Laapsi facts for kids

Laapsi or lapsi is a yummy Indian sweet dish. It's made with things like grain flour or broken wheat, and a special kind of butter called ghee. People also add milk, nuts, raisins, and other dried fruits to make it extra tasty!

Laapsi is often made for Hindu festivals and special events. Sometimes, it's offered as a religious offering to gods. This sweet dish is a big part of North Indian cuisine.

What's in a Name?

The name "Laapsi" (लप्सी) or "Lapsi" (लापसी) comes from an old Indian language called Sanskrit. The original word was "Lapsikā" (लप्सिका).

A Sweet History

Laapsi is a very old dish! People have been making it for a long time. You can find mentions of Laapsi in ancient and medieval Sanskrit writings. These include old health books called Ayurvedic literature and special Hindu cooking books known as Pākaśāstra texts.

Even old Hindu religious stories called Puranas talk about Laapsi. For example, the Skanda Purana mentions Laapsika as an offering for Puja (a Hindu ritual worship). An old Ayurvedic health book, Bhāvaprakāśa nighaṇṭu, also mentions Laapsi.

The recipe for Laapsi is clearly written in Bhojanakutūhala. This is an important Pākaśāstra text. In this recipe, samita (which is refined wheat flour) is the main ingredient. Even Bhakt Surdas, a famous Hindu saint, wrote about Laapsi in his poetry!

Different Kinds of Laapsi

There are many different types of Laapsi! The kind of Laapsi depends on its main ingredient. Here are some popular ones:

• Aate Ki Lapsi: This one is made with whole wheat flour.
• Suji or Rava ki Lapsi: This type uses semolina, which is a coarse flour made from wheat.
• Dalia or Fada ki Lapsi: This is made with broken wheat.
• Besan Ki Lapsi or Chana Dal Lapsi: This version uses gram flour or split chickpeas.
• Moong Dal Lapsi: This one is made from mung beans.
• Singhare Ki Lapsi: This type uses water chestnut flour.
• Badam ki Lapsi: This delicious Laapsi is made with almonds.

Laapsi in Celebrations

People make different kinds of Laapsi for various Hindu festivals and special family events.

• The combination of Lapsi & Puri or Lapsi & Suhari is often prepared with Kala Channa for the Durga Ashtami festival. Usually, Suji Ki Lapsi is made for Durga Ashtami and other Mangalik karyas (auspicious works).
• Singhare ki Lapsi is typically eaten as a Phalahaari diet during a Vrat (a fast).
• Moong Dal Lapsi is a common sweet dish enjoyed during the Diwali festival.
• Besan Lapsi and Badam ki Lapsi are often made as warm dishes in the winter.
• Dalia or Fada ki Lapsi is a very popular type in the Indian states of Rajasthan, Gujarat, and Maharashtra.