Gur Daliya | Fada Lapsi

Gur Daliya | Fada Lapsi | Dalia with Jaggery | Sweet Burghul Recipe | How to make Daliya with Jaggery in Pressure Cooker with video and step by step instructions

Gur Daliya | Fada Lapsi is a sweet and aromatic traditional Indian sweet made on auspicious occasions. It is a popular festive treat prepared during cultural or festive celebrations such as Ganesh Chaturthi, Gudi Padwa, Diwali or Janmashtami.

This Dalia with Jaggery Recipe has a timeless appeal and can be prepared anytime throughout the year to satisfy your sweet cravings. Throughout the country, Indian families follow their own traditional recipes to make this sweet treat. The ingredients and texture broadly remain same. It’s a dish that connects you to the rich tapestry of Indian culture.

Some more traditional Indian sweets to enjoy during festivities are:

Gajar Ka Halwa

Sabudana Kheer

3-Flour Nankhatai

Nectarous Gulab Jamun

Join me to create a symphony of flavors from basic ingredients to make Daliya with Jaggery in Pressure Cooker be it a festival, occasion or part of regular family sweet repertoire.

Why should you make Fada Lapsi | Dalia with Jaggery

Quick and easy to make. It does not need elaborate list of ingredients.

Makes a comforting sweet delight for all age groups.

Great way to celebrate and enjoy special moments with friends and family.

What is Gur Daliya

Gur Daliya | Fada Lapsi is a sweet and aromatic dessert made from broken wheat, ghee, jaggery and flavors of cardamom and fennel seeds. It has a light cream to golden brown color due to the roasted broken wheat. The cracked wheat gives a granular texture.

In Gujarati ‘Fada‘ means broken wheat and ‘Lapsi’ means dessert.

Ingredients to make Gur Daliya

For Measurements refer to the RECIPE CARD further below.

Broken wheat – known by various names as Fada, Daliya, Dalia, Burghul, so on.

Sweetener – Here I have used jaggery. Another option is sugar.

Ghee – Use home made ghee or good quality store bought one.

Flavors – Fennel seeds, cardamom powder. whole cinnamon.

Salt – a pinch

Garnish – pistachios and almond slivers

Water

How to make Daliya with Jaggery in Pressure Cooker with step by step instructions

Firstly, heat ghee in a pressure cooker.

Secondly, add a small piece of cinnamon in the ghee.

Then, add dalia burghul to the ghee.

Sauté for a few minutes on medium heat, gently stirring throughout.

While sautéing, add the fennel seeds.

When the burghul is golden to light brown in color, add the water.

Also add a pinch of salt.

Cover and pressure cook for two quick whistles.

Let pressure release and open lid.

Fluff up the daliya/burghul.

Now add crushed cardamom and jaggery..

Add a tablespoon of water. Cover and cook till ghee oozes from sides and liquids dry. Takes about 5 minutes.

Put off flame. Add chopped nuts and transfer to a serving bowl.  

Serve hot.

What to serve with

You could serve with Karak Chai alongside other sweet treats such as Instant Coconut Modak, , Churi laddu, You could also serve with roasted papad or Multigrain Nankhatai.

Tips

You may use sugar or jaggery powder

Use good quality ghee and broken wheat.

Sauté or dry roast fada / daliya on low to medium flame.

You could also some saffron filaments.

FAQ

Is Gur Daliya gluten free

No it is not gluten free. Gur Daliya is made from broken wheat, which contains gluten. A gluten free alternative would be to use amaranth seeds, quinoa or rice instead of broken wheat.

Can we store Fada Lapsi for later consumption

Yes Fada Lapsi can be stored in the refrigerator in an air tight container for 2-3 days. Reheat adding a splash of water.

What other flavor variations of Gur Dalia

You can use a few strands of saffron or a bit of rose water. Additionally, you can add fresh coconut at the time of adding jaggery.

Recipe Card

Gur Daliya | Fada Lapsi

Gur Daliya | Fada Lapsi is a sweet and aromatic dessert made from broken wheat, ghee, jaggery and flavors of cardamom and fennel seeds. It has a light cream to golden brown color due to the roasted broken wheat.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Course Breakfast, Dessert, Side Dish

Cuisine Indian

Servings 4 people

Equipment

• Pressure Cooker
• wooden spatula

Ingredients

  

• ½ cup broken wheat 100 gm
• ¾ cup jaggery 100 gm
• 3 tbsp ghee
• 1 tsp fennel seeds
• A pinch salt
• 1 tsp cardamom powder
• 1 tbsp unsalted pistachios
• 2 tbsp almond slivers
• 1 pc half inch cinnamon
• 300 ml Water adjust as required

Instructions

 

• Firstly, heat ghee in a pressure cooker.
• Add a small piece of cinnamon in the ghee.
• Then, add the dalia (burghul) to the ghee
• Sauté for a few minutes on medium heat, gently stirring throughout.
• While sautéing, add the fennel seeds.
• When the burghul is golden to light brown in color, add the water.
• Add a pinch of salt at this stage.
• Cover and pressure cook for two quick whistles.
• Let pressure release and open lid.
• Fluff up the daliya/burghul.
• Now add crushed cardamom and jaggery..
• Add a tablespoon of water. Cover and cook till ghee oozes from sides and liquids dry. Takes about 5 minutes.
• Garnish with chopped nuts. Transfer to a serving bowl.
• Serve hot.

What to serve with

• You could serve with Masala Chai.
• Serve alongside other sweet treats such as Instant Coconut Modak, Gulab jamun, churi laddu,

  You could also serve with roasted papad or nankhatai.

Video

Gur Daliya | Fada Lapsi | Dalia with Jaggery | How to make Daliya with Jaggery in Pressure Cooker

Notes

• You may use sugar or jaggery powder
• Use good quality ghee and broken wheat.
• Sauté or dry roast fada / daliya on low to medium flame.
• You could also some saffron filaments.

Keyword Burghul Sweet, Daliya Dessert, gud dalia recipe, Gujarati Lapsi, how to make lapsi in pressure cooker, Lapsi recipe

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