Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, bulgar wheat halwa (faada laapsi). It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Bulgar Wheat Halwa (Faada Laapsi) is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Bulgar Wheat Halwa (Faada Laapsi) is something which I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook bulgar wheat halwa (faada laapsi) using 8 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Bulgar Wheat Halwa (Faada Laapsi):
- Prepare 1 cup Bulgar Wheat (pic attached)
- Prepare 1/2 cup jaggery (a little less if want to make less sweet)
- Make ready 4 cups water (If cooking in pressure cooker)
- Make ready 5 cups water (If cooking in a kadai/Wok)
- Get 1/8 teaspoon nutmeg (jayaphal) powder
- Make ready 1/8 teaspoon cardamom (elaichi) powder
- Prepare 10-15 pieces raisins(kismis)
- Make ready 1 tbsp shredded dry coconut
Instructions to make Bulgar Wheat Halwa (Faada Laapsi):
- Take water in a pot(tapeli). Add jaggery to it. Once the jaggery melts completely, and water starts boiling, immediately take it off the stove.
- Take bulgar wheat into a thick bottom pressure cooker. Add the ghee in a quantity of halwa consistency. Note: Usually I add more ghee in sweets. But little less ghee than the picture is also sufficient.
- Stir slowly but continuously on low medium flame. Roast it until it is golden brown in colour.
- Now, pour all the water slowly in the pressure cooker, while stirring gently.
- Close the lead. And Keep on high medium flame for 3 whistles. After that reduce the flame completely and keep on slow flame for 15 more minutes. After that take it off the stove. option: Halwa can be done in wok(Kadai) also. For that, add 5 cups of water instead of 4 cups. Keep the flame low to medium in this case. Cover with a lead. Keep on checking and stirring in between. And cook till all the water is absorbed and halwa releases ghee in wok.
- Once the pressure cooker cools down completely, add cardamom (elaichi) and nutmeg (Jayaphal) powder, raisins(kismis) and mix well. If it is done in a wok, once the stove is turned off, all these can be added immediately. Note: at this stage, halwa releases the extra ghee and it is no more sticking in the pressure cooker and water is completely absorbed. If some amount of water is still left, the pressure cooker can be kept on the stove for some time, while stirring.
- Transfer to a thaali(flat steel plate with edges) and press it gently with a steel tavetha(steel flat spatula). Sprinkle grated dry coconut. And cut into desired sized square pieces. Option: Making pieces is optional. You can take Halwa in a serving bowl and serve with a spoon as well.
- Bulgar Wheat Halwa (Fada Laapsi) is all ready!
So that is going to wrap it up with this special food bulgar wheat halwa (faada laapsi) recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
