This barfi recipe made with mawa (khoya) is soft, creamy, rich, melt-in-the-mouth, and uber delicious! Here’s a step-by-step video recipe that shows you how to make halwai-style mawa barfi at home.
I’m just kidding guys! You can most certainly use store-bought mawa as well. But there is no denying that nothing beats homemade food 🙂
So as promised, the next few posts are going to be dedicated to sharing some yummy festive treats. Now that I’ve shown you how to make mawa from scratch, let me show you how you can put it to use as well. This barfi recipe is an excellent way to use up that homemade khoya.
After all, barfi and peda are the most popular sweets distributed to friends and family during most Indian festivities such as Diwali, Holi, Ganesh Chaturthi, Rasksha Bandhan, etc.
- What is barfi?
- Why you must try this recipe?
- Ingredients needed
- How to make mawa barfi recipe at home – Step by step process
- Storage suggestions
- Tips to make the best burfi recipe
- Variations of this recipe
- Frequently asked questions (FAQs)
- You may enjoy these burfi recipes
- Barfi Recipe | Mawa Barfi | Khoya Barfi
What is barfi?
Barfi or barfee is an Indian milk-based sweet, prepared by cooking evaporated milk solids i.e mawa or khoya with sugar. It is dense, rich, creamy, and simply melts in the mouth.
It is one of the most popular Indian sweets available at every mithai shop (Indian confectionary store). They are usually rectangular or square-shaped and sometimes even circular or diamond-shaped.
There are so many different types of barfi such as kaju (cashew nut) barfi, besan (chickpea flour) burfi, coconut, gajar (carrot), ghiya (bottle gourd), badam (almond), maida (refined flour), sing (peanut), til (sesame), 7 cup, dodha, sev, mango burfi’s, etc to name just a few.
Today, I’m going to show you how to make the classic plain white burfi. You can use this recipe as a base to make any flavored burfi of your choice.
Why you must try this recipe?
✓ This barfi recipe with khoya is an easy, two-ingredient recipe
✓ Delicious and quite addictive
✓ Not overly sweet
✓ Perfect to be gifted during festivities
✓ Since it’s homemade, it is free of any additives
✓ Can be customized and adapted to make your own flavored burfi
✓ A great, make-ahead dessert that’s ideal for potlucks, parties, and get-together
Ingredients needed
To make this mawa ki barfi, you will essentially need just two ingredients;
Mawa or Khoya
The most important ingredient needed to make this mithai. I do recommend using homemade if you can. If you can’t don’t stress too much about it, feel free to use the store-bought one.
If using frozen mawa, thaw it in the fridge overnight. Bring to room temperature before using in the recipe.
Sugar
You will need regular granulated sugar. Usually, sugar is added in a 2:1 ratio of mawa to sugar. This works perfectly fine for us.
If you prefer a less sweet burfi, feel free to decrease the quantity of sugar. I don’t suggest increasing the sugar, because it might turn a little too sweet.
Other ingredients
I’ve used some silver varak (edible silver leaf), slivered pistachios, and edible flowers only for photography.
We actually prefer plain khoya barfi, and so, I’ve skipped flavoring it with anything. If you’d like yours to have some flavor, do check out the variations listed below in the post.
How to make mawa barfi recipe at home – Step by step process
Step 1: Prepare the tin
Grease a pan or tray with ghee, line with parchment paper overhang (extra paper hanging over the sides). I used a 7 x 5 x 0.5 inch (L x B x H) pan. ( Photos 1 and 2 )
Step 2: Roast mawa over low heat
Add 250 grams of grated or crumbled mawa into a heavy-bottomed kadai or pan. Roast it on low heat, for about 1 to 2 minutes, or just until it begins to warm and melt. ( Photos 3 and 4 )
Step 3: Add sugar and cook until mixture leaves the sides of the pan
Add 125 grams sugar, mix well, stirring continuously. ( Photo 5 )
Sugar will melt and release moisture due to which the mixture will become runny. ( Photos 6 to 8 )
Continue cooking on low heat, stirring frequently, until the mixture begins to thicken and leave the sides of the pan. When you see the large bubbles bursting, cook for another minute.
Switch off the heat. It took me about 10 minutes to reach this stage (after adding the sugar). ( Photo 9 )
You can add 1/4 teaspoon cardamom powder at this point.
