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!
Ingredients
Millets:
- 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
Lapsi:
- 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.
Instructions
Prepare Millets:
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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.
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Let the roasted millets cool down and then wash and soak them in water for 4 to 6 hours.
Jaggery Syrup:
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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.
Lapsi:
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Heat 1 1/2 tbsp ghee in a pan on medium heat. Then add soaked and drained millets and roast slightly.
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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.
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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
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Then fold in your saffron (mixed with 1 tsp water), cardamom powder, 1 1/2 tbsp ghee, and chopped nuts.
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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.