Laapsi


Laapsi or lapsi is an Indian sweet dish made using grain flour or broken wheat and ghee, along with milk, nuts, raisins and other dried fruits. Lapsi is commonly prepared during Hindu ceremonies and is served as a religious offering to Devtas. Lapsi forms an integral part of North Indian cuisine and has many variants.

Etymology

The name Lapsi or Laapsi is derived from Sanskrit word Lapsikā.

History

References to Lapsi are present in Ancient and Medieval Sanskrit literature, particularly Ayurvedic literature, Pākaśāstra texts and Puranas. Skanda Purana mentions Lapsika as a Naivedhya for Puja. Lapsi finds mention in an Ayurvedic text named Bhāvaprakāśa nighaṇṭu. The recipe of Lapsi is vividly described in Bhojanakutūhala, one of the important Pākaśāstra texts. The recipe of Lapsi in Bhojanakutūhala uses samita as the main ingredient. Bhakt Surdas, a renowned Hindu saint of Bhakti tradition makes a mention of Lapsi in his Braj poetry.

Variants

There are different types of Lapsi depending on the main ingredient:
  1. Aate Ki Lapsi
  2. Suji or Rava ki Lapsi
  3. Dalia or Fada ki Lapsi
  4. Besan Ki Lapsi or Chana dal Lapsi
  5. Moong dal Lapsi
  6. Singhare Ki Lapsi
  7. Badam ki Lapsi

Cultural uses

Different variants of Lapsi are prepared in Hindu households during different festive occasions and religious ceremonies. The combo of 'Lapsi & Puri' or Lapsi & Suhari' is prepared along with Kala chana', on Durga Ashtami festival. Usually, Suji Ki Lapsi is prepared for Durga Ashtami & other Mangalik karyas.
Singhare ki Lapsi is usually prepared as a Phalahaari diet for Vrat. Moong Dal Lapsi is a common dessert during Diwali festival. Besan Lapsi & Badam ki Lapsi is prepared as a winter dish.
Dalia or Fada ki Lapsi'' is a popular variant prevalent in the states of Rajasthan, Gujarat and Maharashtra.