Continue mixing vigorously until the mixture cools down slightly, for about 3 to 4 minutes. ( Photo 10 )
Step 4: Set the burfi
Immediately transfer the mixture to the prepared pann, flatten it using an offset spatula or the back of a spoon. Allow it to set for about 6 to 8 hours or overnight at room temperature. This will depend on the size and thickness of your pan.
Step 5: Garnish and cut into pieces (Optional)
Lift the parchment paper out of the pan. Garnish with silver varak. ( Photos 14 and 15 )
Cut into desired sized pieces. Enjoy khoye ki barfi! ( Photo 16 )
Storage suggestions
Khoya barfi is a milk-based sweet, and hence it will last at room temperature for 1-2 days. You can store it in an airtight container for a maximum of 1-2 days at room temperature.
For longer shelf life, refrigerate the burfi pieces in an airtight container lined with parchment paper, for up to 1 week. Cold burfi turns hard as the fats solidify and that doesn’t really taste as nice. The texture turns dense, so bring it to room temperature before serving.
You can also stack them between parchment paper in a freezer-safe container for up to two to three months. Thaw it in the refrigerator overnight and bring it to room temperature before serving. Expect some change in texture due to the freezing.
Tips to make the best burfi recipe
Although this barfi recipe is easy, if you miss some crucial steps, it can totally ruin that soft and melt-in-the-mouth texture. It took me two trials to get this right. It is crucial to be sure when you have to take the mixture off the heat as it can make or break the recipe.
So I’d like to share some pointers that should prevent you from doing the same errors.
The right time to switch off the heat (the most tip!): Once you see the large bubbles bursting, it means that the sugar is well cooked and most of the moisture has evaporated. The mixture will also thicken considerably and begin to leave the sides of the pan.
Refer to the video for a better understanding. Once you reach this point, cook for just a minute more. Switch off the heat. Do not switch off the heat before this stage, or your barfi will not set well.
Continue mixing after switching off the heat (2nd most important tip) : This is an important key point to mimic that halwai-style burfi. You need to agitate the mixture vigorously, after turning off the heat, until it cools down slightly. This process gives the signature granular texture that’s reminiscent of barfi sweet. The mixture should not be hot when you pour it into the tray to set.
Scaling the recipe: You can make as much as quantity as you want. But know that, the greater quantities you use, the longer it will take.
Line your pan with parchment paper overhang: I always follow this tip for easy removal of the final product, be it a baked good, fudge or burfi in this instance. It also helps to avoid any accidental scratches on the pan.
Use room temperature khoya: Using cold khoya directly in any recipe will lend a bitter taste to the final product. Always prep in advance to make sure you let the khoya come to room temperature for best results.
Always cook the burfi on low heat: Doing so will take care of two things. One, you will not burn the khoya, and second, you will retain that beautiful white color of the burfi. This comes together within 10 minutes of adding the sugar. Do not be tempted to turn the heat too high during the entire recipe.
If using store-bought mawa: The commercially available mawa tends to be quite dry, unless you can bank on a really good dairy store that sells unadulterated mawa. Sometimes, you will find that the mawa doesn’t melt as much as the homemade one. You can add about 3 to 4 tablespoons of milk to add some moisture so that the mawa melts.
If using frozen mawa: Thaw the mawa before using. Usually, this mawa tends to be quite dry as well, and will not melt easily. Add about 3 to 4 tablespoons of milk and roast the mawa till it begins to melt. Then add the sugar and proceed with the recipe.
Do not overcook: Do not wait to reach a doughy stage, that will overcook the mixture, and the resultant burfi will definitely turn hard and chewy. Again, please refer to the video to get an idea of the final consistency.
To check the right consistency: Ideally, if you follow the first two tips to the T, you will not need this tip. But if you are not sure, simply transfer a small portion of the mixture (when you see the bubbles bursting) to a plate greased with oil or ghee, try to form a ball, if you can, then the mixture is ready to be poured into the tray. If not, cook on low heat for 1-2 minutes more.
Grease the spatula: Grease the back of the spatula with some ghee or refined oil. This will prevent the burfi mixture from sticking to the spatula and you will be able to smooth out the surface evenly.
