Lapsi is a traditional Gujarati sweet often served up on auspicious occasions. I was looking for a partcular lapsi recipe that I had often been heard my dad mention. He used to tell us how when he was a young boy, he used to walk miles to see his sister on Veer Pasali day. Veer Pasali Day is very similar to Rakshabandhan Day. On this brothers visit their sisters with presents and the sister cooks a nice meal for him. I remember my dad mentioning that his sister would always make lapsi for him and serve it to him with lots of ghee. Even today in Gujarat, when Lapsi is served to guests, it is served hot and lots of ghee is drizzled over it.
I have to thank my very good friends Pareshbhai and Jayshreeben Joshi for today’s recipe. I had often seen on their Facebook page, pictures of the lovely dishes being made on their household so I asked Pareshbhai if he could ask Jayshreeben to make this traditional lapsi and send in the recipe for my Celebrate Sweets event. Not only did Jayshreeben make the dish but she also wrote the recipe and provided me with lots and lots of pictures. Thank you very much for your recipe. I would like to think that in years to come, lots of young newly married sister’s will be looking at it and making for their brothers on Veer Pasali Day. Cooking time 30-40 minutes
Traditional Gujarati Lapsi for 4 servings
- 1 bowl of wheat flour (course)
- 1 and a half bowls of water
- Half a bowl of Gor (jaggery)
- Half a bowl of ghee
- 2 table-spoons of oil (vegetable or sunflower)
- 2 table-spoons of fennel seed powder
- Half a teaspoon of turmeric powder
- ¼ tea-spoon of saffron
1. In a large/medium mixing bowl, put 1 bowl of flour. In this flour rub in 2 tablespoons of oil. Mix the flour and oil until all the lumps break up.
3. Empty frying pan contents back into the mixing bowl.
4. Pour one and a half bowls of water into the frying pan and begin heating, to this add the turmeric powder and the saffron. Heat until water boils.
5. Add the roasted mix to the boiling water, distribute it evenly and do not mix, let the flour absorb the water. Finally cover the frying pan with a tight lid for 15 minutes at medium heat.
6. Switch off the heat and mix the contents of the frying pan. Cover the frying pan again and leave it to cool for 5-10 minutes with no heat so that all the moisture is absorbed. The mixture should not be lumpy.
7. Now add 2 tab-spoons of finely crushed (powdered) funnel seeds, add half a bowl of grated jaggery. Now mix the contents of the frying pan until the jaggery has melted.
8. Now add half a bowl of melted ghee to the mixture and stir it well so the ghee coats all the flour evenly to give a shinny look. (note. More ghee and jiggery can be added to taste.)
9. This is now ready to serve. It’s best to eat it whilst it’s nice and hot.