Lapsi is a traditional Gujarati sweet dish prepared with broken/cracked wheat, ghee and jaggery or sugar. Make my version of this festive fada lapsi in the Instant Pot or regular pressure cooker.
This classic sweet dish is one of mine and my baby brother’s favourite dish! He called it Hu-lapsi when he was a baby! I have so many memories of eating this after pujas!
Lapsi is also known as Fada Lapsi (if made with cracked wheat) in Gujarat. Usually Lapsi is made using broken or cracked wheat but can also made with coarse wheat flour (known as churma ladoo or bhakhri flour). This recipe is known as Kansar .
Most Gujarati households would make and serve this sweet Lapsi on Dhanteras (two days before the Diwali festival begins) or on Diwali day for Naivedyam, since it is considered as good luck for the coming year.
Lapsi is also made and enjoyed during festivals like Holi, Diwali, Bhai Dooj, Gujarati New Year, Raksha Bandhan and Navratri.
Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Cracked/Broken Wheat – in Hindi known as Dalia and in Gujarati Ghau Na Fada thus the dish called Fada Lapsi. It looks similar to bulgur wheat and is easily available in most of the South Asian grocery stores.
In south India cracked wheat known as Samba Rava or Godhuma Rava .
They are available in three types of varieties, large grain, medium grain and small or fine grain. We prefer large grain
Ghee – Lapsi has to be made with good quality dairy ghee. Just imagine the aroma of roasting dalia in desi ghee! Ghee imparts enticing nutty flavours, aroma and a lovely brown colour.
Sweeteners – Lapsi can be sweetened with sugar or jaggery (gur). By using a desi gor you’ll have healthier and refined sugar free dessert since jaggery contains many health benefits.
Keep in mind that desserts made with jaggery should NOT be called sugar-free.
Raisins/Sultana – optional
Extras
Flavouring – In Sweet Dalia or Meetha Dalia recipe we also use whole spices such as cinnamon. Cinnamon not only provides sweet and spicy flavouring but pairs so well with sugar, lends brown colour to the dish.
We also love to flavour our desserts with warm, sweet and delicate spices such as cardamom and saffron. These spices are added almost in the end of cooking.
Topping/garnish – We love to add or top our Lapsi sweet with rich nuts such as cashews, almonds and pistachios. Garnish this cracked wheat pudding with some edible dried rose petals and silver foil (varq) to make it regal..
Break the rules, that Lapsi should be only saved for the religious occasions. Serve HOT lapsi with a scoop of ice cream after a spicy Indian feast for parties or get-together.
How to Make Lapsi
Full printable recipe in recipe card below.
If you want to make Lapsi using traditional method, make in a pan on stovetop. This procedure takes a little longer.
Lapsi also can be made with ease and in just a few steps in a regular pressure cooker or in the Instant pot.
Whatever method you choose, the result will be perfectly cooked lapsi and texture every time and there will be no compromising on the taste.
Stovetop Pressure Cooker
First heat ghee in a pressure cooker and add Cinnamon sticks, cashew nuts and raisins.
Fry few seconds then add broken wheat, roast for 6-8 minutes or until it turns till light brown on low to medium heat.
Pour boiling hot water and close the lid. Keep the heat on medium to low.
After 3 whistles let the pressure cooker cool down naturally.
Open the lead, and check if the dalia is cooked by pressing a grain between your index finger and thumb.
If it mashs easily it’s done, if not add little hot water and pressure cook 1-2 whistle more.
Add the sugar or grated jaggery.
Mix and keep stirring, let it cook until all the moisture eveoparates.
Add cardamom powder and saffron. Give it a good mix.
Turn off the heat, cover the cooker with a lid and let the flavours abosorb. This step will give you fluffiest (chutti lapsi)
Serve in a serving bowl.
Top it with chopped almonds and pistachios.
Fada Lapsi in Instant Pot
Select the ‘SAUTE’ button, and set it to ‘NORMAL’.
Once it displays ‘HOT, add ghee in the liner of the instant pot. Let the ghee melt.
Add cinnamon, cashews and raisins. Saute for a few minutes or cashews turns light pink.
Add cracked wheat (dalia) and mix well.
Roast until gives out nutty aroma and dalia turns light brown.
Pour boiling hot water, mix well and make sure to deglaze the pot.
Cancel the saute mode and close the lid.
Keep the valve in sealing position.
Press HIGH PRESSURE and select 8 minutes.
