Lachko - Whole Wheat Halwa

Lachko

A rustic Gujarati delicacy of slow-cooked wheat in jaggery and ghee

Serves 4–5

This traditional halwa, known as lachko in many Gujarati households, transforms soaked whole wheat into a rich, nutty dessert layered with textures of semolina and flour, kissed with ghee and sweetened with jaggery. It's comforting, wholesome, and deeply nostalgic.

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Ingredients

• 100 g whole wheat (ghau), soaked overnight

• 75 g jaggery (gol), grated

• 50 g pure ghee (clarified butter)

• ¼ cup rava (semolina)

• 2 tbsp atta (whole wheat flour)

• 1 tsp saunf (fennel seeds), coarsely crushed

• Few drops of rose water (optional)

For Garnish (GarNICHE)

• Sliced almonds and pistachios (badam & pista chips)

• Grated dry coconut

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Method

Step 1: Prep the Wheat

1. Drain the soaked wheat.

2. In a mixer-grinder, pulse the wheat for 5–10 seconds using the whipper mode—just enough to lightly break the grains.

3. Transfer the pulsed wheat into a pressure cooker and boil until soft and mashy, but not overcooked.

4. Reserve ½ cup of the wheat stock (boiled water).

Note: If using haleem ghau (khichda wheat), do not grind—just soak overnight and pressure cook as above.

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Step 2: Make the Halwa

1. In a heavy-bottomed saucepan, heat the ghee on medium heat.

2. Add saunf and stir briefly until aromatic.

3. Add jaggery, stirring until it melts into the ghee.

4. Mix in rava and atta, and roast the mixture on medium heat until the ghee begins to shine and the flours turn light golden.

5. Add the cooked wheat and the reserved wheat water (½ cup), stirring well to combine.

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Step 3: Simmer

1. Cover the pan with a lid and let the halwa simmer gently for 10 minutes.

2. Uncover, stir from the bottom to ensure nothing sticks, and add rose water (if using).

3. Simmer uncovered for another 2 minutes.

Adjust consistency: Add more ghee if you prefer it richer, or more reserved wheat water if you want a looser, softer texture.

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To Serve

Transfer hot halwa to a serving bowl. Garnish with dry coconut, almonds, and pistachios. Serve warm, ideally with a drizzle of ghee on top.

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Chef’s Note

• Sweetness can be adjusted by increasing or reducing jaggery.

• The texture should be soft, slightly sticky, and rich—not dry or crumbly.