Sweet Dalia Porridge

1. 1
   temper · ~2 min

   Roast the dry fruits.

   1.Heat ghee in a heavy-bottom pan over medium heat.

   2.Add sliced almonds and cashews. Sauté until light golden (1–2 min).

   3.Add raisins. Stir until they puff up slightly, then remove all dry fruits and set aside.

   TIPKeep the heat on medium — nuts burn fast. Remove them the moment they turn golden.
2. 2
   saute · ~4 min

   Roast the dalia.

   1.In the same pan with the remaining ghee, add the cracked wheat.

   2.Stir continuously and roast until it turns a shade darker and smells nutty (3–4 min).

   TIPRoasting the dalia well is key for a nutty, toasty aroma. Don't skip this step.
3. 3
   boil · ~10 min

   Cook the dalia in water.

   1.Pour 2 cups of water into the pan with the roasted dalia.

   2.Add a tiny pinch of salt. Stir once.

   3.Bring to a rolling boil, then lower the heat to a simmer.

   4.Cover and cook until the water is absorbed and the dalia is soft (8–10 min). Stir once halfway.

   TIPStirring once halfway prevents the dalia from sticking to the bottom.
4. 4
   mix · ~7 min

   Add milk and finish cooking.

   1.Pour the warm milk into the cooked dalia.

   2.Stir well and bring back to a gentle simmer.

   3.Cook uncovered, stirring often, until the porridge reaches a creamy, loose consistency (5–7 min).

   TIPThe porridge thickens as it cools, so keep it a bit looser than you'd like at this stage.
5. 5
   mix · ~1 min

   Sweeten with jaggery and cardamom.

   1.Turn off the heat.

   2.Add the grated jaggery and crushed cardamom powder.

   3.Stir vigorously until the jaggery melts completely and blends into the porridge.

   TIPAlways add jaggery off the heat — boiling after adding jaggery can make milk curdle.
6. 6
   assemble · ~1 min

   Garnish and serve warm.

   1.Ladle the porridge into serving bowls.

   2.Top with the reserved roasted nuts and raisins.

   3.Serve warm as a comforting breakfast.

Cuisines we love