Sweet Dalia

Roast the Dalia

• Heat ghee in a heavy-bottomed pan or pressure cooker over medium heat.
• Add the dalia and roast for 5-7 minutes, stirring continuously, until it turns a light golden brown and releases a nutty aroma.

Cook the Dalia in Water

• Carefully pour in 2 cups of water. The mixture will splutter, so stand back.
• Stir well to combine and prevent any lumps from forming. Bring it to a boil.
• Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, or until the dalia is tender and has absorbed all the water.

Add Milk and Simmer

• Pour in the milk and stir to combine with the cooked dalia.
• Increase the heat to medium-low and let the mixture simmer for another 5-6 minutes, stirring occasionally to prevent it from sticking.
• Cook until the porridge thickens to your desired consistency.

Sweeten and Flavor

• Add the powdered jaggery, cardamom powder, and a pinch of salt.
• Stir continuously until the jaggery has completely dissolved into the porridge.
• Cook for an additional 1-2 minutes to allow the flavors to meld.

Garnish and Serve

• Turn off the heat.
• Transfer the sweet dalia to serving bowls.
• Garnish with chopped almonds and cashews and serve warm.