How to make Churma Lapsi -
Rich and sweetened with jaggery this lapsi is irresistible. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states. Lapsi, a tasty Gujarati sweet dish to be made on special festivals and occasions. Lapsi is not only tasty, it is immensely healthy also. Its unique taste and flavor have made lapsi popular around the world.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Coarse Whole Wheat flour (Jada Atta), Jaggery (gur) (गुड़)
Cuisine : Gujarati
Course : Mithais
For more recipes related to Churma Lapsi checkout Churma Laddoo. You can also find more Mithais recipes like Dal Pinni Stuffed Anarsa Gur Papdi - SK Khazana Date and Nut Rolls-SK Khazana
Churma Lapsi Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 0-5 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Churma Lapsi Recipe
Coarse Whole Wheat flour (Jada Atta) 1 cup
Jaggery (gur) 100 grams
Ghee 4 tablespoons + For topping
Powdered sugar 2-3 tablespoons + For topping
Method
Step 1
Heat ½ cup water in a non-stick pan. Add jaggery, mix and bring to boil. Add 2 tablespoons ghee and mix well.
Step 2
Put flour in a bowl, add 2 tablespoons ghee, mix and add to jaggery mixture. Remove pan from heat and transfer the mixture into a pressure cooker, cover and cook under pressure till 2-3 whistles are given out. Transfer the mixture onto a plate and set aside to cool.
Step 3
Add powdered sugar, and remaining ghee and mix well.
Step 4
Serve hot topped with ghee and sugar.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
