Lapsi

Lapsi is a traditional dessert from the western regions of India, particularly Gujarat and Rajasthan. It is a porridge-like sweet made primarily from broken wheat, known as daliya, which is roasted in ghee and then simmered with water or milk until soft. Sugar or jaggery is added for sweetness, and the dish is flavored with cardamom. Nuts such as almonds or cashews and raisins are commonly stirred in to provide texture and richness. Lapsi can be served warm or at room temperature and is frequently prepared during winter, festivals, weddings, and other special occasions.

Variations of lapsi exist across regions. While the core version uses broken wheat, some recipes substitute or supplement with other coarse cereals, such as millet forms like bajra (pearl millet) or jowar (sorghum), producing a similar halwa-like dessert with a distinct flavor. Additional ingredients like saffron, coconut, or milk cream may be added to enhance aroma and richness, and some preparations incorporate dairy to create a creamier texture.

Culinary and cultural context: Lapsi is valued for its hearty, energy-dense nature and its role in traditional home cooking. It reflects regional artisanal techniques of roasting grains and slow simmering to develop sweetness and depth of flavor. While it remains popular in households, lapsi is also featured in festive menus and special occasions within Gujarati and Rajasthani cuisine.

See also: halwa, daliya, Indian desserts.