How to Prepare Any-night-of-the-week Bulgar Wheat Halwa (Faada Laapsi)
Hello everybody, it's John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Recipe of Ultimate Bulgar Wheat Halwa (Faada Laapsi). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Bulgar Wheat Halwa (Faada Laapsi), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bulgar Wheat Halwa (Faada Laapsi) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Bulgar Wheat Halwa (Faada Laapsi) is approx 20 pieces. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few components. You can cook Bulgar Wheat Halwa (Faada Laapsi) using 8 ingredients and 8 steps. Here is how you cook it.
#rainbowweek2
Bulgar wheat are very low in Saturated Fat, Cholesterol and Sodium. It is also a very good source of Dietary Fiber and Manganese.
jaggery contains iron.
Bulgar wheat halwa is very healthy and light in digestion too.
Ingredients and spices that need to be Prepare to make Bulgar Wheat Halwa (Faada Laapsi):
- 1 cup Bulgar Wheat (pic attached)
- 1/2 cup jaggery (a little less if want to make less sweet)
- 4 cups water (If cooking in pressure cooker)
- 5 cups water (If cooking in a kadai/Wok)
- 1/8 teaspoon nutmeg (jayaphal) powder
- 1/8 teaspoon cardamom (elaichi) powder
- 10-15 pieces raisins(kismis)
- 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!
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So that is going to wrap this up with this exceptional food Easiest Way to Prepare Award-winning Bulgar Wheat Halwa (Faada Laapsi). Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!