Rajasthan Laapsi Broken Wheat Jaggery Sweet

Method

1. 1

   Fry cashews: Heat 1 tsp ghee. Fry cashews until golden. Remove and keep aside.

2. 2

   Heat ghee: Heat 4 tbsp ghee in a heavy pot on medium.

3. 3

   Roast broken wheat: Add broken wheat. Roast stirring continuously for 6 to 8 minutes until it turns golden-brown and smells nutty and wheaty. Every grain should be coated in ghee and toasted through.

4. 4

   Add hot water carefully: Add 3 cups hot water to the hot roasted wheat. The water will spit dramatically. Stir immediately.

5. 5

   Cook covered: Reduce to medium-low. Cover and cook 12 to 15 minutes, stirring every 3 minutes, until the broken wheat is completely tender and has absorbed all the water.

6. 6

   Add jaggery: Add grated jaggery. Stir as it melts into the hot wheat. Cook 3 more minutes until the jaggery is fully absorbed and the laapsi is thick and fragrant.

7. 7

   Add cardamom: Add cardamom powder. Stir.

8. 8

   Add raisins: Add raisins. They plump from the heat.

9. 9

   Add fried cashews: Stir in the fried cashews.

10. 10

    Serve warm: The laapsi should be thick, fragrant and deeply golden from the jaggery and ghee. Serve in small portions — it is filling.

11. 11

    Note: Laapsi (also written lapsi) is one of the most ancient Rajasthani sweet preparations — made for the Gangaur festival (the 18-day spring festival celebrating Gauri-Parvati, observed exclusively by Rajasthani women), for weddings and as the sweet offered at new business openings and housewarmings. The simplicity of broken wheat cooked in ghee with jaggery makes it universally accessible — from palace kitchens to farming households, laapsi is made identically everywhere.