Fada ni lapsi (sprouted cracked wheat sweet with jaggery)

Name: Fada ni lapsi (sprouted cracked wheat sweet with jaggery) - A Cook Within
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves 2-3
Cuisine: Gujarati
Ingredients: 1. ½ cup sprouted cracked wheat; 2. 1 cup water; 3. ¼ cup jaggery, grated; 4. 2 tbsp milk powder; 5. ½ tsp rose water; 6. 1 ½ tsp rose petals; 7. 10 almonds; 8. 1 tbsp ghee; 9. ¼ tsp salt

A traditional Gujarati sweet, fada ni lapsi (aka gud ki lapsi/gur ka halwa) made from fada/dalia can be made creamy and ‘healthier’ with just 1 tbsp of ghee. It is a quick dessert that can be cooked in a pressure cooker. My version is flavoured with rose petals and made with homemade sprouted cracked wheat (dalia)

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Have you tried sprouting whole wheat berries/kernels at home? Super easy to sprout, it can be used in so many ways. You can use the sprouted berries in a salad or grind it in a paste to use in baked goods or make a sprouted whole wheat flour like how I did.

My home made sprouted whole wheat flour gave me flour as well as the cracked wheat since I did the grinding in my daily use grinder. And what could be better than putting the sprouted cracked wheat to use in this traditional Gujarati sweet, fada ni lapsi?

My version of fada ni lapsi is ‘healthier’ and quicker compared to the recipes you will online. Most recipes involve roasting the fada/dalia in ample of ghee before pressure cooking. I have tried that version and it is indeed nutty and delicious. However, when I experimented with my recipe skipping the roasting part but adding ghee or white butter while serving, everyone seem to prefer the one that was not roasted in ghee, including myself.

Fada ni lapsi with sprouted cracked wheat

So, here it is. A simple, quick, no fuss fada ni lapsi with only 1 tbsp of ghee or white butter if you prefer! Serve it warm, it is finger licking delicious but want to pack it as a sweet something in a container to carry, it is equally a comforting bowl at room temperature.

I have tried my recipe with sprouted cracked wheat but it will work beautifully with the regular broken wheat/cracked wheat/dalia/fada. Just increase the quantity of the water and proceed with the recipe.

You love fada ni lapsi but not a great fan of rose? Here are few other flavourings you could try:

Saffron: Warm an empty bowl on a low flame. It should be just warm enough (you should be able to pick up the bowl without the help of tongs) when you add strands of saffron. Heating up saffron this way will not burn it but warm it just enough to release its essential oils. Leave it aside for 1 minute and then crush it roughly with a back of a spoon. Add 1 tsp of milk and allow for it to infuse. Incorporate this saffron infused milk in the lapsi and enjoy!
Natural sweetners: You can use chopped dates, chopped figs and/or hydrated raisins (soak raisins in some hot water, drain and use) instead of jaggery.
Coconut: Add toasted sliced dry coconut and drizzle coconut milk/cream over the lapsi instead of ghee.
Cardamom: Cannot go wrong with this classic Indian flavour.
Vanilla and walnuts: A unique combination! Mix a good quality vanilla extract before cooking and serve with toasted chopped walnuts. Delicious!
Fada ni lapsi with sprouted cracked wheat

These are few suggestions from me on making this simple Indian sweet more exotic and would love to know if you have tried some other combinations. Comment below or message me on my social media accounts.

Some other traditional recipes that you may like:

Recipe Card

Fada ni lapsi (sprouted cracked wheat sweet with jaggery)

Recipe Rating

AUTHOR

Hema B Kathrani

CUISINE

Gujarati

PREP TIME

5 minutes

COOK TIME

20 minutes

SERVINGS

Serves 2-3

Author: Hema B Kathrani | Cuisine: Gujarati | Category: All things Sweet

Prep Time: 5 minutes | Cook Time: 20 minutes | Servings: Serves 2-3

Ingredients

½ cup sprouted cracked wheat
1 cup water
¼ cup jaggery, grated
2 tbsp milk powder
½ tsp rose water
1 ½ tsp rose petals
10 almonds
1 tbsp ghee
¼ tsp salt

Method

Prep:
- Soak ½ cup sprouted cracked wheat in 1 cup water for at least 30 minutes.
- Slice the almonds in thin slivers
- In a small pan, heat the ghee and fry the slivered almonds until toasted.
- Remove from the ghee and keep the ghee and the fried almonds aside.
Cook the sprouted cracked wheat:
- Add grated jaggery and salt to the soaked sprouted cracked wheat and mix well.
- Pressure cook the mix for 5 whistles using pot-in-pot method.
Garnish:
- Once cooked, add milk powder and rose water to a warm lapsi and mix well until it is fully incorporated.
- Garnish with fried almonds and the remaining ghee and serve it warm.

Notes

Sprouted cracked wheat can be substituted with regular dalia/fada. However, you may need to increase the water quantity to 1 ½ cups.
The ratio of sprouted cracked wheat to water is ½: 1 and ratio of sprouted cracked wheat to jaggery is ½: ¼. Given these ratios, you can adjust the quantity of lapsi you desire to make.
You may cook sprouted cracked wheat directly in a pressure cooker, however, increase the water quantity to 1 ½ cups. Once cooked, you may need to cook off the extra water by continuing to cook the lapsi on a low flame, stirring occasionally.
Salt acts as a flavour improver by enhancing the sweetness, however, if you prefer you can skip the salt.
Some other flavours that would work beautifully: adding saffron or powdered cardamom to make it a classic, raisins/dates/figs to make it naturally sweet, toasted coconut with coconut cream. Or even vanilla extract and chopped roasted walnuts as a unique combination!

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