Laapsi

{{Short description|Indian dessert}} {{hatnote|Not to be confused with the Nepali and Bhutani fruit Lapsi}} {{Use dmy dates|date=August 2019}} {{Infobox food | name = Laapsi | image = File:Moong dal ka halwa.jpg | caption =''Moong Dal Lapsi'' is commonly prepared during Diwali festival. | alternate_name = | country = India | region = Maharashtra, Uttar Pradesh, Bihar, Haryana, Rajasthan, Gujarat, Madhya Pradesh<ref name=rasoi/> | creator = | course = Dessert | type = | served = | main_ingredient = Grain flour<ref>{{Cite book |last=Grierson |first=Sir George Abraham |url=https://books.google.com/books?id=o-UnAAAAYAAJ&dq=Lapsi+flour&pg=PA355 |title=Bihār Peasant Life: Being a Discursive Catalogue of the Surroundings of the People of that Province, with Many Illustrations from Photographs Taken by the Author |date=1885 |publisher=Bengal secretariat Press |language=en}}</ref> or Broken wheat, milk, ghee, sugar or jaggery, nuts, raisins and other dried fruits | variations = | calories = | other = }}

'''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.<ref name=rasoi>{{Cite web |date=2018-08-10 |title=Cuisine of Haryana |url=http://rasoitime.com/cuisine-of-haryana/ |access-date=2022-06-15 |website=RasoiTime |language=en-US}}</ref> Lapsi forms an integral part of North Indian cuisine and has many variants.

== Etymology == The name Lapsi (लप्सी) or Laapsi (लापसी) is derived from Sanskrit word Lapsikā (लप्सिका).<ref>{{Cite book |last=Apte |first=Vaman Shivaram |url=https://books.google.com/books?id=oZoCixd3Li8C&dq=%E0%A4%B2%E0%A4%AA%E0%A5%8D%E0%A4%B8%E0%A4%BF%E0%A4%95%E0%A4%BE&pg=RA72-PP16 |title=The Practical Sanskrit-English Dictionary |date=1998 |publisher=Motilal Bnarsidass Publishers |isbn=978-81-208-1568-1 |language=en}}</ref>

== History == References to Lapsi are present in Ancient and Medieval Sanskrit literature, particularly Ayurvedic literature, ''Pākaśāstra'' texts (Hindu culinary texts) and Puranas (Hindu religious scriptures). Skanda Purana mentions Lapsika as a ''Naivedhya'' for Puja (Hindu ritual worship).<ref>{{Cite book |url=https://books.google.com/books?id=xoRjAAAAMAAJ&q=lapsika |title=Studies in Indian Epigraphy |date=2005 |publisher=Epigraphical Society of India by Geetha Book House |language=en}}</ref> Lapsi finds mention in an Ayurvedic text named ''Bhāvaprakāśa nighaṇṭu''.<ref name=":0">{{Cite web |last=www.wisdomlib.org |date=2019-02-14 |title=Lapsika, Lapsikā: 5 definitions |url=https://www.wisdomlib.org/definition/lapsika |access-date=2022-06-15 |website=www.wisdomlib.org |language=en}}</ref> The recipe of Lapsi is vividly described in ''Bhojanakutūhala,'' one of the important ''Pākaśāstra'' texts.<ref>{{Cite thesis |last=Sreeja |first=K.N. |date=2016 |title=Dietetics and culinary art in ancient and medieval India A study with special reference to bhojanakutuhala |url=http://hdl.handle.net/10603/145416 |journal= |hdl=10603/145416 |via=Shodhganga}}</ref> The recipe of Lapsi in ''Bhojanakutūhala'' uses ''samita'' (refined wheat flour) as the main ingredient.<ref name=":0" /> Bhakt Surdas, a renowned Hindu saint of Bhakti tradition makes a mention of Lapsi in his Braj poetry.{{Blockquote|<poem>लुचुई ललित लापसी सोहै । स्वाद सुबास सहज मन मोहै ।। Luchuī Lalita Lāpasī Sohai, Svāda Subāsa Sahaja Mana Mohai</poem>|Sūradāsa <ref>{{Cite book |last=बच्चन |url=https://books.google.com/books?id=gUf74Wwa94wC&q=+%E0%A4%B2%E0%A4%BE%E0%A4%AA%E0%A4%B8%E0%A5%80&pg=PA73 |title='दशद्वार' से 'सोपान' तक |date=1998 |publisher=Rajpal & Sons |isbn=978-81-7028-117-7 |language=hi}}</ref>}}

