Kansar (Fada) Lapsi – Cracked Wheat Halwa (Video Recipe)

Hello Friends,

This sweet dish is very special among Gujaratis. It is made during Navratri, Diwali, during engagement or wedding ceremony. We always look for the excuse to eat it XD. It is very easy to make. It needs only 4 ingredients and it taste amazing. It is also perfect for the kids as I am using cracked wheat or barik dalia and jaggery to make this dessert. There are 2 types of cracked wheat or dalia available in the Indian stores. One has ground in big particles and another one is small. I am using barik (small) lapsi flour for this recipe. If you are using cracked wheat which has big grainy flour, you will need more water to cook it.

Recently my son got engaged so I made this desert when I invited my new daughter in law to my home for the first time after engagement. She and her family absolutely loved this dish.

Preparation Time: 5 minutes

Cooking Time: 15-20 minutes

Ingredients:

1 1/2 cup cracked wheat or fada lapsi flour or dalia (barik daliya)
1 tbsp oil
2 cup water
1/2 cup jaggery
2-3 tbsp ghee (clarified butter)

Procedure:

1. In a plate, mix together lapsi floor with 1 tbsp oil. Rub oil thoroughly with cracked with using both your hands.

2. In a pot, add 2 cups of water and 1/2 cup jaggery. Cook water and jaggery mixture until it comes to boil. Stir frequently. Lower the heat and add lapsi flour in the same pot. Mix it thoroughly using rolling-pin or spatula. Continue to cook on low stirring continuous until water is almost soaked with cracked wheat.

3. Rest of the cooking is done in the pressure cooker. Put this pot in pressure cooker. Cook it until 3 – 4 whistle. When pressure cooker cools down, remove the pot. Check lapsi if it is cooked or cook for few more minutes.

4. When lapsi is slightly cools down, you can either break lumps by using hands or pass it through sieve with big holes. It will help to separate each particles. Then add melted ghee (clarified butter) and mix well. If you find it is not sweet enough, then add powdered sugar to adjust the sweetness.

5. Serve when slightly warm. We like to eat this with Gujarati daal and vegetable curry on the side. If you have leftover, warm it before eating.