The Lappsi or Daliya kheer is commonly used as a sweet dish for lunch or dinner. This dish is made during any festival celebrated in India. It is popularly known as Lappsi in Maharashtra and Daliya Keer in North India.
Preparation Time – 10 mins
Cook Time – 20-30 mins
Total Time – 40 mins
- 1 Bowl Daliya or Broken wheat
- 2 Bowl grated jaggery or sugar / 1 bowl sugar & 1 bowl jaggery
- 2 Teaspoon ghee
- 1/2 Litre milk or 2 bowl coconut milk
- 4 Bowl water
- 1 Teaspoon green cardamom powder
- Dry fruits like cashews, almonds, raisins(kismish)
Serves: 4 persons
Directions / Procedure :
Heat the ghee in a deep frying pan/ kadai or you can use small pressure cooker.
- Add daliya, stir continuously and saute till they turn light brown (fry briefly over medium flame gas) for 5 minutes.
- Now add boiled water and place lid on it. Cook for 10-15 min on medium flame and stir once in between.
- Daliya absorb water, if required add more water for cooking (approx. 1 or 2 bowl water), cook till it soften on medium flame.
- Then add grated jaggery and blended dry fruits. Slowly jaggery start melting and it looks watery.
- Cook this without lid for 10 – 15 mins and stir continuously till the mixture thickens.
- Add milk or coconut milk, cardamom powder, mix it well for 5 minutes and turn off the gas.
- Take it in small bowl & garnish with blended dry fruits. Serve this as a sweet dish.
Tips / Suggestions:
- Daliya can be cooked in milk instead of water.
- Sugar and Jaggery both can used partially. Sugar can be used instead of jaggery too.
- Sugar or jaggery quantity added as per your choice (depends on sweetness you want)
- You use blended and roasted dry fruits or without roasted dry fruits .
- Keep this in a refrigerator and serve it as a dessert.
Photos for reference: