Spices n Secrets

Dalia is coarsely broken whole wheat grain. And dalia can be eaten by making both sweet and savoury dishes.

Today, I am sharing an often repeated breakfast dish called Lapsi aka dalia halwa.

Lapsi is easy to prepare. Fills your stomach for hours. Is a nutritious dish. Loved by all ages. And fulfils your craving for something sweet and yummy.

To make the perfect fluffy halwa consistency,  water plays a key role. If you add too much water then halwa will be lumpy. So, the right amount is 2-2.5 cups of warm water for 1 cup unsoaked dalia. For this recipe, I neither soaked dalia in water before cooking nor washed it. If you fear dust particles in dalia or you purchased dalia from open containers, then surely wash the grain before cooking. But in that case add lesser amount of water.

You can also prepare the same recipe using milk. Milk enhances the taste but definitely makes the dish heavy. I would recommend using milk when preparing Lapsi for children. Also, add more milk and turn Lapsi into a kheer consistency.

The quantity of sugar is just right in my recipe. But for times when you want to serve Lapsi for special occasions or to guests, then increase the quantity of sugar, ghee and add more nuts and raisins. 

But for a basic recipe that is great for breakfast and tiffin, try this.

So, lets begin!

Ingredients:

1. 2+1/4 cups warm water
2. 1 cup dalia (unsoaked and unwashed)
3. 1/2 cup sugar (you can also use same quantity jaggery)
4. 2 tbsp. ghee
5. 1/4 tsp. cinnamon powder
6. 8-10 raisins
7. 1-2 tej patta
8. 3 elaichi

Method: