Desserts, Indian Sweets, Traditional
Comments 3

Millet Lapsi

Millet Lapsi

Millet Lapsi — made with millets that are cooked in ghee and jaggery syrup and then finished with saffron, cardamom, and chopped nuts, this is a nutritious version of a classic Rajasthani dessert!


Millet Lapsi

We’ll start by roasting the millets in ghee until they change color to get that classic nutty flavor. Then, we’ll soak them into water for 4-6 hours to make them easier to digest and maximize the health benefits.

We’ll also melt some jaggery with water and set this aside. Add your soaked millets to a pan with ghee and cover with water. Let them cook until fluffy and then add in your melted jaggery.

Cook until almost done and fold in your saffron, cardamom, ghee, and chopped pistachios and almonds.

And your Millet Lapsi is ready to serve as prasad and enjoy this Navratri season! It has that classic rich flavor but with so much added nutrition, it’s truly the best!

If you like this, please try my other recipes:

5 from 1 vote
Millet Lapsi
Millet Lapsi
Prep Time
5 mins
Cook Time
40 mins

Millet Lapsi — made with millets that are cooked in ghee and jaggery syrup and then finished with saffron, cardamom, and chopped nuts, this is a nutritious version of a classic Rajasthani dessert!

Course: Dessert
Cuisine: Fusion, Indian
Keyword: traditional
Custom Category: Desserts, Fusion, Indian Sweets, Traditional
Servings: 8
Calories: 222 kcal
Author: Nidhi Bothra
  • 1 tsp ghee
  • 1 cup millet , of your choice, I used proso millet
  • water , for soaking
Jaggery Syrup:
  • 1/2 cup jaggery
  • 1 cup water
  • 3 tbsp ghee
  • 3 cups water
  • 10-12 strands saffron , mixed in 1 tsp water
  • 1 tsp cardamom powder
  • 2 tbsp mixed nuts , chopped, I used almonds and pistachios.
Prepare Millets:
  1. Roast the millets in ghee on medium to low flame for 5 to 7 minutes until the color changes and it begins to have a nutty fragrance. It is important to toast the millets to get a nice toasty flavor and color to the lapsi.

  2. Let the roasted millets cool down and then wash and soak them in water for 4 to 6 hours.

Jaggery Syrup:
  1. In a pot let 1 cup of water come to a boil. Add in the jaggery, stir till combined, and take it off the heat. Keep aside.

  1. Heat 1 1/2 tbsp ghee in a pan on medium heat. Then add soaked and drained millets and roast slightly.

  2. Then add in 3 cups of water and stir gently. Cook covered for 10-15 mins on medium flame until the millets becomes soft and almost fully, about 90% cooked. It should still have some texture when you press between your fingers. Add more water as needed, it varies based on the texture of your millet.

  3. Once the millets are 90% ready, add in the jaggery syrup, stir gently, and cook covered until all the water evaporates—about 5 minutes. You’ll see everything coming together and ghee starting to separate

  4. Then fold in your saffron (mixed with 1 tsp water), cardamom powder, 1 1/2 tbsp ghee, and chopped nuts.

  5. Garnish with rose petals, some more nuts, edible gold foil and your Millet Lapsi is ready!

Recipe Video

Recipe Notes
  • You can also make this Millet Lapsi in a pressure cooker or instant-pot.
  • It is important to roast the millets before soaking to get a nice toasty flavor in your lapsi.
Nutrition Facts
Millet Lapsi
Amount Per Serving
Calories 222 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 16mg5%
Sodium 9mg0%
Potassium 88mg3%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 13g14%
Protein 3g6%
Vitamin A 7IU0%
Vitamin C 1mg1%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Hi I am from south africa and we do not get proso millet pls advise which is the next best for the lapsi recipe tks

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