Lapsi Recipe (Gujarati Fada Lapsi) - Spice Up The Curry (2024)

The BEST Lapsi Recipe! A perfectly delicious and festive sweet dish! Fada lapsi is a traditional Gujarati sweet made of cracked wheat (fada or dalia), clarified butter (ghee), sugar and flavored with cardamom powder, garnished with sliced almonds and cashews. You’ll love it!

Gujarati Fada Lapsi Recipe

Lapsi recipe is such a festival classic and it’s about time I finally got around to sharing a recipe!

It is often made during festivals like Dhanteras, Diwali, Raksha Bandhan, Holi, Janmashtami, etc. It is considered an auspicious signal (‘shagun’ in Hindi) hence it’s made for pre-wedding ceremonies. Many make it on any special occasion like birthdays, buying a new car/house, getting a job, the naming ceremony for babies, etc. That time lapsi is offered to God first and then eaten by family members.

Not only in Gujarat, but Lapsi also widely made in other western states of India like Rajasthan and Maharashtra. The procedure and ingredients are slightly changed here and there like sugar or jaggery as a sweetener, milk or water, etc. But the main ingredient is always cracked wheat (broken wheat or dalia or fada).

Region by region it has different names. Fada ni lapsi in Gujarati, cracked wheat sheera or dalia sheera or lapshi in Marathi.

This broken wheat dessert is so good and definitely a sweet that both young and old alike will love!

The main Ingredient for Lapsi - Cracked wheat

There are two kinds of cracked wheat available. Once is coarse and second is fine. For making fada lapsi, use coarse verity of cracked wheat. Fine verity is used for making kansar.

The same coarse verity is also used in making savories like dalia khichdi.

How to make Lapsi Recipe?

1) Heat the ghee in a saucepan on medium heat. Once hot add cloves, cinnamon stick and dalia (fada).

2) Stir and start roasting. In the beginning, fada will absorb all the ghee.

3) On another stove, heat the water till it starts simmering. You can do this in a microwave.

4) Keep stirring constantly and continue roasting till it becomes aromatic and light brown in color. It took me about 5 minutes. As it gets roasted, you will get a nice toasted aroma and also notice that ghee starts to ooze out and starts bubbling.

5) Now add hot water and bring it to a boil.

6) Cover the pan, lower the heat to medium-low and cook till it gets cooked and soft.

7) In between, you can open the lid and stir to check it is not sticking to the bottom of the pan. If the water dries out and still not cooked then add some more warm water. This is how it looks after 10 minutes.

8) This is how it looks after 20 minutes. At this time fada looks soft and cooked, but there is still some moisture left.

9) So at this time, keep stirring constantly and cook till it becomes almost dry.

10) Now add sugar and cardamom powder.

11) Mix, as the sugar melts it becomes runny again. Keep stirring and cooking until it becomes almost dry again. It takes about 5-6 minutes.

12) Now turn off the stove and garnish with sliced almonds and cashew nuts.

Serve lapsi hot or warm.

Check out more Gujarati dessert recipes
Sukhdi // Basundi // Shrikhand // Magas // Kopra pak

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