Rajasthani Laapsi

    20 mins

    This is a sweet form of daliya (porridge) traditionally served during Dushehra. You can add lots of nuts, khoya and make it an outstanding dish.


    Washington, United States
    2 people made this

    Serves: 2 

    • 2 tablespoon ghee
    • 1/2 cup daliya (broken wheat)
    • 1 cup jiggery (gud)
    • 1/2 cup water (for syrup)
    • Nuts for garnishing

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Heat ghee in a heavy bottomed pan, fry daliya till it turns pink. Add water and cook it till the grains soften.
    2. In a separate pan, make syrup by dissolving the jaggery water over medium heat.
    3. Add syrup to daliya and cook it until the ghee separates. Add nuts and serve hot.

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    Reviews in English (1)


    I had Laapsi in Jaisalmer this year and made it a point to remember to make it at home. This recipe did not mention the amount of water to add in Step 1. I added about 2 cups and I increased the amount of Dalia to 1.5 cups with the same amount of jaggery  -  03 Nov 2013

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