Daliya Aur Moong Dal Ki Lapsi Recipe | दलिया और मूंग दाल की गुड़ वाली लापसी
Daliya Aur Moong Dal Ki Lapsi is a delicious, traditional Indian sweet made with brokenwheat, yellow moong dal, ghee, and jaggery. Flavored with cardamom and toppedwith crunchy nuts, this wholesome dessert is comforting, aromatic, and perfectfor festive occasions or whenever you crave something sweet.
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.