Lapsi

Introduction
Lapsi, also known as Fada Lapsi or Daliya Sheera, is a popular Gujarati sweet dish made from crushed wheat flour, jaggery, and ghee. It is a wholesome and nutritious dessert that is often enjoyed during breakfast or as a light meal. Lapsi is rich in fibre, iron, and magnesium, making it a great way to start your day or fuel your body in the afternoon.

Ingredients:

• 1 cup crushed wheat flour (dalia)
• 1 cup jaggery, grated
• 1 cup water
• 2 tablespoons ghee
• ½ teaspoon cardamom powder
• Pinch of saffron strands (optional)
• Dry fruits for garnishing (optional)

Equipment:

• Heavy-bottomed saucepan or pot
• Whisk or wooden spoon
• Serving bowl

Instructions:

1. Roast the dalia: Heat the ghee in a heavy-bottomed saucepan or pot over medium heat. Add the crushed wheat flour and roast for 5-7 minutes, stirring continuously, until it turns light golden brown and has a nutty aroma.
2. Soak the dalia: Add 1 cup of water to the roasted dalia and mix well. Let the dalia soak for 5-10 minutes, allowing it to soften.
3. Add jaggery and cardamom powder: Add the grated jaggery and cardamom powder to the soaked dalia. Mix well until the jaggery is completely dissolved.
4. Cook the lapsi: Bring the mixture to a boil over medium heat, stirring continuously to prevent it from sticking to the bottom of the pan. Once it starts to boil, reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the lapsi thickens and becomes porridge-like.
5. Saffron strands (optional): If using saffron strands, add them to a small bowl and pour a few tablespoons of hot water over them. Let them steep for 5 minutes, then add the saffron-infused water to the lapsi.
6. Garnish and serve: Lapsi is best served warm or at room temperature. Garnish with chopped nuts like almonds, cashews, or pistachios. You can also add a sprinkle of dried rose petals or saffron strands for extra flavour and colour.

Tips:

• For a richer flavour, use whole wheat flour instead of crushed wheat flour.
• If you prefer a sweeter lapsi, add more jaggery to taste.
• You can also add other dried fruits to the lapsi, such as raisins or cranberries.
• Lapsi can be stored in the refrigerator for up to 2 days. Reheat it gently in a saucepan or on the stovetop before serving.

Nutritional Information (per serving):

Calories: 250
Fat: 10 g
Saturated fat: 5 g
Carbohydrates: 40 g
Fiber: 5 g
Sugar: 25 g
Protein: 5 g

Enjoy the delicious and nutritious taste of Lapsi, a classic Gujarati sweet treat that is sure to please everyone!