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Lapsi Pudding (लापसी)

About Lapsi Pudding (लापसी)

Lapsi pudding, known as 'Lapsi' in Nepali, is a traditional sweet dish popular in Nepal. It's made from lapsi fruit, which is indigenous to the Himalayan region and is particularly favored during festivals and special occasions. The tangy flavor of lapsi combined with the sweetness creates a unique taste that's loved by many.

Picture of Lapsi Pudding

History

The history of Lapsi pudding is deeply intertwined with the lapsi fruit itself. The fruit has been cultivated in Nepal for centuries and has been a staple in traditional Nepali cuisine. The pudding form, which typically involves using the pulp of the lapsi fruit, evolved as a way to utilize the fruit in a delicious and versatile manner. The dish often carries cultural significance and is prepared during religious celebrations and family gatherings. While the exact origin story of Lapsi pudding is not well-documented, it is considered an important part of the culinary heritage of Nepal, representing the use of indigenous ingredients and traditional methods of food preparation.

Fact 1

Lapsi fruit is native to the Himalayan region, especially Nepal.

How to prepare?

lapsi pulp - 2 cupssugar - 1 cupghee - 2 tablespoonswater - 1 cupcardamom powder - 1/2 teaspooncashews - 1 tablespoon, choppedraisins - 1 tablespoon

Learn step by step to prepare Lapsi Pudding

  • 1
    Heat ghee in a pan over medium heat.
  • 2
    Add the lapsi pulp to the pan and sauté for 2-3 minutes until it becomes slightly soft.
  • 3
    Add the sugar and water to the pan and mix well.
  • 4
    Cook the mixture on medium heat, stirring continuously to prevent sticking, until it thickens into a pudding-like consistency.
  • 5
    Add cardamom powder, chopped cashews, and raisins, and mix well.
  • 6
    Continue to cook for another minute.
  • 7
    Remove from heat and let it cool slightly.
  • 8
    Serve warm or at room temperature.
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