There’s something timeless about the aroma of roasted broken wheat in ghee, mingled with the sweetness of jaggery and the richness of dry fruits. It instantly takes you back to the heart of Indian kitchens, where tradition meets comfort. One such treasured recipe is Rajasthani Lapsi – a simple yet soulful sweet dish that holds a special place in the culinary heritage of Rajasthan and Gujarat.
Traditionally prepared during festivals, poojas, or any special celebration, Lapsi is more than just a dessert – it’s an offering, a warm gesture of love, and a symbol of purity. In many households, it’s also made as a prasad during religious ceremonies and served with devotion. Made from wholesome ingredients like broken wheat (daliya), jaggery, ghee, and dry fruits, this dish not only delights the taste buds but also nourishes the body.
What makes Lapsi truly magical is the slow roasting of daliya until it turns golden brown and nutty, the preparation of jaggery syrup that gives it natural sweetness, and the generous use of ghee which adds depth and richness to every bite. The addition of cardamom, dry fruits, and fox nuts gives it a royal touch, making it a complete festive delight.
Whether you’re preparing it for a celebration or simply craving something warm and comforting, this Rajasthani Lapsi recipe is sure to fill your home with delicious aromas and hearts with joy. Let’s get started with this traditional recipe straight from the land of royals
Ingredients
- Broken wheat (Daliya) – 1 cup
- Jaggery – 1 cup
- Ghee – 4 tablespoons
- Cashews, almonds, raisins – 2 tablespoons
- Dried coconut slices – 2 tablespoons
- Fox nuts (Makhana) – 2 tablespoons
- Green cardamom – 2
- Cardamom powder – ½ teaspoon
- Water – 4 cups
Method
Firstly heat a pan, add 1 cup of jaggery along with 1 cup of water. Cook it over medium heat until the jaggery dissolves completely. Once done, turn off the heat and keep it aside.
- Now heat a heavy-bottomed kadhai (or pan), add 1 tablespoon ghee. Once hot, add chopped cashews, almonds, and coconut slices.
- Next roast them on low flame until golden. Then add raisins and sauté until they puff up.
- Once done, remove all roasted dry fruits and keep them aside.
- In the same pan, add 2 tablespoons of makhana and roast for a couple of minutes in the leftover ghee.
- Now , take them out and set aside.
- Add 2 tablespoons ghee into the same kadhai. Once it heats up, add 2 green cardamoms and then the broken wheat.
Roast it well on low flame, stirring continuously, until it turns light brown and aromatic.
- Once the daliya is roasted, gradually add 3 cups of water while stirring.
Mix everything well, cover with a lid, and let it cook on low heat for 15–20 minutes. Stir occasionally and check for softness.
Once the daliya softens, strain the prepared jaggery syrup into the pan and mix well. Cover again and let it cook until the lapsi becomes fluffy and fully cooked.
- Finally, add 1 tablespoon ghee, the roasted dry fruits, and ½ teaspoon cardamom powder. Mix everything well and cook for another 5 minutes
Your traditional, fragrant, and golden Rajasthani Lapsi is now ready to be served. It’s perfect for any festive occasion, religious ceremony, or simply to satisfy your sweet cravings.
