Lapssi and Kheer

This particular recipe is prevalent in certain parts of Haryana. Easy to make and delicious to eat, this recipe can be enjoyed anytime of the day.


Serving : 4 Cooking Time : 25-35 minutes Prep Time : 10-15 minutes

Lapssi and Kheer


For Kheer

  • 1/2 litre Full Cream Milk
  • 1/2 cup Basmati Rice (Tukda), washed and drained
  • 1/2 cup Sugar
  • 1/2 tsp Cardamom powder
  • A pinch of Saffron threads (soaked in a little hot milk)
  • 2 tbsp Almonds (Blanched and sliced)
  • 1 tbsp Raisins

For Lapssi

  • 1/2 cup Whole Wheat Flour
  • 1/2 cup Jaggery (Gur) or as desired
  • 2 cups of water


Method :

For Kheer

  • Put milk in a pan and bring to a boil. Add rice, cook on low flame until the rice is soft and milk starts thickning. Make sure you keep stirring it to prevent the rice from sticking to the bottom of the pan.
  • Add almonds, raisins, saffron and cook for 2-3 minutes.
  • Add sugar and stir until completely dissolved.
  • Remove the kheer from heat and keep aside.

For Lapssi

  • In a pan add wheat flour and dry roast it till it turns light brown. Wheat flour has a tendency to burn quickly and stick to the pan if not stirred continuously.
  • Transfer the now light golden wheat flour into a container.
  • Put 2 cups of water in the same pan, add jaggery to it and stir continuously until completely dissolved.
  • Now add the previously roasted wheat flour to the pan and stir continuously so that no lumps are formed.
  • Cook for 2 minutes while continuously stirring.

How to proceed:

  • Let the lapssi and kheer cool down to room temperature.
  • Place the layer of kheer at the bottom of short glass and now put a layer of lapssi over the kheer followed by another layer of kheer.
  • Refrigerate the glasses for one hour.
  • When serving garnish with sliced almonds and serve.


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