Allow time for it to set: I prefer making this barfi at night and letting it set overnight. It’s perfectly set the next morning.
Variations of this recipe
Cardamom: You can add 1/4 teaspoon of cardamom powder to flavor this burfi. Add it in the last step, when you switch off the heat.
Rose scented burfi: You can add about 1/4 teaspoon of rose essence along with the cardamom. You can add a little pink food color to make pink-colored barfi’s.
Chocolate: Add about 1 tablespoon of unsweetened cocoa powder along with the sugar for a delicious chocolate-flavored burfi.
Layered burfi: Make one layer of the recipe as such. Make another layer using the same quantities but add 1 tablespoon of cocoa powder for a chocolate layer. Layer the chocolate layer over the plain layer and allow it to set for a few hours before cutting it into pieces.
Saffron (Kesar flavored) : You can add about 2 tablespoons of saffron-infused milk along with the sugar. To make the saffron milk extract, crush a few saffron strands in a mortar and pestle. Add it to 2 tablespoons of hot milk and let it sit for 10 minutes.
My barfi did not set, what should I do?
This will happen when you take the mixture off the heat earlier than you should. Put the entire mixture back in the pan, and cook on low heat for another 2-3 minutes. Then try setting it again.
Why did my barfi turn hard?
Overcooking the mixture is the only culprit. Do not cook to the dough stage. The mixture needs to be thick and flowy when you pour it into the tray to set.
Can I use powdered sugar instead of regular sugar in this barfi recipe?
Yes, you can swap the regular sugar with powdered or confectioner’s sugar. Use an equal amount of powdered sugar by weight.
Can I use condensed milk instead of sugar?
I’ve not tried making barfi with khoa and condensed milk, so I’m unsure of how it would turn out. I think it should work out fine. If you do happen to try, please let us know how it works out.
You may enjoy these burfi recipes
Badam pista burfi
Mango barfi
Kalakand barfi
You can also follow me on Facebook , Pinterest, Instagram & Twitter
Barfi Recipe | Mawa Barfi | Khoya Barfi
Ingredients1x2x3x
- 250 grams mawa, approx 2.25 cups lightly packed
- 125 grams granulated sugar, refer notes
- 1 teaspoon ghee or oil, to grease the pan and spatula
- 2 sheets of silver vark, optional
Instructions
- Grease a pan or tray with ghee, line with parchment paper overhang (extra paper hanging over the sides). I used a 7 x 5 x 0.5 inch (L x B x H) pan.
- Add grated or crumbled mawa into a heavy-bottomed kadai or pan. Roast it on low heat, for about 1 to 2 minutes, or just until it begins to warm and melt.
- Add sugar, mix well, stirring continuously.
- Sugar will melt and release moisture due to which the mixture will become runny.
- Continue cooking on low heat, stirring frequently, until the mixture begins to thicken and leave the sides of the pan. When you see the large bubbles bursting, cook for another minute.
- Switch off the heat. Continue mixing vigorously until the mixture cools down slightly, for about 3 to 4 minutes.
- Immediately transfer the mixture to the prepared pan, flatten it using an offset spatula or the back of a spoon. Allow it to set for about 6 to 8 hours or overnight at room temperature. This will depend on the size and thickness of your pan.
- Lift the parchment paper out of the pan. Garnish with silver varak.
- Cut into desired sized pieces. Enjoy khoye ki barfi!
Video
Notes
Barfi Recipe | Mawa Barfi | Khoya Barfi
Ingredients
- 250 grams mawa, approx 2.25 cups lightly packed
- 125 grams granulated sugar, refer notes
- 1 teaspoon ghee or oil, to grease the pan and spatula
- 2 sheets of silver vark, optional
Instructions
- Grease a pan or tray with ghee, line with parchment paper overhang (extra paper hanging over the sides). I used a 7 x 5 x 0.5 inch (L x B x H) pan.
- Add grated or crumbled mawa into a heavy-bottomed kadai or pan. Roast it on low heat, for about 1 to 2 minutes, or just until it begins to warm and melt.
- Add sugar, mix well, stirring continuously.
- Sugar will melt and release moisture due to which the mixture will become runny.
- Continue cooking on low heat, stirring frequently, until the mixture begins to thicken and leave the sides of the pan. When you see the large bubbles bursting, cook for another minute.
