Lapsi (Cracked Wheat Halwa)
Prep time
Cook time
Total time
Serves: 4
  • 4 tablespoons ghee
  • 1 cup lapsi/fada/dalia (cracked wheat)
  • 1 cup brown sugar
  • 1 large cinnamon stick
  • 4 green cardamom pods (elaichi)
  • 1 tablespoon ground elaichi (cardamom powder)
  • ¼ cup sliced almonds
  • 2 tablespoons raisins
  • 2 tablespoons whole peanuts
  • 4 ½ cups hot water
  • Optional garnish: extra almonds, raisins, cardamom powder
  1. Bring 4 ½ cups of water to a boil and set aside.
  2. Turn on InstantPot to SAUTE mode and wait until the display reads “HOT”
  3. Add ghee to the pot and allow to melt
  4. Add cinnamon stick and whole green cardamom pods to the ghee
  5. Add the lapsi (cracked wheat) to the pot
  6. While continuously stirring, allow the lapsi to roast until you can smell it is fragrant and it turns a golden brown color
  7. Add raisins, almonds, peanuts, cardamom powder to the mixture in the pot
  8. Add the brown sugar
  9. Add the hot water- BE CAREFUL as the water may splatter
  10. Stir well to incorporate the ingredients thoroughly
  11. Place lid on pot and lock
  12. Close vent on lid to prevent steam from escaping
  13. Press CANCEL to turn off Saute mode
  14. Press MANUAL to set pot to Manual mode
  15. Set to HIGH PRESSURE
  16. Set timer to 20 minutes
  17. After the timer goes off, allow the pressure to Naturally Release for a minimum of 10 minutes
  18. After 10 minutes, manually release any existing pressure by opening vent on the lid (BE CAREFUL OF THE HOT STEAM)
  19. Open the lid
  20. Stir well
  21. Serve and garnish with extra sliced almonds if you would like
  22. The lapsi will thicken as it sits
  23. Serve and enjoy!
Serving Suggestion:
Serve piping hot with extra sliced almonds and cardamom powder as an extra special dessert.

You may omit the raisins, peanuts, almonds or cardamon based on personal preference.
You can use gaur/jaggery/palm sugar or any other sweetener instead of brown sugar.

VEGAN VARIATION: Substitute the ghee for coconut oil
Recipe by Instapottin' With Poonam at