Once the cooking is done, 10 minutes NPR then release the remaining pressure naturally.
Mix it, add sugar or jaggery and keep stirring until all the moisture dries up.
Add cardamom and saffron and nuts.
Lapsi Halwa (Stovetop)
Heat ghee in a heavy bottom pan or kadai, add cinnamon stick, cashew nuts and raisins.
Saute until cashews turn light pink.
Add cracked wheat, rost on medium-low heat for 8-10 minutes or until nutty aroma comes and wheat turns light brown.
Pour boiling water, mix well and cover the pan with a lid.
Turn the heat on low and let the dalia cook until tender and almost water eveoprates.
Take a few grains and press in between your index finger and thumb, if mashes easily it’s done. If not add little boiling water and cook further for 4-5 minutes.
Add sugar/jaggery, mix well. Stir and cook until all the moisture of the sweetner dries up.
Flavour the Lapsi Sheera with cardamom and saffron.
Cover the pan again, turn off the heat and let the flavours abosorb.
Garnish the lapsi with almond and pistachio slivers.
Tips
Only use fresh cracked/broken wheat. If they are old or stale it may take too long to cook or even won’t cook at all.
Do nut rush to roast the wheat, and only roast on low heat.
Make sure the water you use is boiling hot.
For any reason you don’t want to use whole spices or nuts, feel free to skip it.
Do not compromise on using ghee, if you use less ghee, the lapsi will be lumpy and not glossy.
Once lapsi is cooked, cover it with the lid and let it sit for a while. This step will give you the fluffiest lapsi ever.
Serving Suggestion
In Gujarati household Lapsi consider as auspicious sweet dish. Often served as a Naivdeyam, Prasad or bhog (offering to god) with coconut.
If made for any joyous occasions, Lapsi is served first in the thali (plate) with other Gujarati items such as Gujarati Dal , Bateta Nu Saak , Kala Chana Nu Saak , Plain boiled rice and puri or rotli .
In Rajasthan lapsi served in a full Rajasthani thali with Kadhi, Rice, Bajra Roti and other various dishes.
Storage
Lapsi is make ahead dessert and can be made in advance. Once the Lapsi is totally cooled pack in the airtight container and store in the refrigerator 3-4 days.
In the fridge, Lapsi grains gets slightly chewy. Before serving, sprinkle a tablespoon of water and reheat in the microwave thoroughly.
To freeze the Lapsi, pack cooled Lapsi in a freezer safe container and freeze up to 3 months. Defrost and reheat before consuming.
Other Gujarati Desserts/Sweets
Dhilo Mohanthal
Gujarati Shakkarpara
Shrikhand
Sutarfeni
Gujarati Basundi
Almond Sukhdi
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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Fada Lapsi Recipe
Equipment
- 1 Instant pot
Ingredients
- ½ cup ghee
- 1 small bark cinnamon
- ¼ cup cashew nuts
- ⅛ cup raisins
- 1 ¼ cup cracked wheat dalia
- 4 cup boiling water
- ¾ cup sugar
- ½ teaspoon cardamom powder
- 8-10 strands saffron
- 4 tablespoon almonds
- 2 tablespoon pistachio
- 1 tablespoon rose petals
Instructions
- Select the ‘SAUTE’ button, and set it to ‘NORMAL’.
- Once it displays ‘HOT, add ghee in the liner of the instant pot. Let the ghee melt. 1/2 cup ghee
- Add cinnamon, cashews and raisins. Saute for a few minutes or cashews turns light pink. 1 small bark cinnamon, 1/4 cup cashew nuts, 1/8 cup raisins
- Add cracked wheat (dalia) and mix well. 1 1/4 cup cracked wheat
- Roast until gives out nutty aroma and dalia turns light brown.
- Pour boiling hot water, mix well and make sure to deglaze the pot. 4 cup boiling water
- Cancel the saute mode and close the lid.
- Keep the valve in sealing position.
- Press HIGH PRESSURE and select minutes 8 minutes.
- Once the cooking cycle is done, 10 minutes NPR then release the remaining pressure naturally.
- Mix it, add sugar or jaggery and keep stirring until all the moisture dries up. 3/4 cup sugar
- Add cardamom and saffron, mix well. 1/2 teaspoon cardamom powder, 8-10 strands saffron
- Transfer in a serving bowl and garnish with nuts and rose petals. 4 tablespoon almonds, 2 tablespoon pistachio, 1 tablespoon rose petals
Video
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.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in November 2010.
