Gujarati Style Lapsi Recipe – Millet Sweet Pudding
Delve into the heart of Gujarati cuisine with this delightful recipe for Gujarati Style Lapsi, a sweet pudding made from foxtail millet and yellow moong dal. This dish, characterized by its rich, nutty flavors and aromatic spices, offers a unique dessert option that is not only delicious but also nutritious. Ideal for festive occasions or as a comforting treat after a meal, this millet sweet pudding is a celebration of traditional flavors that will leave you wanting more.
Ingredients
| Ingredient | Quantity |
|---|---|
| Foxtail Millet | 1 cup |
| Yellow Moong Dal (Split) | 1/4 cup |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Jaggery | 1/4 cup |
| Ghee | 1 tablespoon |
| Cashew Nuts (broken) | 2 tablespoons |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | 220 |
| Protein | 6 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 4 g |
| Sugars | 10 g |
| Fat | 8 g |
| Saturated Fat | 3 g |
Preparation Time
| Task | Time |
|---|---|
| Preparation | 5 minutes |
| Cooking | 30 minutes |
| Total Time | 35 minutes |
Servings
- 4 Servings
Cuisine and Dietary Information
| Cuisine | Course | Diet |
|---|---|---|
| Gujarati | Dessert | Vegetarian |
Instructions
-
Roasting the Moong Dal
To begin making the Gujarati Style Lapsi, heat a non-stick pan over medium heat. Add the yellow moong dal to the pan, stirring occasionally. Roast the dal until it releases a lightly roasted aroma, being careful not to let it turn brown. This step enhances the nutty flavor of the dal and forms the foundation of the pudding. -
-
Pressure Cooking
Once the dal is roasted, place it in a pressure cooker along with the foxtail millet, jaggery, and cardamom powder. Pour in 2 cups of water and stir the mixture gently to combine the ingredients. Secure the lid of the pressure cooker, place the weight on top, and cook until you hear one whistle. After this, reduce the heat to low and allow the mixture to simmer for an additional 3 to 4 minutes. Once the time is up, turn off the heat and let the pressure release naturally. This cooking method ensures that the millet and dal are perfectly cooked and soft, absorbing all the sweet flavors. -
Roasting the Cashews
While the millet and dal are cooking, take a small pan and heat a tablespoon of ghee over medium heat. Add the broken cashew nuts and roast them until they are golden brown and crisp, stirring frequently to prevent burning. Once done, remove the cashews from the heat and set them aside for later use. -
Final Assembly
After the pressure has released and the millet and dal mixture is ready, open the cooker and give it a gentle stir. Add the roasted cashew nuts to the mixture, stirring well on medium heat for about 5 minutes. This will help the jaggery melt further and blend thoroughly with the millet and dal, creating a smooth and creamy pudding. -
Serving
Once the Lapsi has reached the desired consistency, turn off the heat and carefully transfer the pudding to a serving bowl. The Gujarati Style Lapsi can be enjoyed warm or at room temperature. It makes for a perfect dessert following a meal of Steamed Rice, Gujarati Kadhi (Sweet and Spicy Gujarati Kadhi), Phulkas, and Fansi Nu Muthia Nu Shaak.
This traditional dessert not only highlights the wonderful flavors of Gujarati cuisine but also showcases the health benefits of using millet and legumes, making it a sweet indulgence that feels good too. Enjoy the comforting taste of home with every spoonful of this delightful Gujarati Style Lapsi.
