Prepare time: 10 mins
Cook: 20 mins
Serves: 4 Persons


For Fada Lapsi

  • 3 tbsp ghee / clarified butter
  • ½ inch cinnamon
  • 2 pods cardamom
  • 2 cloves / lavang
  • ½ cup daliya / broken wheat
  • 2 cup water (hot)
  • ¼ cup jaggery
  • ½ cup water

For Flavour and Garnishing

  • 1 tbsp ghee / clarified butter
  • 2 tbsp cashew / kaju (chopped)
  • 2 tbsp almonds / badam (chopped)
  • 2 tbsp raisins / kishmish
  • ¼ tsp cardamom powder
  • Few threads saffron / kesar (for garnishing)


  1. Firstly, in a pressure cooker heat 3 tbsp ghee and saute ½ inch cinnamon, 2 pods cardamom and 2 cloves until it turns aromatic.
  2. Now add ½ cup daliya and roast on low flame.
  3. Roast for 5 minutes or until the daliya turns aromatic.
  4. Further, add 2 cup hot water and mix well.
  5. Cover and pressure cook for 5 whistles or until daliya is cooked completely.
  6. Open the cooker and add ¼ cup jaggery and ½ cup water.
  7. Mix well making sure the jaggery melts completely.
  8. Cook for 5 minutes or more until the jaggery thickens slightly.
  9. Now in a small kadai heat 1 tbsp ghee and add 2 tbsp cashew, 2 tbsp almonds and 2 tbsp raisins.
  10. Roast until the nuts turn golden brown.
  11. Add in roasted nuts and ¼ tsp cardamom powder. mix well.
  12. Finally, enjoy fada lapsi garnished with chopped nuts and kesar.

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