If you love traditional Indian lapsi, you must try this delicious version made with broken wheat and yellow moong dal. The combination of roasted daliya, soft moong dal, fragrant cardamom, and natural sweetness from jaggery makes this recipe extra special.
The best part is that this lapsi is prepared with simple pantry ingredients and doesn’t require any complicated cooking techniques. Follow this easy step by step recipe to make a flavorful and satisfying homemade Indian sweet for your family.
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- Traditional Indian flavor: Ghee, jaggery, and cardamom give this lapsi its delicious homemade taste.
- Wholesome ingredients: Broken wheat and moong dal make this sweet a satisfying addition to your meal.
- Naturally sweetened: Jaggery provides the sweetness and a lovely caramel like flavor.
- Easy to prepare: You only need a handful of everyday ingredients to make this comforting dessert.
- Perfect for special occasions: Serve it during festivals, family gatherings, pujas, or as a special homemade treat.
- Delicious texture: Soft, cooked daliya and moong dal pair beautifully with crunchy peanuts and dry fruits.
- 4 tablespoons ghee, divided
- ½ cup broken wheat (daliya)
- ¼ cup yellow moong dal, washed
- 2 whole green cardamom pods
- 2 tablespoons peanuts
- 4 cups water, preferably hot
- ¾ cup jaggery (gur)
- ¼ teaspoon cardamom powder
- 2 tablespoons chopped cashews, dried coconut, and raisins combined
Step 1: Heat the ghee
Heat some of the ghee in a heavy bottomed kadai or deep pan over medium heat. Reserve the remaining ghee for frying the nuts.
Step 2: Roast the daliya and moong dal
- Add ½ cup broken wheat and ¼ cup washed yellow moong dal to the hot ghee. Add the two whole green cardamom pods and 2 tablespoons of peanuts.
- Roast everything over medium low to medium heat, stirring continuously so the ingredients cook evenly and don’t burn.
- Continue roasting until the daliya and moong dal turn golden brown and release a lovely nutty aroma. Proper roasting is important because it gives the lapsi a rich flavor.
Step 3: Add water and cook
- Carefully pour in 4 cups of hot water and mix well. Be cautious while adding water to the hot roasted mixture, as it may splutter.
- Cover the kadai and cook until the broken wheat and moong dal become soft and tender, approximately 20 minutes. Stir occasionally and check that the mixture isn’t sticking to the bottom.
- If the daliya and dal need more time to soften, continue cooking until they reach the desired consistency.
Step 4: Add jaggery
- Once the daliya and moong dal are cooked, remove the lid and add ¾ cup jaggery.
- Mix thoroughly until the jaggery dissolves and combines evenly with the cooked mixture. Cook for another 10 minutes, stirring occasionally, until the lapsi thickens and develops a rich, sweet flavor.
Step 5: Fry the nuts
- Heat the remaining ghee in a small tadka pan. Add the chopped cashews, dried coconut, and raisins.
- Fry them until the cashews and coconut turn lightly golden and the raisins plump up. Keep the heat low to prevent the nuts and coconut from burning.
Step 6: Add the final flavoring
- Pour the hot ghee and fried dry fruits over the lapsi. Add ¼ teaspoon cardamom powder and mix everything well.
- Your delicious Daliya Aur Moong Dal Ki Lapsi is now ready to serve!
- Enjoy this warm, aromatic Indian sweet with your family.
Serve this delicious lapsi warm as a dessert after lunch or dinner. It is also a lovely homemade sweet to prepare for festive meals, family gatherings, and religious occasions.
Garnish with extra chopped cashews, raisins, or dried coconut for a more festive presentation.
Daliya Aur Moong Dal Ki Lapsi is a wonderful way to enjoy a traditional Indian sweet with a delicious combination of broken wheat, lentils, jaggery, and aromatic spices. The roasted grains, soft texture, and crunchy dry fruits make every spoonful satisfying.
Try this easy homemade lapsi recipe and share this comforting sweet with your loved ones.
- Roast patiently: Roast the broken wheat and moong dal until golden brown for the best flavor. Avoid rushing this step.
- Use hot water: Adding hot water helps the cooking process proceed smoothly.
- Adjust the consistency: If the lapsi becomes too thick, add a little hot water and mix well. If it is too runny, cook it uncovered for a few more minutes.
- Adjust the sweetness: Start with the suggested quantity of jaggery and adjust it to your taste.
- Add jaggery after cooking: Let the daliya and dal soften before adding jaggery for a more reliable cooking result.
- Fry the dry fruits separately: Adding the fried nuts and ghee at the end gives the lapsi a wonderful aroma and texture.
- Serve warm: Lapsi tastes especially delicious when served warm and freshly prepared.
Daliya Aur Moong Dal Ki Lapsi Recipe | दलिया और मूंग दाल की गुड़ वाली लापसी
Ingredients
- 4 tablespoons ghee
- ½ cup broken wheat daliya
- ¼ cup yellow moong dal washed
- 2 whole green cardamom pods
- 2 tablespoons peanuts
- 4 cups water preferably hot
- ¾ cup jaggery gur
- ¼ teaspoon cardamom powder
- 2 tablespoons chopped cashews dried coconut, and raisins combined
Instructions
- Firstly heat some of the ghee in a heavy bottomed kadai over medium heat. Reserve the remaining ghee for fryingthe dry fruits.
- Now add broken wheat - 1/2 cup, washed yellow moong dal - 1/4 cup, whole green cardamom pods - 2, and peanuts - 2 tbsp. Roast while stirring until the daliya and dal turn golden brown and smell fragrant.
- Carefully pour in the hot water - 4 cups and mix well. Cover and cook for approximately 20 minutes, stirring occasionally,until the daliya and moong dal are soft.
- Now add the jaggery - 3/4 cup to the cooked mixture and stir until dissolved. Cook uncovered for another 10 minutes,stirring occasionally, until the lapsi thickens.
- Heat the remaining ghee in a smallpan. Add the chopped cashews, dried coconut, and raisins. Fry until lightlygolden and aromatic.
- Pour the hot ghee and fried dryfruits over the lapsi. Add cardamom powder - 1/4 tsp and mix well.
- Serve warm, garnished with additional dry fruits if desired.
Video
Notes
- Roast the daliya and moong dal well to enhance their flavor.
- Adjust the jaggery according to your preferred sweetness.
- Add a little hot water if the lapsi becomes too thick.
- Store leftovers in an airtight container in the refrigerator for 3–4 days and reheat thoroughly before serving.
Daliya Aur Moong Dal Ki Lapsi is a traditional Indian sweet prepared with broken wheat, yellow moong dal, ghee, jaggery, and cardamom. It is cooked until soft and finished with fried nuts and dry fruits.
Yes. You can use sugar instead of jaggery if you prefer. However, the flavor and color will be slightly different.
Yes, you can reduce the amount of ghee according to your preference. However, ghee contributes significantly to the traditional aroma and flavor of lapsi
Roasting helps develop a nutty flavor, enhances the aroma, and gives the finished lapsi a richer taste.
Yes. You can prepare it ahead of time and reheat it when needed. Add a little water while reheating if the lapsi has become thick.
Allow the lapsi to cool, then transfer it to an airtight container and refrigerate it promptly. For best quality, consume it within 3–4 days. Reheat thoroughly before serving.
Yes. You can roast the ingredients in a pressure cooker, add water, and cook until the daliya and moong dal are soft. Follow your cooker’s instructions and release pressure safely before opening. Add the jaggery after the grains are cooked, then simmer until the desired consistency is reached.
It can be served warm or at room temperature. Serving it warm brings out the aroma of ghee and cardamom beautifully.
