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Laapsi - Wikipedia

From Wikipedia, the free encyclopedia

Laapsi
Moong Dal Lapsi is commonly prepared during Diwali festival.
Course	Dessert
Place of origin	India
Region or state	Uttar Pradesh, Bihar, Haryana, Rajasthan, Gujarat, Madhya Pradesh^[1]
Main ingredients	Grain flour^[2] or Broken wheat, milk, ghee, sugar or jaggery, nuts, raisins and other dried fruits

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.^[1] 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).^[3]

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).^[4] Lapsi finds mention in an Ayurvedic text named Bhāvaprakāśa nighaṇṭu.^[5] The recipe of Lapsi is vividly described in Bhojanakutūhala, one of the important Pākaśāstra texts.^[6] The recipe of Lapsi in Bhojanakutūhala uses samita (refined wheat flour) as the main ingredient.^[5] Bhakt Surdas, a renowned Hindu saint of Bhakti tradition makes a mention of Lapsi in his Braj poetry.

लुचुई ललित लापसी सोहै । स्वाद सुबास सहज मन मोहै ।।
Luchuī Lalita Lāpasī Sohai, Svāda Subāsa Sahaja Mana Mohai

— Sūradāsa ^[7]

Variants

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

Aate Ki Lapsi (Whole wheat flour Lapsi)
Suji or Rava ki Lapsi^[8] (Semolina Lapsi)
Dalia or Fada ki Lapsi (Broken wheat Lapsi)
Besan Ki Lapsi^[9] or Chana dal Lapsi (Gram flour or Bengal gram lentil Lapsi)
Moong dal Lapsi (Mung bean Lapsi)
Singhare Ki Lapsi^[10] (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 'Lapsi & Puri' or 'Lapsi & Suhari' is prepared along with Kala chana(black Bengal gram)^[11], on Durga Ashtami festival. Usually, Suji Ki Lapsi is prepared for Durga Ashtami & other Mangalik karyas (auspicious works).^[12]

Singhare ki Lapsi is usually prepared as a Phalahaari diet for Vrat.^[10] Moong Dal Lapsi is a common dessert during Diwali festival. Besan Lapsi & Badam ki Lapsi is prepared as a winter dish.^[9]

Dalia or Fada ki Lapsi is a popular variant prevalent in the states of Rajasthan, Gujarat and Maharashtra.^[13]

References

^ ^a ^b "Cuisine of Haryana". RasoiTime. 10 August 2018. Retrieved 15 June 2022.
^ Grierson, Sir George Abraham (1885). 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. Bengal secretariat Press.
^ Apte, Vaman Shivaram (1998). The Practical Sanskrit-English Dictionary. Motilal Bnarsidass Publishers. ISBN 978-81-208-1568-1.
^ Studies in Indian Epigraphy. Epigraphical Society of India by Geetha Book House. 2005.
^ ^a ^b www.wisdomlib.org (14 February 2019). "Lapsika, Lapsikā: 5 definitions". www.wisdomlib.org. Retrieved 15 June 2022.
^ Sreeja, K.N. (2016). Dietetics and culinary art in ancient and medieval India A study with special reference to bhojanakutuhala (Thesis). hdl:10603/145416 – via Shodhganga.
^ बच्चन (1998). 'दशद्वार' से 'सोपान' तक (in Hindi). Rajpal & Sons. ISBN 978-81-7028-117-7.
^ Lokrajya. Directorate-General of Information and Public Relations. 1976.
^ ^a ^b "Lappi recipe". www.tarladalal.com. Retrieved 18 June 2022.
^ ^a ^b Sarma, Inguva Karthikeya (2006). Mahāsenasiri: Riches of Indian Archaeological & Cultural Studies : a Felicitation Volume in Honour of Dr. I. K. Sarma. Sharada Publishing Company. ISBN 978-81-88934-38-6.
^ Singh, Dr Rajeev (12 September 2022). "Black Chana: Uses, Benefits, Side Effects By Dr. Rajeev Singh". PharmEasy Blog. Retrieved 13 December 2023.
^ Registrar, India Office of the (1962). Census of India, 1961. Manager of Publications.
^ "Fada ni Lapsi". gujrattourism. Retrieved 19 June 2022.