Fada Lapsi Recipe
Equipment
- 1 Instant pot
Ingredients
- ½ cup ghee
- 1 small bark cinnamon
- ¼ cup cashew nuts
- ⅛ cup raisins
- 1 ¼ cup cracked wheat dalia
- 4 cup boiling water
- ¾ cup sugar
- ½ teaspoon cardamom powder
- 8-10 strands saffron
- 4 tablespoon almonds
- 2 tablespoon pistachio
- 1 tablespoon rose petals
Instructions
- Select the ‘SAUTE’ button, and set it to ‘NORMAL’.
- Once it displays ‘HOT, add ghee in the liner of the instant pot. Let the ghee melt. 1/2 cup ghee
- Add cinnamon, cashews and raisins. Saute for a few minutes or cashews turns light pink. 1 small bark cinnamon, 1/4 cup cashew nuts, 1/8 cup raisins
- Add cracked wheat (dalia) and mix well. 1 1/4 cup cracked wheat
- Roast until gives out nutty aroma and dalia turns light brown.
- Pour boiling hot water, mix well and make sure to deglaze the pot. 4 cup boiling water
- Cancel the saute mode and close the lid.
- Keep the valve in sealing position.
- Press HIGH PRESSURE and select minutes 8 minutes.
- Once the cooking cycle is done, 10 minutes NPR then release the remaining pressure naturally.
- Mix it, add sugar or jaggery and keep stirring until all the moisture dries up. 3/4 cup sugar
- Add cardamom and saffron, mix well. 1/2 teaspoon cardamom powder, 8-10 strands saffron
- Transfer in a serving bowl and garnish with nuts and rose petals. 4 tablespoon almonds, 2 tablespoon pistachio, 1 tablespoon rose petals
Video
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.
Each mouthful of these buttery homemade Orange Cranberry Scones is packed with flavour thanks to the fresh cranberries, orange zest and cranberry jam. These are a copycat of the scones you find at Starbucks coffee and are perfect for the holiday season.
It is the time of year where I love baking! Nothings beats the smell of a great sweet treat in a warm kitchen when its cold outside.
These work great as an afternoon snack with a cup of coffee or as a sweet breakfast treat.
I’ve recently grown to love American style scones such as these Air Fryer Pumpkin Scones but I still have a soft spot for English Lavender Scones slathered with clotted cream and jam.
What makes the Starbucks scones unique is the ribbon of cranberry spread sandwiched in the scones. These tender scones
Ingredients:
Full ingredients with measurements are available in the recipe card below at the end of this post
Flour – I have used all purpose flour or plain flour for this recipe.
Heavy cream or double cream – you can also use whole milk but the end result will not be as luxurious.
Butter – butter adds the crumbly, flakiness to the scones. I have used unsalted butter. Ensure to use cold butter. As the butter melts in the oven, steam is released. This steam leads to air pockets allowing for an airy centre.
Sugar – I have used white granulated sugar.
Baking powder and Baking Soda
Cranberries – I have used a mix of dried cranberries and fresh cranberries. The fresh cranberries are also used to make the spread. If you cannot find fresh, you can use frozen cranberries which are more easily available. Alternatively use this Christmas jam to spread.
Orange zest and orange peel – both together provide a mellow orange flavor.
Salt
Orange glaze :
Icing sugar (powdered sugar)
Orange juice – use smooth orange juice rather than one with fruity bits!
Optional:
For a real hit of orange flavour, add a drop of orange oil to the dough.
Top with a sweet orange glaze made with icing sugar and orange juice
Use chocolate chips in place of the cranberries. You can also add white chocolate chips to these orange cranberry scones
Add a drop or two of vanilla extract for a warm sweet aroma.
Vegan Orange Cranberry Scones
Try using full fat coconut milk in replacement of the cream – the fat in the tinned coconut milk leads to better texture
Use vegan butter in replacement of the dairy butter
Cranberry Orange Scone Recipe Method:
You can either use a food processor or a simple large bowl. These scones can be baked in the oven or air fryer
Preheat your oven to gas mark 7 or 200C.
Line a large baking sheet with parchment paper.
Prepare the cranberry spread by blitzing cranberries and orange juice until you get a thick paste. I used cranberry sauce that I prepared ahead of Christmas dinner.
To make the scones: mix the dry ingredients
In a big mixing bowl whisk together the dry ingredients: the flour, sugar, baking powder, salt
Add in the chilled butter and rub into the flour until the mixture resembles coarse crumbs.
