Bulgar Sweet (Lapsi)
Submitted by Liz2
Lapsi is a traditional Indian bulgur wheat dessert cooked in milk with saffron, cardamom, fennel seeds, and golden raisins. Topped with slivered almonds for a warm, fragrant sweet.
YIELD
10 servingsPREP
10 minCOOK
45 minREADY
60 minLapsi is one of those Indian desserts that doesn’t get nearly the attention it deserves.
Coarsely ground bulgur wheat gets toasted in margarine with fennel seeds until golden and fragrant, then simmered in sweetened milk infused with saffron, cardamom, and nutmeg.
Golden raisins plump up as they cook, adding pockets of honeyed sweetness throughout.
The result is somewhere between a warm pudding and a grain porridge, with a nutty, chewy texture you won’t find in any Western dessert.
A scattering of slivered almonds on top finishes it off with crunch.
Chef’s Tips
- Stir the bulgur constantly while toasting. It goes from golden to burnt in seconds, and burnt wheat tastes bitter.
- Use real saffron threads, not powder. Crush them between your fingers and let them bloom in a tablespoon of warm milk before adding to the pot.
- Keep the heat very low during the final 20 minutes. The wheat should absorb the liquid gently, not scorch on the bottom.
- Serve warm or at room temperature. It thickens as it cools, so add a splash of warm milk when reheating.
Ingredients
Directions
In a saucepan, heat margarine and sauté wheat and fellen seeds, stirring frequently, until the wheat is light golden brown; about 10 to 15 minutes.
Add raisins and cook until the raisins are swollen.
Remove saucepan from heat.
Carefully add nonfat milk, nonfat milk powder, sugar, saffron, and yellow food color.
Stir well, and bring to boil.
Reduce heat slightly, cover and cook until almost all the liquid has been absorbed.
Add cardamoms, nutmeg, and fold in.
Cover and cook on a very low heat for 20 minutes or until the wheat is cooked but still moist.
Garnish with almonds and serve.
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