A western makeover was given to our authentic and humble Gujarati sweet dish Fada Lapsi or Fada ni Lapsi with caramel instead of jaggery or sugar. A perfect dessert to enjoy with a traditional and spicy Indian meal.
More Lapsi Recipes – Fada Lapsi | Rajwadi Kansar Lapsi
In most of the Gujarati households, the utmost importance is given to Lapsi and considered as an auspicious dish that is mostly prepared with broken wheat or coarse wheat flour. No matter how many various types of desserts or sweets you can make and serve but Lapsi has to be made if there is good news in the family such as purchasing a new home or there are wedding bells and on a Gujarati New Year for Shakan (as a good luck measure for the coming year)
More Broken Wheat Recipes – Broken wheat, Fenugreek and Bajri Muthia | Broken Wheat and Flax Seeds Ladoo | Tofu and Broken Wheat Cutlet
Although on the occasion of Diwali, I prepare copious sweet and savoury dishes for the celebrations but never fail to prepare Lapsi, on a new years day for annakut ( offering the food to god) maybe a small amount, that’s the tradition I love to follow.
Being a foodie and a food blogger, experimenting with food comes naturally to me, lol many times I get wild ideas in the middle of the night and start conjuring up recipes in my mind. That is how the idea came about for Caramel Fada Lapsi . Oh yes, definitely caramel is my secret pleasure, as soon as I open up the tin I waste no time in dipping my finger.
More Caramel Recipes – Caramel Panna Cotta with Salted Peanut Brittle | No Bake Fig and Caramel Squares | Badam and salted Caramel Malai Peda | Cashew Caramel Modak
I did add caramel, so how did that change things? Definitely, caramel perked up the taste and there was no extra time or steps I had to take make this. This was so easy, to make, same as the original fada lapsi, nothing fancy or intimidating, so hey guys, if you have already made and enjoyed an authentic fada lapsi before, here, is another rendition of fada lapsi – Caramel Fada Lapsi
Notes:-
Pink flower petals are added here for the photography purpose. In some countries, caramel is known as dulce de la leche.
Caramel Fada Lapsi
Equipment
- 1 Pressure cooker
Ingredients
- 1 cup cracked wheat gehu na fada
- ¼ cup ghee
- 1 tin caramel 397g
- 2 cup boiling water
- 1 teaspoon cardamom and Nutmeg powder
- 3-4 tbsp. almond and pistachio slivers
- raisins and cashews
Instructions
- Heat ghee in a pressure cooker and add cashew nuts and raisins.
- Fry for a few seconds and add broken wheat.
- Roast the broken wheat for few minutes or until light brown.
- Add hot water and close the pressure cooker lid.
- After 3 whistles let the pressure cooker cool down naturally.
- Open the lead and add the caramel (reserve a couple of spoon for garnishing)..let it cook till for a couple of minutes.
- Add cardamom and nutmeg powder and mix well, turn off the heat.
- Serve hot in a serving bowl, garnish the lapsi with remaining caramel and nuts slivers.
- Enjoy!
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.
Caramel Fada Lapsi
Equipment
- 1 Pressure cooker
Ingredients
- 1 cup cracked wheat gehu na fada
- ¼ cup ghee
- 1 tin caramel 397g
- 2 cup boiling water
- 1 teaspoon cardamom and Nutmeg powder
- 3-4 tbsp. almond and pistachio slivers
- raisins and cashews
Instructions
- Heat ghee in a pressure cooker and add cashew nuts and raisins.
- Fry for a few seconds and add broken wheat.
- Roast the broken wheat for few minutes or until light brown.
- Add hot water and close the pressure cooker lid.
- After 3 whistles let the pressure cooker cool down naturally.
- Open the lead and add the caramel (reserve a couple of spoon for garnishing)..let it cook till for a couple of minutes.
- Add cardamom and nutmeg powder and mix well, turn off the heat.
- Serve hot in a serving bowl, garnish the lapsi with remaining caramel and nuts slivers.
- Enjoy!
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.
Raab is a traditional Gujarati home remedy made during winter months. This age-old warm drink is loaded with wholesome ingredients such as whole wheat flour, ghee, spices, and jaggery and is served as a soup consistency.
Raab is designed to be sipped slowly. This drink contains Indian spices such as cloves, cinnamon, dry ginger powder, black pepper powder and ajwain (carom seeds), providing warmth.
Wheat flour, ghee, and jaggery form the bulk.
To make it vegan , you can use olive oil or coconut oil instead of ghee.
To make raab gluten-free , use bajra flour (pearl millet flour) to make bajra raab or ragi flour (finger millet flour).
How to serve Raab?
Raab can be sipped from a glass if kept runny or can be eaten from a bowl with a spoon. It is served hot.
You can prepare a large batch of raab and keep it in the fridge. When you want to serve it, simply reheat a small amount in the pan or in the microwave.
If it has thickened, you can add a little water and give a good stir to remove lumps.
Another Raab Recipe- Rajasthani Bajra Rabri ( savoury and suitable for summer)
How to make Raab
- Place jaggery and water in a saucepan and bring it to boil until jaggery completely dissolves.
- Drain the mixture through a sieve.
- In another heavy bottom pan, heat ghee on medium flame and add all the whole spices and flour except dry ginger powder.
- On a low heat roast the flour until light pink. High heat may burn the flour.
- Turn the heat as low as possible and slowly and carefully add jaggery water.
Keep mixing the raab using a whisk so there are no lumps.
Bring it to a simmer and simmer for a couple of minutes.
The raab will get thicker. Once it reaches thin soup consistency, add dry ginger powder and turn off the heat. Add more water if you want it thinner.
Serve piping hot raab immediately for the best effect.
Notes:- If you don’t like using whole spices, use them as a powder but add in the last stage of cooking.
Raab Recipe
Equipment
- 1 Sauce pan
- 1 Frying pan
- 1 seive
Ingredients
- 4 tablespoon wholemeal flour or any chapatti flour
- 2 tablespoon ghee coconut oil if vegan
- 3 tablespoon jaggery
- 1 teaspoon carom seeds aka ajwain
- 4 cloves
- 1 teaspoon whole Black Pepper
- cinnamon small piece
- 1 tablespoon dry ginger powder
Instructions
- Place jaggery and 3 cup water in a saucepan and bring it to boil until jaggery completely dissolves.
- Strain the mixture through a sieve.
- In another heavy bottom pan, heat ghee and add all the whole spices.
- Once spices crackles, add flour.
- On a low heat fry the flour until light pink.
- Turn the heat as low as possible and slowly and carefully add jaggery water.
- Keep mixing the raab so there are no lumps.
- Bring it to a simmer and simmer for a couple of minutes.
- The raab will get thicker. Once it reaches thin soup consistency, add dry ginger powder and turn off the heat.
- Serve piping hot raab.
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.