Indian dishes by region

North

Mughlai	Mughlai kabab Mughlai paratha Murgh musallam Nihari Pasanda Qeema matar Rezala
Rajasthani	Baati Bikaneri bhujia Churma Dal Badam Chakki Dal baati Dal bati churma Kanda Kachauri Laal maans Mirchi Bada Panchratna Dal
Punjabi	Makki ki roti Pinni Sarson ka saag Tandoori chicken
Kashmiri	Noon chai Rogan josh Shab deg
Uttar Pradeshi	Peda Petha
Other	Aloo gobi Aloo mutter Baingan bartha Barfi (Kaju barfi/Kaju katli) Bhatura Butter chicken Chana masala Chapati Chicken tikka Chole bhature Dal makhani Dum aloo Dopiaza Egg curry Haleem Jeera aloo Kachori Kadai chicken Kadhi Kahwah Keema Khichra Khichdi Kulcha Korma Kulfi Lassi Mattar paneer Mutton curry Naan Palak paneer Pakora Paneer tikka Raita Rajma Rumali roti Sai bhaji Shahi paneer Shami kebab Paneer tikka masala

South

Hyderabadi	Baghara baingan Chakna Double ka meetha Hyderabadi biryani Hyderabadi haleem Hyderabadi marag Lukhmi Mirchi ka salan Osmania Biscuit
Karnataka	Benne dose Bisi bele bath Masala dosa Mysore Pak
Kerala	Appam (pesaha appam) Kerala Porotta Aviyal Sadya Chicken Chettinad Bonda Idiappam Puttu Thalassery biryani Pathiri Kozhukkatta Kerala beef fry Malabar Matthi Curry
Other	Aavakaaya Adhirasam Ariselu Bhajji Chicken 65 Chitranna Curd rice Dahi chutney Dopiaza Dosa Fish moolie Idli Injipuli Jigarthanda Kaalan Kakinada Kaja Kanji Koottu Kozhukkattai Kuzhambu Murukku Pachadi Palathalikalu Paniyaram Parotta Paruppusilli Pesarattu Payasam Pootharekulu Pongal Ponganalu Poriyal Pulihora Rasam Rice and curry Sakinalu Sambar Sevai Ulava charu Upma Uttapam Vada

West

Gujarati	Dhokla Doodhpak Handvo Khakhra Undhiyu
Maharashtrian	Kombdi vade Misal Thalipeeth Vada pav Veg Kolhapuri
Other	Akuri Basundi Bhakri Bhel puri Bombil fry Chinese bhel Chivda Chouriço Dahi vada Dhansak Kadboli Khatkhate Khandvi Khichdi Kuswar Misal pav Pav bhaji Patoleo Patra ni machhi Pohe Sabudana Khichadi Sanna Sevpuri Shrikhand Solkadhi Sorpotel Vindaloo Xacuti

East

Bengali	Aloo chap Beguni Cham cham Charchari Chhenabara Daab Chingri Doi Mishti doi Nabadwip-er lal doi Jalfrezi Jolbhora Indian Chinese cuisine Kati roll Kosha mangsho Kheer Khicuṛi Luchi Machher Jhol Malpua Manohara Mihidana Nikhunti Panta bhat Pantua Paturi Payesh Pitha Prawn malai curry Radhaballavi Rasgulla Ras malai Roshkodom Sandesh Sarbhaja Sarpuria Sitabhog Sorshe Ilish Shukto
Odia	Chandrakanti Charchari Chhena gaja Chhena jalebi Chhena Jhili Chhena kheeri Chhena poda Chingudi Jhola Dahi baigana Dahi Machha Dahibara Aludam Enduri pitha Ghuguni Kakara pitha Kanika Khira sagara Khiri Maachha Bihana Manda pitha Ouu khatta Pakhala Pitha Arisa pitha Chakuli pitha Podo pitha Rasabali Rasagola Santula Mathapuli
Bihari	Litti Ghugni Sattu Khaja Champaran meat Motichoor ka Ladoo Tilkut Anarsa Regional (Bhojpuri, Maithil, Magahi)