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!
WATCH HOW TO MAKE 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:
- Sweet Potato Tikki With Guava Mint Chutney
- Quick Atta Badam Halwa | Wheat Almond Halwa
- Coconut Sabudana Bowl
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!
- 1 tsp ghee
- 1 cup millet , of your choice, I used proso millet
- water , for soaking
- 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.
-
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.
-
Let the roasted millets cool down and then wash and soak them in water for 4 to 6 hours.
-
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.
-
Heat 1 1/2 tbsp ghee in a pan on medium heat. Then add soaked and drained millets and roast slightly.
-
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.
-
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
-
Then fold in your saffron (mixed with 1 tsp water), cardamom powder, 1 1/2 tbsp ghee, and chopped nuts.
-
Garnish with rose petals, some more nuts, edible gold foil and your Millet Lapsi is ready!
Recipe Video
- 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.
Subscribe to my YouTube Channel for step-by-step videos.
DID YOU MAKE THIS RECIPE?
Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.
I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on 
and share your creation with me!
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
Hi Jay, this recipe will work with any millet. Use what ever is available to you!!
thank you