Bulgar Wheat Halwa (Faada Laapsi)

Name: Bulgar Wheat Halwa (Faada Laapsi)
Yield: approx 20 pieces
Cuisine: Indian
Ingredients: 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

Kinnari Kotak @cook_21118759

Gandhinagar, Gujarat

#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.

#rainbowweek2

Kinnari Kotak @cook_21118759

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Ingredients

approx 20 pieces

1 cupBulgar Wheat (pic attached)
1/2 cupjaggery (a little less if want to make less sweet)
4 cupswater (If cooking in pressure cooker)
5 cupswater (If cooking in a kadai/Wok)
1/8 teaspoonnutmeg (jayaphal) powder
1/8 teaspooncardamom (elaichi) powder
10-15 piecesraisins(kismis)
1 tbspshredded dry coconut

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Steps

1

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.
2

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.
3

Stir slowly but continuously on low medium flame. Roast it until it is golden brown in colour.
4

Now, pour all the water slowly in the pressure cooker, while stirring gently.
5

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.
6

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.
7

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.
8

Bulgar Wheat Halwa (Fada Laapsi) is all ready!