Lapsi – Cracked Wheat Dessert
Lapsi – Cracked wheat sautéed in ghee or coconut oil along with saffron and whole spices, cooked with regular milk/plant based milk, water and sugar inside Instant Pot to make a perfect Indian Dessert!
Lapsi is an Indian Dessert made out of cracked wheat, ghee, milk, cardamom, saffron, nuts and sugar. It is made on special occasion or festivals like Diwali. My mom has always made this during Diwali time and all of us loved it! The original recipe calls for ghee and regular milk, but you can very easily make this vegan by using coconut oil and almond/cashew milk.
Cracked wheat is made by milling raw wheat berries into smaller pieces. It usually takes very long time to cook. I have seen my mom cooking it for at-least 1-2 hours. May be that was the reason I never really attempted to make it by myself. But since I have an Instant Pot now, I decided to use my mom’s lapsi ingredients and cook it in an IP.
It turns out very good! Everyone in my house loves lapsi including my mom. Pleasing her with good food is HARD. She is an awesome cook and that’s probably why very critical as well. I love that about her, as it makes me a better cook!
Once lapsi is cooked in the Instant Pot, garnish it with shredded unsalted mixed nuts and raisin. Server hot with some Gujarati Dal, bhat, eggplant potato curry and phulka rotli!! I am legit drooling just by tying it all down! If you end up making it and liking it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this goodie!!
Happy & Healthy Eating!
Kesar Lapsi – Cracked wheat Indian dessert INSTANT POT
Equipment
- Instant Pot
Ingredients
- 1 cup Cracked wheat uncooked lapsi
- 1 cup Organic Raw Sugar Brown Sugar works great too!
- ⅓ cup Ghee Or Coconut Oil for vegan
- 2½ cup Hot Milk 2% Or Almond/Cashew milk for vegan
- 2½ cup Hot Water
- ½ cup Mixed Unsalted Nuts shredded
- ½ cup Raisins
- ½ tsp Saffron
- 1 Cinnamon Stick
- 2 Cloves
- 3 Whole Cardamom
- ½ tsp Cardamom Powder
Instructions
- Heat water and milk together in a pot and keep it aside.
- Put instant pot on saute mode. Wait until the display shows HOT and add ghee or coconut oil. If using Indian style pressure cooker or a deep pot on a stove top, simply melt ghee/coconut oil on medium het.
- Let the ghee or coconut oil melt and add lapsi, saffron, cinnamon stick, cloves and cardamom.
- Roast lapsi until it turns golden brown and starts to form nutty smell, stirring it continually and making sure the color does not get too brown.
- Once the lapsi is roasted, add hot water and hot milk to the pot. Be very careful while doing this step because there will be big splashes of hot liquid due to the hot pot if you try to add all at once. Slowly add little at a time.
- Add sugar and cardamom powder. Stir well, bring it to boil. If using a pot on stovetop, skip adding sugar at this step, add it after all the lapsi is completely cooked in the the milk/water mixture.
- Close the lid, secure the valve and cook it on high pressure for 20 minutes. Let the pressure release naturally all the way.
- If using Indian Style Pressure Cooker, do 5 whistles and let the pressure release naturally all the way.
Cooking lapsi in a pot on stove top (skip if using pressure cooker)
- If using pot on a stove top, bring the heat to low/medium and cover it. Keep cooking until lapsi is completely cooked and most of the milk/water mixture is all gone. Stir few times during this step and cover it back up. Add sugar and mix well once lapsi is cooked. Then simmer it for few minutes until ghee starts to separate.
Garnishing/serving
- Open the lid, add shredded unsalted nuts and raisins. Mix it very well, serve Gujarati Dal and plain rice!