Sweet Dalia Kheer
A warm, comforting pudding made from broken wheat slow-cooked in milk until soft and creamy. Fragrant with cardamom and studded with nuts and raisins, this North Indian dessert is a hug in a bowl — perfect for festivals or a wholesome after-dinner treat.
For 4 servings
- prep · ~5 min
Soak the saffron and prep the nuts.
1.Soak 6 saffron strands in 1 tablespoon warm milk. Set aside.2.Sliver 8 almonds and halve 6 cashews.3.Lightly crush 3 green cardamom pods, keeping the pods intact. - saute · ~3 min
Roast the broken wheat in ghee.
Melt ghee in a heavy-bottomed pan over low heat. Add the dalia and stir continuously for 2-3 minutes until it turns a shade darker and releases a nutty aroma.
TIPKeep the heat low — dalia burns easily. Roasting enhances its nuttiness. - boil · ~25 min
Cook the dalia until tender.
Pour in the milk, add the crushed cardamom pods, and bring to a gentle boil over medium heat. Lower the flame and simmer, stirring frequently, for 20-25 minutes until the dalia is completely soft and the milk has reduced slightly.
TIPStir every 2-3 minutes to prevent the milk from scorching at the bottom. - mix · ~11 min
Add sugar and simmer to thicken.
Add the sugar and a pinch of salt. Continue to simmer, stirring often, for another 10-12 minutes until the kheer reaches a thick, pudding-like consistency. It will thicken further as it cools.
TIPDon't add sugar too early — it can slow down the grain's softening. - mix · ~2 min
Finish with saffron and nuts.
1.Pour in the soaked saffron along with its milk. Stir through.2.Fold in most of the slivered almonds, cashews, and raisins, reserving some for garnish.3.Cook for 2 minutes more, then turn off the heat. - garnish
Garnish and serve warm or chilled.
Spoon into serving bowls and scatter the reserved nuts on top. Serve warm for a cozy dessert, or refrigerate for 2 hours and enjoy chilled.
TIPThe kheer will thicken as it cools. If serving chilled, you can loosen it with a splash of cold milk.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the dalia on low heat until it darkens a shade and smells nutty — this deepens the kheer's flavor.
- 2Stir the milk every 2-3 minutes while simmering to prevent a scorched layer from forming at the pan bottom.
- 3Add sugar only after the dalia is fully tender; adding it earlier can slow down softening of the grain.
- 4For a richer texture, use full-fat milk and let it reduce until the kheer coats the back of a spoon.
- 5If serving chilled, stir in a splash of cold milk before serving to restore a creamy consistency.
Adapt it for your goals.
Dairy-free
Replace whole milk with full-fat coconut milk or a mix of oat milk and coconut cream. Use coconut oil or a neutral oil instead of ghee — the kheer will have a tropical sweetness that pairs beautifully with cardamom and saffron.
low sugarLow-sugar
Swap white sugar with jaggery (gur) or coconut sugar for a deeper, caramel-like sweetness. Add the jaggery in step 4, adjusting quantity to taste, and note that the final color will be darker.
high proteinHigh-protein
Boost protein by using high-protein milk (or adding a scoop of unflavored protein powder dissolved in a little warm milk) and stirring in a tablespoon of chia seeds or crushed almonds after the kheer has cooled slightly.
Why this is on our healthy list.
Rich in Whole Grains
Dalia (cracked wheat) retains the bran and germ, providing fiber that supports digestion and sustained energy release.
Good Source of Calcium
Made with full-fat milk, this kheer naturally contributes calcium for bone health, without any fortified ingredients.
Antioxidant Boost from Saffron
Saffron contains crocin and safranal, compounds associated with antioxidant and mood-supporting properties.
Frequently asked questions
Yes, you can substitute cracked wheat with rice (for a classic rice kheer) or even quinoa. Cooking times will vary — rice takes about 30-35 minutes, while quinoa cooks faster.
