Lapshi or Gulacha Sheera (Cracked Wheat Pudding)

Sheera is a typical Indian Sweet dish and also a favorite dessert, sometimes served as a holy offering on auspicious occasions as well. Lapshi or Gulacha Sheera is one such Maharashtrian Sweet Cuisine. Lapshi (as known in Marathi) or Gulacha (as known in other parts of India) means cracked wheat . So, this special dish is cracked wheat pudding and traditionally, the sugar ingredient used is jaggery. Check out Banana SheeraBeetroot Halwa and other sweets or desserts in #IndianSweets and #Desserts.

The mixture of cracked wheat and jaggery is cooked in half milk and half water , flavored by ghee(clarified butter), cardamom and finally garnished with raisins and slices of dry coconut. In conclusion, this is a very healthy, nutritious and delicious dessert and especially easy to cook. Since I stay outside India, I have used brown sugar instead of jaggery and at the end of the cooking, I added 1-2 drops of kewra water , just to add that little extra punch !!

Lapshi or Gulacha Sheera
Lapshi or Gulacha Sheera

There are many variations to lapshi and gulacha sheera. You can pour this pudding mixture over a greased plate and allow it to cool. Then cut the mixture into diamond shaped cubes . These sweets are known as ravyachi khantoli . Another variation is to cook the pudding in coconut milk instead of milk and water. This delicacy is called soji.  Still another variation is Gavhachi Kheer when the lapsi is cooked in liquid mixture like a sweet porridge.

Today in this post of #Desserts, I bring to you Lapshi or Gulacha Sheera from the kitchens of Maharashtra regions.

Lapshi or Gulacha Sheera
Lapshi or Gulacha Sheera



Lapshi or Gulacha Sheera
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Maharashtrian
Serves: 4 people
  • 1 cup cracked wheat
  • ¾ cup jaggery or brown sugar ( adjust as per taste)
  • ¼ cup clarified butter or ghee
  • ½ tsp cardamom powder
  • 1-2 drops of kewra water(optional)
  • 2 cup milk( optional, substitute milk with water as desired)
  • 2 cup water
  • 1 tbsp raisins
  • 1 tbsp thinly sliced coconut(for garnish)
  1. Heat a pan and add ghee into it. When the ghee melts, add the cracked wheat and saute at low medium heat till it pops to give whitish color. Do not let it brown.
  2. In the meantime, add milk and water into a saucepan and bring it to a boil. If not using milk, use 4 cups of water.
  3. Add sugar, hot milk mixture into the pan. Stir and mix with the cracked wheat.
  4. Cook on medium heat till the mixture begins to thicken. Once all the milk has evaporated, add cardamom powder and cook further till each grain is separate and fluffy. Add 1-2 drops of kewra water and garnish it with raisins and coconut. Serve it warm.

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