Gujarati Lapsi

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Last Updated on December 14, 2020 by Chef Mireille

Blogging Marathon #23
Theme: Traditional Indian foods

For this week’s BM, I chose the theme of traditional foods of India.  Our fearless leader, Srivalli, limited us to  10 dishes, none of which I have made before.  I took this theme as a challenge to myself as well as to learn all new foods this week. I had to rely on other sources for all of this week’s recipes as I have never made any of these before and for most of them, I have not even tasted them or even heard of them.

For the first dish, I am making Lapsi, which hails from the northwestern state of Gujarat.  There were many different recipes for this I found online, with a lot of variation. I saw one Rajasthani version of the recipe that used 3/4 cup of ghee with the same amount of wheat below, compared to other recipes that only used a few teaspoons.  I left running from that recipe.  Finally, I combined a few different recipes to come up with this one.  Hope you like my version!



  • 1 cup bulghur wheat (aka cracked wheat)
  • 3/4 cup sugar
  • 1 teaspoon ground cardamom
  • 2 cups water
  • 1 cup milk
  • 3 tablespoons ghee
  • 1/4 cup golden raisins
  • 1/4 cup slivered almonds, plus more for garnish

Heat 2 tablespoons of the ghee and add the bulghur.  Toast for a few minutes on medium flame until it becomes golden and fragrant, about 4 minutes.  Add milk and water and bring to a boil.  Reduce to a simmer and cook until the wheat is tender, about 15 minutes.
Add the sugar, cardamom, remaining ghee, raisins and almonds and cook for another 5 minutes.

To serve, spoon into a bowl and then invert onto a plate.  Garnish with more almonds.

This is a keeper – that I will definitely be making again!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#23

…linking to Let’s Celebrate Indian Sweets

Chef Mireille 

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