== Variants == There are different types of Lapsi depending on the main ingredient:

# Aate Ki Lapsi (Whole wheat flour Lapsi) # Suji or ''Rava'' ki Lapsi<ref>{{Cite book |url=https://books.google.com/books?id=UKKyMAHeStUC&q=Rawa+Lapsi |title=Lokrajya |date=1976 |publisher=Directorate-General of Information and Public Relations |language=en}}</ref> (Semolina Lapsi) # ''Dalia'' or ''Fada'' ki Lapsi (Broken wheat Lapsi) # Besan Ki Lapsi<ref name=":1">{{Cite web |title=Lappi recipe |url=https://www.tarladalal.com/lappi-10862r |access-date=2022-06-18 |website=www.tarladalal.com}}</ref> or Chana dal Lapsi (Gram flour or Bengal gram lentil Lapsi) # Moong dal Lapsi (Mung bean Lapsi) # Singhare Ki Lapsi<ref name=":2">{{Cite book |last=Sarma |first=Inguva Karthikeya |url=https://books.google.com/books?id=WP5tAAAAMAAJ&q=singhara+lapsi |title=Mahāsenasiri: Riches of Indian Archaeological & Cultural Studies : a Felicitation Volume in Honour of Dr. I. K. Sarma |date=2006 |publisher=Sharada Publishing Company |isbn=978-81-88934-38-6 |language=en}}</ref> (Water chestnut Lapsi) # Badam ki Lapsi (Almond Lapsi)

== Cultural uses == Different variants of Lapsi are prepared in Hindu households during different festive occasions and religious ceremonies. The combo of '<nowiki/>''Lapsi & Puri''<nowiki/>' or '''Lapsi & Suhari''<nowiki/>' is prepared along with ''Kala chana(black Bengal gram)''<ref>{{Cite web |last=Singh |first=Dr Rajeev |date=2022-09-12 |title=Black Chana: Uses, Benefits, Side Effects By Dr. Rajeev Singh |url=https://pharmeasy.in/blog/ayurved-uses-benefits-side-effects-of-black-chana/ |access-date=2023-12-13 |website=PharmEasy Blog |language=en}}</ref>'','' on Durga Ashtami festival. Usually, ''Suji Ki Lapsi'' is prepared for Durga Ashtami & other ''Mangalik karyas'' (auspicious works).<ref>{{Cite book |last=Registrar |first=India Office of the |url=https://books.google.com/books?id=eCfs8vWwR50C&q=lapsi+puri+ |title=Census of India, 1961 |date=1962 |publisher=Manager of Publications |language=en}}</ref>

''Singhare ki Lapsi'' is usually prepared as a ''Phalahaari diet'' for ''Vrat.''<ref name=":2" /> ''Moong Dal Lapsi'' is a common dessert during Diwali festival. ''Besan Lapsi'' & ''Badam ki Lapsi'' is prepared as a winter dish.<ref name=":1" />

''Dalia or Fada ki Lapsi'' is a popular variant prevalent in the states of Rajasthan, Gujarat and Maharashtra.<ref>{{Cite web |title=Fada ni Lapsi |url=https://www.gujarattourism.com/gujarati-cuisines/fada-ni-lapsi.html |access-date=2022-06-19 |website=gujrattourism |language=en}}</ref>

==References== {{reflist}}

Category:Rajasthani desserts Category:Indo-Caribbean cuisine Category:Hindu cuisine Category:Indian cuisine Category:South Asian cuisine Category:Vegetarian cuisine Category:Vegetarian dishes of India