Lapsi Chi Kheer

Lapsi Chi Kheer

A perfect Maharashtrian recipe. Kheer is every one’s favourite. Lapsi is also called Dalia or wheat rava. Lapsi or cracked wheat has an enormous quantity of fibre, improves digestion and a good source of energy.  Lapsi has a huge number of uses and benefits.


Lapsi or cracked wheat ( medium sized cracked wheat) – 1 cup ( I have used Patanjali  brand Dalia, which has a good golden colour )

Boiled milk – 5 cups

Hot water – 1 cup

Sugar 1 and 1/4 cups

Milk Khoya – 1/2 cup ( unsweetened , crumbled )

Saffron – 2 pinches

Cardamom powder – 1/4 teaspoon

Nutmeg powder – 2 pinches

Ghee – 2 tablespoons

To Garnish 

Cashew halves – 12 ( fried in ghee to a golden colour )

Slivered almonds – 2 tablespoons( chopped to slices )

Finely chopped pistachios – 1 tablespoon

Grated fresh coconut – 2 tablespoons ( roasted in ghee to a golden colour )


Heat a pan. Add ghee. Keep the flame on sim. Add the lapsi and roast to a light golden colour. Add 1 cup of hot water. Cook on sim flame. Once the lapsi is cooked add 5 cups of boiled milk and saffron. Cook on sim flame, add the milk khoya. Cook on sim flame. Once the mix thickens add the sugar. Cook on sim flame for 10 minutes. Add the cardamom powder and the nutmeg powder. Stir well. Switch off the stove. Garnish and serve .

Chef’s Tips

1) Serve the kheer hot or cold. Tastes yum.

2) If the Kheer becomes thick dilute it with boiled milk.

3) Cook the Kheer on sim flame for best taste and best results.






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