September 14, 2012

Jhat-pat Lapsi

Jhat-pat Lapsi
Lapsi is probably my favorite traditionally Gujarati dish. It is almost like a 'halva' made of broken wheat. Typically made on auspicious days, such as New Year or during festivals, Lapsi is an integral part of the 'Nived' spread. My mom always makes Lapsi for our New Year lunch. We eat Lapsi with a simple potato curry. I know, I know, it sounds weird - but it is a delicious combination. My sister and I eat Lapsi by the bowl! Mom often had to whip up a big bowl for us when we returned from school. This is her 'jhat-pat' Lapsi recipe. Her it goes.

Serves: 2-3 persons
Preparation time: 5 minutes
Cook time: 8-10 minutes

1/2 cup whole wheat flour
1/2 cup suji/ semolina
3-4 tbsp melted ghee
3/4 cup water
1/2 cup gur/ jaggery
1/4 cup sugar


  • In a medium bowl, mix the whole wheat flour, semolina and 3 tbsp ghee well, till it resembles a 'crumble'. Set it aside.
Whole wheat- Semolina 'crumble'
  • In a thick bottomed pan or a non-stick pan, bring 3/4 cup water to a boil. Add sugar and jaggery. Continue to simmer on low heat till the jaggery is completely dissolved.
Simmering jaggery-sugar syrup
  • Sprinkle the wheat flour-semolina crumble gently into the simmering jaggery-sugar syrup. Cover and let it simmer for about 8-10 minutes on low heat. Do not stir. It is done when a wooden spoon or spatula comes out clean. The consistency should be like a halva or upma.
Crumble sprinkled into jaggery syrup
  • Add 1 tbsp melted ghee and serve hot - as a main course Gujarati meal with curried potatoes or as a simple dessert.
Delicious Lapsi
Bon Apetit!
Hetal from Houston

1 comment:

  1. Simple recipes are always the best. It almost sounds like your comfort food:):)