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A wholesome and comforting Rajasthani sweet porridge made from pearl millet, jaggery, and ghee. This traditional winter dessert is nutty, aromatic, and incredibly satisfying.
Roast the Dalia
Pressure Cook
Add Sweetness and Creaminess
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A wholesome and comforting Rajasthani sweet porridge made from pearl millet, jaggery, and ghee. This traditional winter dessert is nutty, aromatic, and incredibly satisfying.
This rajasthani recipe takes 35 minutes to prepare and yields 4 servings. At 514.31 calories per serving with 9.81g of protein, it's a beginner-friendly recipe perfect for breakfast or dessert or snack.
Thicken and Finish
Garnish and Serve
For a creamier and richer dalia, replace the 3 cups of water with milk. You may need to stir more frequently to prevent scorching at the bottom of the cooker.
To make this vegan, use coconut oil instead of ghee, and substitute the milk with a plant-based milk like almond, coconut, or oat milk.
For a nut-free garnish, use toasted seeds like pumpkin seeds, sunflower seeds, or melon seeds (magaz) instead of almonds and cashews.
Add a pinch of nutmeg powder or a few strands of saffron (soaked in 2 tbsp of warm milk) along with the cardamom powder for extra aroma and flavor.
Bajra is an excellent source of dietary fiber, which aids digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
As a naturally gluten-free grain, pearl millet is a great option for individuals with celiac disease or gluten sensitivity.
This dalia provides essential minerals like magnesium, which is vital for bone health and nerve function, and iron, which helps prevent anemia.
In traditional Indian medicine, bajra is considered a 'warming' food, making this porridge an ideal comforting and energy-boosting meal during cold weather.
A typical serving of around 1 cup contains approximately 350-400 calories, depending on the exact amounts of ghee, jaggery, and nuts used.
Yes, it is a relatively healthy dessert. Bajra (pearl millet) is a gluten-free grain rich in fiber, magnesium, and iron. Jaggery is an unrefined sweetener with some minerals. However, it is calorie-dense, so it should be enjoyed in moderation, especially if you are managing your weight or blood sugar levels.
Yes, you can replace jaggery with an equal amount of sugar or brown sugar. However, jaggery provides a distinct, traditional molasses-like flavor that is key to the authentic Rajasthani taste.
Lumps usually form if water is added too quickly without stirring. To avoid this, pour water in a steady stream while stirring the dalia continuously. If lumps have already formed, use a whisk to vigorously break them up while the dalia is simmering.
Absolutely. Use the 'Sauté' mode to roast the dalia in ghee. Add water, cancel 'Sauté', and pressure cook on 'High' for 10 minutes. Allow for a natural pressure release. Finish by stirring in the jaggery, milk, and cardamom powder on 'Sauté' mode until thickened.
The ideal consistency is like a thick porridge – it should be spoonable but not runny. It will thicken as it cools, so it's best to take it off the heat when it's slightly looser than your desired final consistency.