Lapsi halwa flavored with coconut is a delicious filling cracked wheat (Fada or Daliya) dessert which is easy to make.
Lapsi halwa is a traditional Rajasthani dessert from the Indian subcontinent. Cracked wheat cooked in gur/Jaggery, flavored with coconut, topped with nuts is a great dessert option. It has a deep brown color with a rich caramel coconut flavor and so filling! It is very commonly made during special happy occasions and celebrations like weddings, New Year, prayer offerings.
Halwa’s typically take a long time to cook! However there are ways to take some shortcuts to simplify the process to save time and put in less effort. Cooking the cracked wheat in the pressure cooker (or Instant Pot) saves time however be sure not to overcook. This recipe uses gur/Jaggery instead of white sugar which gives it the rich brown color.
Some prepare this dish with a more halwa texture that is soft like Khichri. Others prepare it more dry so each granule is separate more like rice. This recipe gives you a medium texture, you can easily adjust the liquid ration to make it more softer or drier as per your liking.
Cracked wheat is also sold as Fada or Daliya and comes in a few different sizes. For this recipe we want to use the medium or large size grains. Some packets have a number listed, if so #1 is ideal for this. Using the smallest grain will become a mash and overcook very quickly. The largest grain will take more liquid and more time to cook. So I find the medium size is best for this.
A great beginner recipe to try out. Let’s begin…
Makes: 4 servings
Time: 25 mins
Level of difficulty: Simple!
Ingredients:
- 1 cup Cracked Wheat (use medium size grains)
- 1 cup gur/Jaggery (cut into small pieces so it melts faster, or buy the gur granules)
- 2 cups water
- 2 tbsp coconut oil (ghee or butter is fine too)
- 1 cup coconut milk (thick gata, first pressed)
- 1/2 cup shredded coconut fresh or dried
- A pinch of Saffron
- 1/4 tsp cardamom powder (elaichi)
- 1/4 cup Chopped nuts garnish (almonds, cashews, pistachios)
- Optional: 1/8 cup of golden raisins
- Garnish with coconut and nuts
Method:
- In a pot add water, coconut milk, gur, saffron, elaichi to heat until the gur fully melts. Its not necessary to boil, just heat enough to melt the gur. Depending on the color of the gur this mixture will take on a brown color.
- In a pot or pressure cooker, heat ghee on medium, add cracked wheat. Fry till lightly golden and smelling nutty and toasty, 10 mins.
- Add heated liquid mixture from step 1 to the wheat. Be careful, it will splatter add a little at a time.
- Cover/close pressure cooker and cook on medium for another 12 mins till all liquid is absorbed. For IP, use rice setting for 12 mins. If using traditional stove top, cover and cook on medium low for 15-20 mins stirring gently in between.
- Stir in the shredded coconut.
- The liquid should be fully absorbed and the grains should be whole but cooked through. If not, cover and keep cook longer on low till done.
- Add the nuts and shaved coconut for garnish!
- Serve and enjoy hot or warm!
Tips:
- When you open the cooker, if the cracked wheat is cooked but still has liquid left over and is too wet – you can add more desiccated coconut. It will help soak up the liquid and add more coconut flavor.
- Be careful when combining the hot liquid with the wheat, it will splatter initially. Add a little at a time carefully.
- Be sure to shake the coconut milk can before opening. It tends to separate inside, the cream will float to the top and liquid at the bottom. Shaking it will combine it together.
- Check out other such simplified delicious recipes in the Sweets section.