- Switch off the heat. Continue mixing vigorously until the mixture cools down slightly, for about 3 to 4 minutes.
- Immediately transfer the mixture to the prepared pan, flatten it using an offset spatula or the back of a spoon. Allow it to set for about 6 to 8 hours or overnight at room temperature. This will depend on the size and thickness of your pan.
- Lift the parchment paper out of the pan. Garnish with silver varak.
- Cut into desired sized pieces. Enjoy khoye ki barfi!
Video
Notes
Lapsi | laapsi is a traditional Gujarati delicacy made with broken wheat grains, ghee, and jaggery or sugar. It is flavored with either cardamom or nutmeg.
Here’s a step-by-step guide that shows you how to make the best lapsi recipe. Find detailed instructions for both, stovetop pressure cooker and the Instant Pot!
Lapsi is also prepared in the states of Maharashtra and Rajasthan. Though the ingredients vary slightly amongst the different versions, lapsi is made primarily with cracked wheat or broken wheat.
Broken wheat is known as fada in Gujarat and, dalia, or daliya in the Northern states of India.
Dalia offers so many health benefits and is great to be used in both savory and sweet dishes. Upma, porridge, sweet dalia, khichdi are some of the most commonly prepared dishes using broken wheat.
Lapsi halwa is mostly made for special occasions such as a house warming ceremony, naming ceremony of a baby, or any other joyous occasion in most Gujarati households. It is made specially as an offering to God during the festivities.
Lapsi sweet is usually prepared on Dhanteras since it is considered to bring in good luck for the coming year as per the Hindu calendar. Since Dhanteras will be celebrated tomorrow, what better time than now to share the recipe.
It is also made during other festivals like Diwali, Raksha Bandhan, Navratri, etc. This sweet dalia recipe with jaggery is great to be served as a dessert after meals as well.
If you have never made the healthy-ish laapsi sweet before, definitely try it this season!
- What is Lapsi?
- Why you will love this broken wheat halwa recipe?
- Ingredients needed
- How to make lapsi – Step by step process
- Storage suggestions
- Serving suggestions
- Recipe Tips to make this cracked wheat sweet
- Frequently asked questions (FAQs)
- You may also enjoy these traditional Diwali sweets and snacks
- Lapsi Recipe | Laapsi {Stovetop + Instant Pot}
What is Lapsi?
Lapsi is cracked wheat pudding that is made by cooking dalia with ghee and sweetened with jaggery or sugar.
Sometimes, lapsi is also made with coarse wheat flour, i.e churma ladoo flour and its known as Kansar in Gujarati.
It is also known by other names such as lapshi, lapsee, laapsi, Gujarati fada ni lapsi, dalia sheera, lapsi halwa, lapsi aur gur ka halwa, cracked wheat pudding, gulachi lapsi, and gud ki lapsi. Gur or gud means jaggery in Hindi.
Why you will love this broken wheat halwa recipe?
✓ A super easy recipe that requires just three ingredients, most of them are pantry staples
✓ Comes together quickly using the pressure cooker
✓ A healthier alternative than refined flour and sugar-based desserts
✓ Nutritious and delicious
✓ Can be enjoyed for breakfast
✓ Can be made-ahead
Ingredients needed
To make this Gujarati broken wheat sweet, you will need,
Dalia
Lapsi rava comes in three types depending on the size of the broken wheat, i.e., coarse, medium, and fine. Some prefer coarse while some use the fine variety. I personally prefer using the fine variety of dalia for the preparation of lapsi.
Sweetener
You can use either jaggery or sugar as a sweetener. I prefer to use jaggery as it makes it healthier on the whole since jaggery offers many health benefits, unlike refined sugar.
Ghee (clarified butter)
Lapsi has to be made with ghee, period! Using oil will alter the flavor completely. Roasting the wheat grains with ghee imparts a delicious nutty flavor, aroma, and a lovely brown color.
Other ingredients
There are whole spices like cinnamon, cloves, and green cardamom that are added in the first step, and other spices like cardamom powder added towards the end. Dried coconut pieces, nuts, and raisins add another layer of texture to this cracked wheat pudding.
