Gujarati Lapsi Recipe with A2 Ghee (Broken Wheat Sweet)
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By the Faimly Farm Team · Prep 5 min · Cook 30 min · Serves 4 · A Gujarati classic
Lapsi is a traditional Gujarati sweet made from broken wheat (fada) roasted in pure ghee and sweetened with jaggery. Considered auspicious, it is made for festivals, weddings, and happy occasions across Gujarat and Rajasthan. Simple and wholesome, it relies on good ghee for its nutty richness. Here is how to make it.
Ingredients
- 1 cup broken wheat (fada / dalia / lapsi)
- 1/4 cup A2 ghee
- 3/4 cup jaggery (grated) or sugar
- 2.5 cups hot water
- 1/4 tsp cardamom powder
- 2 tbsp chopped almonds and cashews
- A few strands of saffron (optional)
Method
1. Roast the wheat: heat the A2 ghee in a heavy pan and roast the broken wheat on medium-low, stirring constantly, until it turns golden and gives off a nutty aroma (8-10 minutes). This step is the soul of lapsi.
2. Add water: carefully add the hot water (it will splutter), stir, cover, and cook until the wheat is soft and the water is absorbed. Pressure-cooking for 3-4 whistles also works.
3. Sweeten: add the grated jaggery and mix well; it will melt and bind. Cook a few minutes more until glossy.
4. Finish: add cardamom, saffron, and the chopped nuts (fried in a little ghee). Stir in an extra spoon of ghee for richness.
5. Serve: warm, on its own or as part of a festive thali.
Why Ghee Makes Lapsi
Lapsi is defined by the roasting of the wheat in ghee — that is where the nutty aroma and flavour come from. Generous pure ghee gives the dish its glossy, rich character. This is a recipe where the quality of the ghee really shows.
The Faimly Farm Tip
Roast the wheat in pure A2 ghee for the best aroma. Ours is made from indigenous-cow milk by the traditional bilona method, in small lab-tested batches under our FSSAI licence. Explore our Desi Danedar A2 Cow Ghee or the full A2 Ghee collection.
Frequently Asked Questions
What is lapsi?
Lapsi is a traditional Gujarati and Rajasthani sweet made from broken wheat roasted in ghee and sweetened with jaggery, considered auspicious and made for festivals and weddings.
Why roast the wheat in ghee?
Roasting the broken wheat in ghee develops the nutty aroma and flavour that define lapsi.
Can I use sugar instead of jaggery?
Yes, though jaggery gives the traditional flavour and colour.
Which ghee is best for lapsi?
Pure A2 cow ghee, ideally bilona-made, gives the most authentic nutty richness.
Can I make lapsi in a pressure cooker?
Yes. After roasting in ghee, add water and pressure-cook for 3-4 whistles, then add jaggery and finish.
Conclusion
Lapsi is wholesome, auspicious, and gloriously ghee-rich — a Gujarati festive favourite that is as simple as it is satisfying. Roast that wheat patiently in pure A2 ghee, sweeten with jaggery, and you have a traditional sweet fit for any happy occasion.
Make an auspicious sweet. Explore our A2 Ghee collection, try Desi Danedar A2 Cow Ghee, and see our complete guide to cooking with A2 ghee. New customers can use code FIRST10 for 10% off their first order.
Faimly Farm: indigenous A2 milk, traditional bilona batches, lab-tested purity under our FSSAI licence. Learn more about Faimly Farm or contact us.
