Lapsi (Sweet Dalia / Cracked Wheat or Bulgur Wheat Halwa)

Lapsi (Sweet Dalia / Cracked Wheat or Bulgur Wheat Halwa)

Moreish nutty grains are sweetened with beautiful jaggery and have a hint of cardamom and fennel and bursts of coconut, pistachios and almonds. A traditionally Gujarati dessert that is so quick and easy to make and just so addictively delicious.

 

This is a very dear recipe for me as it is one of the very few that I have from my beautiful Nanima (maternal gran). She was the ultimate cook, and with the simplest ingredients would be able to create the most delicious things you will ever taste. She really was an incredible lady, strong yet kind hearted and really had the purest soul. Everyone who used to meet her, their first impressions were that she had a beautiful aura about her, we have a saying that people would use over and over to describe her, and that was that she is radiating “noor”, which means light, that was how pure and special she was.

 

 

To me she was  my tweety bird! In her old age she used to find dentures troublesome and so would refuse to wear them and as a result looked so cute and exactly like tweety bird! And like a bird she used to love to sing, she was very poetic, and would make up songs about us all, and you would find her sitting, smiling away, sometimes cackling mischievously, clapping and singing her songs! She really did have the most gorgeous cackle!

 

 

Her roots were from Kutch, in India and so there was quite a bit of Gujrati influence in her cooking, and this was her take on a very popular Gujrati classic. Cracked wheat which is also called  Dalia is similar to bulgur wheat, but they are not the same thing. Cracked wheat tends to be a finer grain and is made by milling raw wheat berries, whilst bulgur wheat is made from wheat berries that are parboiled, dried and then broken into pieces. I love bulgur wheat as I absolutely adore the nutty chew it has and so my twist on this classic Gujrati halwa is to use bulgur wheat instead of cracked wheat. But you can use either, it all depends on your preference. All I can say is that both versions are really so deliciously addictive, you really can’t stop at one bowl!

 

 

Lapsi (Sweet Dalia / Cracked Wheat or Bulgur Wheat Halwa)

March 25, 2019
: 4 - 6
: 5 min
: 35 min

Moreish nutty grains are sweetened with beautiful jaggery and have a hint of cardamom and fennel and bursts of coconut, pistachios and almonds. A traditionally Gujarati dessert that is so quick and easy to make and just so addictively delicious.

By:

Ingredients
  • ½ cup (125ml) ghee
  • 6 cardamom pods, keep the seeds and discard the empty pods.
  • 2 cups cracked wheat (240g) or bulgur wheat (450g)
  • 1 cup (100g) desiccated coconut
  • 1 ½ tbsp fennel seeds
  • 4 cups (1litre) boiling water
  • 1 cup (200g) jaggery
  • 2 tbsp finely chopped / crushed pistachios
  • 2 tbsp finely chopped / crushed almonds
Directions
  • Step 1 Heat the ghee in a large pan. Roughly crush the cardamom seeds in a pestle and mortar and add to the ghee.
  • Step 2 Add the cracked wheat or bulgur wheat and on medium heat cook whilst regularly stirring until it catches some colour (3 – 4 minutes).
  • Step 3 Stir in the coconut and fennel seeds and cook for further 2-3 minutes, regularly stirring.
  • Step 4 Mix the jaggery into the boiling water and then pour into the pan. Bring the mixture up to boil and then turn the heat to low, cover the pan and cook for 20 – 25 minutes, until all the liquid has been absorbed and the wheat is cooked. Every now and then make sure to give the mixture a good stir.
  • Step 5 Sprinkle with the chopped nuts.
  • Step 6 Enjoy x

 


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