1:33 Minutes
Recipes
4 Servings
Lapsi is a traditional Indian sweet made with bulgur (broken wheat), cooked with sugar, milk, and dry fruits. Prepared using King’s Soyabean Oil and a touch of ghee, this recipe turns out rich, wholesome, and perfect for festive or everyday indulgence.
This recipe combines nutrition and taste by using bulgur as a base and enriching it with dry fruits and milk. King’s Soyabean Oil ensures smooth cooking while keeping the dish light, while ghee adds a traditional richness.
Lapsi has a mildly sweet, nutty, and aromatic flavour with hints of cardamom. It is cooked slowly to allow the bulgur to absorb the sweetness and flavours, resulting in a soft and rich texture.
Follow these simple steps to prepare this recipe with balanced flavor and texture.
Gather all the required ingredients such as boiled bulgur, sugar, milk, and dry fruits.
Keep King’s Soyabean Oil and ghee ready for cooking.
Chop almonds, cashews, and pistachios into small pieces.
Measure ingredients properly to maintain balance in taste and texture.
Take a heavy-bottomed pan or kadhai and heat it on medium flame.
Add 2 tablespoons of King’s Soyabean Oil to the pan.
Add 1 tablespoon of ghee for enhanced flavour.
Allow both to heat gently without smoking.
Mix well so the oil and ghee combine evenly.
Add the boiled bulgur (broken wheat) to the heated mixture.
Stir well to coat the bulgur evenly with oil and ghee.
Cook for a few minutes to enhance its nutty aroma.
Stir continuously to prevent sticking or burning.
Ensure the bulgur is heated through and slightly roasted.
Add sugar to the bulgur and mix thoroughly.
Pour in milk gradually while stirring continuously.
Mix well so the sugar dissolves completely.
Cook on low to medium heat to allow the mixture to thicken.
Stir occasionally to maintain a smooth consistency.
Add raisins, chopped almonds, and chopped cashews to the mixture.
Sprinkle cardamom powder for a rich aroma.
Mix everything evenly so the dry fruits are well distributed.
Let the mixture cook further until it becomes soft and slightly thick.
Ensure all ingredients blend together nicely.
Cook until the lapsi reaches your desired consistency—soft and slightly thick.
Turn off the heat once everything is well combined.
Garnish with chopped pistachios for added texture and flavour.
Serve warm for the best taste and richness.
Enjoy as a healthy dessert or festive sweet dish.
King’s Soyabean Oil is ideal for cooking traditional sweets like lapsi due to its light texture and ability to blend well with other ingredients without overpowering flavours.
King’s Soyabean Oil offers a neutral taste, while using only ghee may make the dish heavier. The combination of oil and ghee provides a balanced richness and lightness.
Cook bulgur slowly with milk and sugar while stirring continuously to achieve a soft and rich texture.
Yes, lapsi made with bulgur and dry fruits is considered a nutritious and wholesome dessert option.
Yes, you can substitute milk with water, but milk gives a richer taste and texture.
King’s Soyabean Oil is a good choice as it keeps the dish light while allowing other flavours to stand out.
Yes. Use the Watch Video button on the recipe detail page to open the original recipe video.
Use the King’s edible oil recommended in the recipe, or choose the oil that best matches your flavor preference.
Yes. Open the FAQs module in admin and edit records with content type Recipe and this recipe ID.