How to make lapsi – Step by step process
Stovetop pressure cooker instructions
Heat 1/4 cup of ghee in a pressure cooker over medium heat. ( Photo 1 )
Meanwhile, in another pot boil 3 cups of water.
Add 2 tablespoons each of cashew nuts and chopped almonds. Saute until the nuts turn golden brown. Set aside. ( Photos 2 to 4 )
Add 9 to 10 dry coconut pieces, saute until golden brown, and set aside. ( Photos 5 and 6 )
Add the 2 tablespoons raisins, saute until they puff up. Remove with a slotted spoon and set aside. ( Photos 7 and 8 )
Add 1-inch cinnamon, 2 cloves, 3 green cardamoms, saute for 30 seconds. ( Photo 9 )
Next, add the dalia, saute on medium-low heat. ( Photo10 )
Cook for about 8 minutes or until it turns golden brown and gives out a nutty aroma. ( Photos 11 to 14 )
Add 3 cups of hot water, mix well and bring to a boil. ( Photos 15 and 16 )
Cover the pressure cooker with the lid, pressure cook on medium-low heat for 3 to 4 whistles. ( Photo 17
Let the pressure release naturally. Open the lid of the cooker. To check if the dalia is cooked, take a little, mash it between your fingers. If it mashes easily, it is done.
If it is not done, add some more hot water, mix well, and pressure cook for 1-2 whistles more.
Add 1 cup powdered/grated jaggery or sugar, mix, and cook, stirring, until most of the moisture is absorbed and the ghee oozes out from the sides of the pan. ( Photos 20 and 21 )
Add the remaining 2 tablespoons of ghee, ghee-roasted nuts, and raisins along with ground cardamom. Give it a good mix and switch off the heat. ( Photos 22 to 25 )
Cover with a lid and let it sit undisturbed for 10 minutes. ( Photo 26 )
Open the lid, fluff the lapsi with a spoon. Serve, garnish with the reserved nuts. Enjoy warm. ( Photos 27 and 28 )
Instant Pot instructions (Instant Pot 6 quart Duo 7-in-1)
Note: The recipe is halved for the IP
Press the ‘SAUTE’ button, and set it to ‘NORMAL’. Once it displays ‘HOT’, add 2 tbsp ghee, let the ghee melt.
Add 1 tablespoon cashew nuts, saute until golden brown, and set aside. ( Photos 29 and 30 )
Add 1 tablespoon of raisins, saute until they puff up. Remove with a slotted spoon and set aside. ( Photos 31 and 32 )
Add 1-inch cinnamon, 2 cloves, 2 green cardamoms, saute for a few seconds. Add 1/2 cup dalia, cook on medium-low heat, about 8 minutes until it turns golden brown and gives out a nutty aroma. ( Photos 33 to 35 )
Add 1.5 cups of hot water, mix well. ( Photo 36 )
Press cancel, close the lid of the Instant Pot with the valve in sealing position. Pressure cook on high for 12 minutes. It will take some time for the pressure to build up (about 4 minutes), after which the timer will start. ( Photo 37 )
Once the cooking cycle is complete, let it depressurize for at least 10 minutes, then do a quick release of leftover pressure following the manufacturer’s instructions. Once the float valve (silver pin) drops, open the lid. ( Photo 38 )
Give the contents in the pot a good mix. ( Photos 39 and 40 )
Add 1/2 cup powdered/grated jaggery or sugar, mix, and cook, stirring, until most of the moisture is absorbed and the ghee oozes out from the sides of the pot. ( Photos 41 and 42 )
Add the remaining 1 tablespoon of ghee, ghee-roasted nuts, and raisins along with 1/2 teaspoon ground cardamom. Give it a good mix and switch off the heat. ( Photos 43 to 45 )
Cover with a lid and let it sit undisturbed for 10 minutes.
Open the lid, fluff the lapsi with a spoon. Serve, garnish with the reserved nuts. Enjoy warm. ( Photo 46 )
Storage suggestions
The great thing about this recipe is that it can be made in advance. You can refrigerate it for up to 1 week in an airtight container.
Lapsi hardens as it cools down. Transfer the required quantity to a pan, add milk or water as required to loosen it up, and reheat it until warmed through.
You can also warm it in the microwave before serving. You will still need to add some liquid in the form of water or milk if you warm it in the microwave.
Serving suggestions
Drizzle a few teaspoons of ghee over a serving of warm laapsi. Garnish with dried fruits and enjoy!
You can also serve this cracked wheat pudding as a dessert on the side along with some piping hot kadhi chawal.
Lapsi kadhi chawal is a very popular meal pairing in Rajasthani cuisine. If not for kadhi, you can also serve it along with dal and rice.
Recipe Tips to make this cracked wheat sweet
Don’t skimp on the ghee
This recipe needs just three main ingredients. Ghee is important here because it really adds a lot to the overall flavor of the laapsi. You can use an equal amount of ghee as that of the dalia. I find it a bit too heavy and prefer cutting it back, which works great as well. You can use anywhere from 20% to 100% ghee to that of the quantity of lapsi. I don’t suggest going below 20%.
Be attentive while roasting the dalia
Pay attention while roasting the dalia or it may burn and render a bitter taste to the laapsi.
Use hot water
The roasted wheat grains absorb the hot water quickly, making the grains soft, fluffy, and well cooked. Always use hot water to prepare this recipe.
If the dalia is old, you will need to add more water for cooking.
Swap the water with milk
You can swap half of the water with milk if you prefer a creamy lapsi.
Saffron
You can add some saffron-infused water before pressure cooking.
Fennel seeds (saunf)
Some versions use this ingredient. You can also add in about 2 teaspoons of fennel seeds along with the whole spices.
If making it as an offering for God
When laapsi sweet is made specifically as an offering to the Gods, one cannot taste it unless and until it is offered to God. If you have never made this before, you may be confused about the proportions to get this right.
Remember, the proportions of daliya to water is 1:3 for the pressure cooker and about 1:4 for the stovetop in an open pot.
As for ghee, say, for instance, if you use 100 grams of dalia, you can use anywhere from 20 to 100 grams ghee.
For sugar or jaggery, you can use 1/2 or equal amount as that of daliya. I prefer to use the same quantity of dalia and jaggery. It is just the right amount of sweetness for us.
When in doubt, always test the recipe by scaling it down. Adjust as required when making it for an offering. Even if you try the recipe as such, I’m sure you will love it, because I’ve tested these ratios multiple times.
Color of the lapsi
Since I’ve used dark-colored powdered jaggery, this lapsi has a dark brown color. If using sugar, it will not be as dark.
Whole spices are optional
You can skip the whole spices like cinnamon, cloves, and cardamom. But I suggest you do use them as they add a lovely flavor to the lapsi.
Nuts
You can skip all that roasting of the nuts, raisins, and dried coconut pieces if you are short on time. You can mix them in the last step. But roasting the nuts with ghee makes them tastier enriching the flavor of the lapsi.
What is lapsi rava made of?
Lapsi rava is made by milling wheat grains into different sizes. You can use the coarse variety of broken wheat that offers more of a bite and chewy texture. Or you can use the fine variety like I did which works good as well.
Is lapsi and daliya the same?
The two are not the same. Lapsi is the name of the dessert made with daliya. And daliya, as stated above is nothing but broken or cracked wheat.
Many people confuse dalia as bulgur but the two are different.
What is lapsi called in English?
There is no English name for lapsi as far as I know. Lapsi is the name of a dish made from dalia and not the name of the grain itself.
How to make lapsi without the pressure cooker?
You will need to follow the same steps. Use about 4 times the quantity of water to that of dalia if making this in a pot. Once you add the hot water, bring it to a boil, then lower the heat. Cover and cook until all the water is absorbed and dalia is fully cooked. Remember to keep stirring in between. It should take about 10 to 15 minutes.
Can I make a vegan version of this recipe?
Yes, you can. You can use oil, but the flavor will change. Coconut oil would be a better substitute than regular vegetable oils. It will impart a slight coconutty flavor that pairs really well with the earthy sweetness from jaggery.
If you don’t like the coconut flavor, use your preferred vegetable oil.
Is this gluten-free?
This is not gluten-free, because dalia is made from wheat grains.
To make this recipe gluten-free, you can use split sorghum (jowar dalia) instead.
Quinoa is also another good alternative. The ratio of quinoa to water is 1:1 for the pressure cooker and 1:2 for the stovetop, that is twice the amount of water to quinoa. Remember to rinse the quinoa well before using it in the recipe.
