Hey everybody, this time we will give you bulgar wheat halwa (faada laapsi) recipes of dishes which can be simple to understand. We are going to share with you the recipes that you are looking for. I’ve made it many occasions and it is so scrumptious that you simply guys will adore it.
Bulgar Wheat Halwa (Faada Laapsi) is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Bulgar Wheat Halwa (Faada Laapsi) is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook bulgar wheat halwa (faada laapsi) using 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Bulgar Wheat Halwa (Faada Laapsi):
- Take 1 cup Bulgar Wheat (pic attached)
- Take 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
- Prepare 1/8 teaspoon cardamom (elaichi) powder
- Prepare 10-15 pieces raisins(kismis)
- Make ready 1 tbsp shredded dry coconut
Steps 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!
Above is the best way to prepare dinner bulgar wheat halwa (faada laapsi), very straightforward to make. Do the cooking phases correctly, calm down and use your heart then your cooking will be scrumptious. There are a lot of recipes which you could try from this web site, please find what you need. If you like this recipe please share it with your mates. Comfortable cooking.