Fold in the wet ingredients
Add the milk/cream and gently mix until a soft dough forms. Fold until no flour clumps remain. Be carful not to over-mix this step.
Fold in orange zest and orange peel if using. Tip in the cranberries.
Divide the dough into two equal portions. Pat dough into an approximately 8-inch circle on a lightly floured surface.
Spread the sauce and slice into triangles
Spread the cranberry mixture on the bottom round layer and set the top layer over the top.
Using a sharp knife, cut the dough into separate wedges or use a pastry cutter for shape of your choice
Sprinkle with sanding sugar if you have it for a frosty appearance.
Air fry or Bake the Scones
Preheat the air fryer to 180 C for 5 minutes.
Place scones into the air fryer basket
Air fry for 5 minutes on 180C
Reduce the heat to 160C and air fryer for another 2-3 minutes or until the top of the scones are lightly golden.
Bake in the oven for 18-20 minutes or until light golden and risen nicely.
Meanwhile, whisk together icing sugar and oranje juice for the glaze
Once the scones have baked and cooled, drizle over the glaze and serve!
Pro Tips
If you have the time, use frozen butter instead of chilled butter. Frozen butter that has been grated is best because it keeps the dough as chilled as possible even after handling the dough.
Chill your dough in the fridge for 15-20 minutes prior to baking to prevent the scones from over spreading as they bake
Storage
These cranberry orange scones will keep well for 3-4 days at room temperature if stored in an airtight container
You can easily make them ahead of time for this reason. You could also prepare the dough in advance, chill and bake when you are ready
Freezing:
Freeze the prepared scones in a freezer safe bag or container. Take a single scone, warm in the microwave and enjoy whenever you feel like!
Serving
These scones are perfect with a cup of tea, coffee!
They can be enjoyed for breakfast, in an afternoon tea or as a sweet snack
As these are American scones and not English style scones, they do not need any extra clotted cream, butter or jam.
More Eggless Baking Recipes
Vegan Burnt Basque Cheesecake
Gulab jamun Mix Cake
Instant pot Coconut Semolina Cake (Revani)
Condensed milk Cupcakes
Chocolate Orange Cake
Linzer Cookies
Chocolate, Peanut and Oat Cookies – perfect for Christmas and the Holidays!
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!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Orange Cranberry Scones (Starbucks Style)
Equipment
- 1 Bowl
- 1 Air fryer
- 1 Knife
Ingredients
- 3 ¼ cup plain flour all purpose flour
- 1 cup cranberries fresh
- 1 cup heavy cream also known as double
- ¾ cup butter chilled
- ⅓ cup sugar
- 1 orange for zest and juice
- 3 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ cup orange peel
- 4 tablespoon cranberry sauce or jam (optional)
- ¼ teaspoon salt
Orange Glaze
- ¼ cup icing sugar powdered sugar
- 2 tablespoon orange juice
Instructions
- Zest an orange and squeeze juice from it. 1 orange
- In a mixing bowl take flour and add sugar, salt, baking powder and baking soda. 3 1/4 cup plain flour, 1/3 cup sugar, 3 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- Whisk everything until well combined.
- Add in the chilled butter and rub into the flour until the mixture resembles coarse crumbs. 3/4 cup butter
- Add the milk/cream and gently mix until a soft dough forms. 1 cup heavy cream
- Fold in orange zest and orange peel if using. Tip in the cranberries. 1 cup cranberries, 1/8 cup orange peel
- Divide the dough into two equal portions. Pat dough into an approximately 8-inch circle on a lightly floured surface.
- Spread the cranberry mixture/sauce/jam and set the top layer. 4 tablespoon cranberry sauce
- Using a sharp knife, cut the dough into separate wedges or use a pastry cutter for shape of your choice
- Sprinkle with sanding sugar if you have it for a frosty appearance.
Air Fryer Method
- Preheat the air fryer to 180 C for 5 minutes.
- Place scones into the air fryer basket.
- Air fry for 5 minutes on 180C.
- Reduce the heat to 160C and air fryer for another 2-3 minutes or until the top of the scones are lightly golden.
- Remove and let it cool completely.
Oven Baking
- Bake in the oven for 18-20 minutes or until light golden and risen nicely.
Orange Glaze
- Whisk together icing sugar and orange juice for the glaze. 1/4 cup icing sugar, 2 tablespoon orange juice
- Once the scones have baked and cooled, drizle over the glaze 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.
