This wonderful Indian dish is also called Lapsi. It is super-easy to make and is also a super-food. Lapsi is made up of broken/cracked wheat mixed with jaggery and has numerous health benefits.
Lapsi is a prominent breakfast dessert in the northern part of India and is also made on auspicious occasions of Diwali, Navratri, Grah Pravesh puja, etc.
Along with being healthy, it is also very easy to make and hardly takes 20 minutes to make the dish. Forever Leaves Gur-Kesar Daliya is the perfect breakfast choice for health-conscious families. This porridge with jaggery, saffron and ajwain is nothing less than a super food as it is easy to digest, has no processed sugar (only the best desi jaggery), hint of ajwain along with kesar to create a delicious combination.
- Prep time- 10 mins
- Cooking Time – 10 mins
- Total Time – 20 mins
- 0.2 cup ghee
- 100 gms Forever Leaves Daliya
- 0.4 cup grated/ roughly chopped gud / jaggery
- 1.2 cups hot water
- pinch of saffron strands
- 0.2 teaspoon cardamom powder
- fistful of sliced nuts like almonds pistachios * (optional)
- Heat ghee in a non-stick pan on medium low heat.
- Once warm, add daliya and sauté it for 2-3 minutes until dark brown in color and nutty aroma.
- Now lower the heat and add water stirring continuously for 20 seconds. Add saffron.
- Let lapsi cook for 5-8 minutes until the water has evaporated and lapsi starts to leave the sides of the pan & ghee oozes out.
- Now add grated jaggery, mix well until melted. Add cardamom and cook for 2 -3minutes until dry.
- Switch off the flame and toss in some sliced nuts.
Your dish is redy to serve!
You can add desired nuts and dried fruits. To check lapsi is done, just take out pinch of it with a spoon because it will be too hot , let it cool down a bit and try mashing it between your hands. It’s done when it can be smashed easily. If you have difficulty in cutting jaggery just pop it in the microwave for 10 -15 seconds, it will soften up and hence easier to handle. To save time, you can heat the water in microwave for 2 minutes or on gastop simultaneously while you are sautéing the lapsi dalia. Add up to 1/2 cup more hot water if you suspect lapsi is undercooked before adding jaggery. I have used fine /smaller grain cracked wheat, because I prefer that. If you are using bigger grain, you might want to add more water and cook for 2-4 minutes longer.