Steamed lapsi
Steamed cracked wheat with jaggery
Roasted cracked wheat steamed with jaggery, served with ghee
A lighter way to make lapsi: fine cracked wheat (bhaidku) is roasted in a little oil, mixed with jaggery water and steamed until soft and fluffy instead of cooked in lots of ghee. It's gently sweet and grainy, with a toasty flavour. Serve it hot with warm ghee poured over at the table.
- Total time
- 85 min
- Difficulty
- easy
- Serves
- 5
Ingredients
- 2 tbsp oil
- 9 oz fine bulgur wheat (bhaidku)1½ cups
- 1 ½ cups water1½ cups
- 5 ½ oz jaggery¾ cup
- 4 tbsp ghee (optional)warm, to serve
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Heat 2 tbsp oil in a saucepan over a low heat.
Step 2: Add 9 oz fine bulgur wheat (bhaidku) and roast, stirring often, until golden brown.
10 minStep 3: Boil 1 ½ cups water and 5 ½ oz jaggery until the jaggery dissolves. Strain it onto the roasted wheat and mix well.
5 minStep 4: Put the mixture in a heatproof bowl, cover, and steam it over a pan of simmering water (double boiling) for about 1 hour, until the wheat is soft. Top up the water in the pan as needed.
60 minStep 5: Fluff with a fork and serve hot, with 4 tbsp ghee poured over.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 6 g
- Carbs
- 60 g
- Fat
- 6 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does steamed lapsi take?
- About 85 minutes in total: 10 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 5 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of jaggery?
- Dark brown or muscovado sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
