laapsi
{{Short description|Nepali sweet dish}}
{{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
| creator =
| course = Dessert
| type =
| served =
| main_ingredient = Grain flour{{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}} 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.{{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}} 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).{{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}}
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).{{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}} Lapsi finds mention in an Ayurvedic text named Bhāvaprakāśa nighaṇṭu.{{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}} The recipe of Lapsi is vividly described in Bhojanakutūhala, one of the important Pākaśāstra texts.{{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}} The recipe of Lapsi in Bhojanakutūhala uses samita (refined wheat flour) as the main ingredient. Bhakt Surdas, a renowned Hindu saint of Bhakti tradition makes a mention of Lapsi in his Braj poetry.{{Blockquote|
Luchuī Lalita Lāpasī Sohai, Svāda Subāsa Sahaja Mana Mohai|Sūradāsa {{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}}}}
Variants
There are different types of Lapsi depending on the main ingredient:
- Aate Ki Lapsi (Whole wheat flour Lapsi)
- Suji or Rava ki Lapsi{{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}} (Semolina Lapsi)
- Dalia or Fada ki Lapsi (Broken wheat Lapsi)
- Besan Ki Lapsi{{Cite web |title=Lappi recipe |url=https://www.tarladalal.com/lappi-10862r |access-date=2022-06-18 |website=www.tarladalal.com}} or Chana dal Lapsi (Gram flour or Bengal gram lentil Lapsi)
- Moong dal Lapsi (Mung bean Lapsi)
- Singhare Ki Lapsi{{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}} (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 '
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.{{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}}
References
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{{Indian dishes|state=collapsed}}
Category:Indo-Caribbean cuisine
Category:Vegetarian dishes of India
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