now add cardamom powder and saffron and mix.
Serve hot garnished with pista and almond slices.
- Use thick grain/coarse daliya to make laapsi ,don’t use the fine variety otherwise it may become mushy.
- The amount of water and pressure cooking time also depends on the quality of wheat used so adjust accordingly.
- Traditionally a good amount of ghee is used in making laapsi but you can easily reduce the quantity of ghee if you want
- You can also use jaggary /gur instead of sugar.
- It will become dry after some times,so its fine to have some moisture after finishing it.