You may also enjoy these traditional Diwali sweets and snacks
Poha chivda
Shankarpali
Karanji
Rava ladoo
Coconut ladoo
You can also follow me on Facebook , Pinterest, Instagram & Twitter
Lapsi Recipe | Laapsi {Stovetop + Instant Pot}
Ingredients1x2x3x
- 1/4 cup + 2 tablespoons ghee
- 2 tablespoons cashew nut halves,
- 2 tablespoons chopped almonds
- 8 to 10 pieces of dry coconut, optional
- 2 tablespoons golden raisins
- 1 inch cinnamon
- 2 cloves
- 3 green cardamom
- 1 cup dalia, I’ve used the fine variety
- 3 cups of hot water
- 1 cup jaggery or sugar
- 1 teaspoon cardamom
- 1 tablespoon slivered pistachios, for garnishing, optional
Instructions
Stovetop pressure cooker instructions
- Heat 1/4 cup ghee in a pressure cooker over medium heat. Meanwhile in another pot boil 3 cups of water.
- Add cashew nuts and chopped almonds. Saute until the nuts turn golden brown. Set aside.
- Add the dry coconut pieces, saute until golden brown, and set aside.
- Add raisins, saute until they puff up. Remove with a slotted spoon and set aside.
- Add cinnamon, cloves, cardamoms, saute for 30 seconds.
- Add the dalia, saute on medium-low heat.
- Cook for about 8 minutes or until it turns golden brown and gives out a nutty aroma.
- Add 3 cups of hot water, mix well and bring to a boil.
- Cover the pressure cooker with the lid, pressure cook on medium-low heat for 3 to 4 whistles.
- Let the pressure release naturally. Open the lid of the cooker. To check if the dalia is cooked, take a little, mash it between your fingers. If it mashes easily, it is done.
- If it is not done, add some more hot water, mix well, and pressure cook for 1-2 whistles more.
- Add powdered/grated jaggery or sugar, mix, and cook, stirring, until most of the moisture is absorbed and the ghee oozes out from the sides of the pan.
- Add the remaining 2 tablespoons of ghee, ghee-roasted nuts, and raisins along with ground cardamom. Give it a good mix and switch off the heat.
- Cover with a lid and let it sit undisturbed for 10 minutes.
- Open the lid, fluff the lapsi with a spoon. Serve, garnish with the reserved nuts. Enjoy warm.
Instant Pot instructions
- Note: The recipe is halved for the IP
- Press the ‘SAUTE’ button, and set it to ‘NORMAL’. Once it displays ‘HOT’, add 2 tbsp ghee, let the ghee melt.
- Add 1 tablespoon cashew nuts, saute until golden brown, and set aside. I’ve skipped adding almonds. Feel free to add it.
- Add 1 tablespoon of raisins, saute until they puff up. Remove with a slotted spoon and set aside.
- Add 1-inch cinnamon, 2 cloves, 2 green cardamoms, saute for a few seconds. Add 1/2 cup dalia, cook on medium-low heat, about 8 minutes until it turns golden brown and gives out a nutty aroma.
- Add 1.5 cups of hot water, mix well.
- Press cancel, close the lid of the Instant Pot with the valve on sealing position. Pressure cook on high for 12 minutes. It will take some time for the pressure to build up (about 4 minutes), after which the timer will start.
- Once the cooking cycle is complete, let it depressurize for at least 10 minutes, then do a quick release of leftover pressure following the manufacturer’s instructions. Once the float valve (silver pin) drops, open the lid.
- Give the contents in the pot a good mix.
- Add 1/2 cup of powdered/grated jaggery or sugar, mix, and cook, stirring, until most of the moisture is absorbed and the ghee oozes out from the sides of the pot.
- Add the remaining 1 tablespoon of ghee, ghee-roasted nuts, and raisins along with 1/2 teaspoon of ground cardamom. Give it a good mix and switch off the heat.
- Cover with the lid and let it sit undisturbed for 10 minutes.
- Open the lid, fluff the lapsi with a spoon. Serve, garnish with the reserved nuts. Enjoy warm.
- Serve, garnish with the reserved nuts. Enjoy warm.
