Bajra Meetha Dalia

Roast the Dalia

• Heat ghee in a 3-liter pressure cooker over medium-low heat.
• Add the bajra dalia and roast for 5-7 minutes, stirring continuously. The dalia will become aromatic and turn a slightly darker shade.

Pressure Cook

• While stirring constantly, carefully pour in 3 cups of water. Stir well to ensure there are no lumps.
• Secure the lid of the pressure cooker. Cook on medium heat for 4-5 whistles, which should take about 10-12 minutes.
• Turn off the heat and allow the pressure to release naturally. This will take another 10-15 minutes.

Add Sweetness and Creaminess

• Once the pressure has fully released, open the cooker. The dalia should be soft and well-cooked.
• Turn the heat back on to low. Add the grated jaggery and 1 cup of milk.
• Stir continuously for 3-4 minutes until the jaggery dissolves completely and the mixture is well combined.

Thicken and Finish

• Continue to simmer the dalia for another 2-3 minutes, stirring occasionally, until it reaches your desired thick, porridge-like consistency.
• Stir in the cardamom powder and mix well. Turn off the heat.

Garnish and Serve

• Transfer the hot dalia into serving bowls.
• Garnish with chopped almonds, cashews, and grated dried coconut.
• Serve warm, with an optional extra drizzle of ghee on top.