Lapsi is a popular sweet dish in western India, especially Gujarat. Gujarati sweet dalia halwa tastes amazing with the winning combination of roasted broken wheat (Bulgur), natural jaggery, fragrant cardamom powder and pure ghee. A very simple and yummy dessert, homemade Fada Lapsi is the perfect ending to Gujarati-style meals.
Soft and fluffy, classic Gujarati dessert Fada (broken wheat) Lapsi is a “sweet“way to celebrate special occasions.
Sweet daliya is a wonderful Gujarati dessert with a fantastic flavour. There is no better sweet dessert for me than this classic Gujarati broken wheat pudding! Dalia pudding has the appeal of delicious homemade comfort food that guests will just love.
This Bulgur dessert is easy to make, requires no fancy ingredients and it’s guaranteed to tempt your taste buds. Fada Lapsi, a traditional Gujarati sweet, is generally prepared on festive or auspicious occasions like house-warming, Diwali, Navratri, Janmashtami, etc.
How to make Gujarati Fada Lapsi:
You can make simple plain Bulgur wheat pudding minus any nuts or make it rich and filling by adding a mix of dry fruits and nuts, khoya, etc.
To make this broken wheat pudding with jaggery, heat the ghee in a large non-stick pan. Toss in the mixed nuts and fry till a light brown. Remove and keep aside.
Add the dalia (broken wheat) to the hot ghee in the same pan. Slowly roast the dalia over low-medium heat for about 10-15 minutes, stirring regularly, till the rava turns a golden brown and a nice aroma fills the air.
Meanwhile, boil 2 cups of water in another pan. Once the dalia is nicely roasted, carefully add the boiling water to the pan, as there will be a lot of splattering. Simmer the broken wheat dalia over medium heat till it swells up and gets well cooked. (If required, add a little more water).
Gradually the mixture will start to thicken. Keep stirring continuously on low heat or else lumps will form and mixture will get stuck to the bottom of the pan and burn. The wheat dalia mixture should be almost dry with all the water being soaked up.
Stir in the jaggery (you can substitute sugar for jaggery) and cook till it melts completely.
Mix in the cardamom powder and nuts. Combine all the ingredients well.
Remove from heat. Transfer into a glass dish. Decorate sweet daliya with almond slivers.
Serve Fada Lapsi Gujarati Style.
Fada Lapsi Gujarati Recipe details below:
- Dalia Broken wheat – 1 cup
- Jaggery – 3/4 cup
- Mixed dry fruit nuts cashews, almonds, raisins – ¼ cup
- Cardamom powder – ¼ tsp
- Ghee – 4 tbsp
- Hot water – 2 cups
In a large non-stick kadhai, heat some ghee (clarified butter) on medium heat. Toss in the nuts and roast till they turn a light golden colour. Remove and keep the roasted mixed nuts aside.
Add the Bulgur wheat to the same pan and slowly roast in hot ghee over low medium heat, stirring all the time.
In the meantime, boil about 2 cups of water in another pan.
Once the dalia turns a warm golden brown and you get a nice roasted aroma, pour the boiling water very carefully into the pan and mix the roasted dalia until well combined. Simmer the broken wheat dalia on low heat, while stirring continuously to prevent the mixture sticking to the bottom of the pan.
Cook till all the water is almost absorbed and the dalia is tender. (If required, add a little more water). It takes about 15-20 minutes for the dalia to be cooked tender on a slow flame. You’ll notice that the grains separate and no longer stick together.
Fold in the jaggery (or sugar) and simmer on low heat till the jaggery completely melts down and the ghee oozes from the sides.
Add cardamom powder and roasted nuts. Mix well.
Transfer the cooked dalia into a serving dish. Garnish with almond slivers.
Serve warm Fada Lapsi Gujarati Style as a dessert.
To reheat, stir in about 2 tbsp of milk and heat for 1-2 minutes.