Name: Lapsi Kheer (Broken Wheat Kheer)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ¼ cup Broken Wheat, fine or medium daliya; 1 tbsp Ghee, for roasting; 1½ cup Whole Milk, warm; ¼ cup Jaggery Powder, or grated jaggery; ¼ tsp Ground Cardamom, for aroma; ½ tbsp Almonds, chopped

30 mintotal

Prep 5 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: None

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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop, Pressure Cooker.

No inactive time is required; add jaggery only after taking the kheer off the heat so the milk does not split.

Method

Heat the ghee in a heavy-bottomed pan or pressure cooker on medium heat. Add the broken wheat (daliya).
Roast the broken wheat continuously for 4-5 minutes until it turns a deep golden brown and releases a nutty aroma.
4–5 min
Carefully pour the warm full-fat milk into the pan. Stir well to ensure there are no lumps at the bottom.
Bring to a boil, then reduce heat, cover slightly, and let it simmer for 15-20 minutes, stirring occasionally, until the wheat is thoroughly cooked and tender.
15–20 min
Once the mixture reaches a thick, kheer-like consistency, add the cardamom powder and chopped almonds. Mix well.
Turn off the heat. Stir in the jaggery powder until it dissolves. Do not boil the kheer after adding jaggery, as the milk may curdle.

How to tell it's done

The kheer should be thick and porridge-like, with tender chewy grains in sweet cardamom milk.

Getting it right

Tip

Roast the daliya until nutty before adding milk. Pale broken wheat tastes flat, while burnt wheat makes the whole kheer bitter.

What to serve it with

Serve warm in winter with chopped almonds, or slightly cool as a simple after-meal sweet.

Common mistakes

The milk curdles after jaggery is added.: Take the pan off the heat first, then stir in jaggery. Boiling milk with jaggery can split it.

Storing and reheating

Refrigerate lapsi kheer covered for up to 3 days. Reheat gently with a splash of milk; freezing is not recommended.

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