Lapsi

Lapsi is a grainy cracked-wheat dessert enriched with ghee, milk, coconut, cardamom, raisins, and optional saffron, then finished with nuts.

The cracked wheat is toasted in ghee with cinnamon before any liquid is added. This early cooking step gives the grain a deeper flavor before it softens in milk and water.

After simmering until the liquid is absorbed, the mixture is transferred to the oven for a final covered bake. Almonds and pistachios are added only at serving.

Ingredients

• 2 tablespoons ghee or good oil
• 1 cinnamon stick
• 1 cup cracked wheat
• 1 cup whole milk
• 2 cups water
• 1/4 teaspoon saffron strands, broken, optional
• 2 tablespoons shredded coconut
• 3 cardamom pods, slit at the end
• 1/2–3/4 cup sweetener
• 2 tablespoons raisins
• 1 teaspoon almonds, coarsely ground, for garnish
• 1 teaspoon pistachios, coarsely ground, for garnish

Method

Preheat the oven to 300°F (150°C). Melt the ghee in a pot over medium heat, add the cinnamon, and cook for 30 seconds. Add the cracked wheat and cook for about 6 minutes, stirring constantly. Add the milk, water, optional saffron, coconut, and cardamom and cook for 10 minutes, stirring occasionally. Add the sweetener and raisins and simmer for about 15 minutes, stirring, until the liquid is absorbed. Transfer to a covered ovenproof dish and bake for 20 minutes. Garnish with almonds and pistachios. Remove the whole spices before serving if preferred. Makes 4–6 servings.