Silk Lapsi with Wheat and Dry Fruits: How to Cook in a Pressure Cooker

Written by Neelanjana Mondal | September 24, 2025

Silk chocolate Lapsi is a fusion dessert that combines the classic comfort of sweetened broken wheat (lapsi) with the rich, creamy taste of Dairy Milk Silk chocolate. It’s made with roasted daliya, slow-cooked in a pressure cooker, then mixed with the richness of melted Silk chocolate and ghee-roasted dry fruits for a soft, slightly chewy, and chocolatey pudding that feels almost like kheer. This dish works well as a festive dessert or a warm, indulgent treat on cooler evenings. The best part of using the pressure cooker is that it saves time and ensures the wheat cooks evenly without losing texture. The final result is a balanced mix of traditional graininess and modern sweetness, with the dry fruits adding richness and crunch.

Silk Lapsi with Wheat and Dry Fruits Recipe (Pressure Cooker Version)

Ingredients

• 1 cup broken wheat (lapsi/daliya) – coarse or medium grind
• 2.5 to 3 cups water
• ½ cup jaggery or sugar, adjust to taste
• 3-4 tbsp ghee (clarified butter)
• 50-75 grams Dairy Milk Silk chocolate, chopped or broken into small pieces
• 2 tbsp raisins
• 2 tbsp chopped cashews
• 2 tbsp chopped almonds
• 1 tsp cardamom powder
• 2 tbsp milk (optional, for extra richness)
• Pinch of salt

Method

1. Heat 2 tbsp ghee in a pressure cooker, then add broken wheat and roast on medium heat for 5-7 minutes until golden and aromatic.
2. Add 2 1/2 to 3 cups of water to the roasted wheat and pressure cook on medium heat for 2 whistles. Let the pressure release naturally.
3. Open the lid and give the cooked lapsi a stir, then add jaggery or sugar and cook on a low flame until fully melted and combined. Add cardamom powder, a pinch of salt, and a splash of milk if using.
4. Turn the heat to low and add the chopped Dairy Milk Silk into the hot lapsi. Stir continuously until the chocolate is fully melted and evenly mixed. You’ll get a shiny, silky, chocolatey texture blended with the nutty wheat.
5. Take a small pan, heat 1-2 tbsp ghee, then fry cashews, almonds, and raisins until golden and mix those into the lapsi.
6. Serve warm, topped with a few extra chocolate shavings or a drizzle of melted Silk chocolate. Garnish with more dry fruits or a sprinkling of dried rose petals.

Tips & Tricks

• Always use coarse or medium-coarse broken wheat (daliya) for this recipe; fine wheat tends to turn mushy during pressure cooking and won’t give the chewy, grainy texture that lapsi is known for.
• Roasting the wheat well in ghee is essential – do it on medium heat until it turns golden brown and gives off a nutty aroma. This step not only improves flavor but also helps the grains stay separate after cooking.
• Measure the water accurately; using about 2.5 to 3 cups of water per cup of wheat usually works best. Less water can leave the grains undercooked and chewy, while too much can make the lapsi overly soft or runny.
• Avoid adding the chocolate during pressure cooking. The high heat can cause the milk solids in the chocolate to burn or separate, ruining the texture and taste.
• Break or chop the Dairy Milk Silk into small pieces before adding it to the hot lapsi. This helps it melt quickly and evenly without clumping or sticking to the bottom.
• Taste the cooked lapsi before adding extra sugar or jaggery. Dairy Milk Silk is already quite sweet, and adding more sweetener without tasting may make the dish overly sugary.
• Use fresh, good-quality dry fruits. Nuts and raisins that have been sitting too long can taste stale or bitter, which will spoil the overall flavor. Toasting them in ghee just before adding enhances both taste and texture.
• If you’re making the dish ahead of time or storing leftovers, keep in mind that lapsi tends to thicken as it cools. Reheat it gently with a splash of milk to bring back its original softness and consistency.
• If you're using jaggery, make sure it's clean and free from grit. If in doubt, dissolve it in a small amount of hot water, strain it, and then add it to the cooked wheat to avoid any unwanted texture or bitterness.
• For extra creaminess, you can stir in a tablespoon or two of condensed milk along with the chocolate. This gives the lapsi a richer body and blends well with the Silk chocolate's sweetness.