Milk Dalia (Cracked Wheat Porridge)

wheat porridge with slivered almonds in the center in a white bowl with handles.

5 from 5 votes

Milk Dalia is a creamy, sweetened Indian porridge made with broken wheat (cracked wheat), milk, sugar and ghee. Cooked until soft, it’s mildly sweet and comforting. Flavored with cardamom and topped with nuts or raisins this Wheat Porridge is perfect as a light breakfast or a simple homemade dessert.

Prep Time5

Cook Time25

Total Time30

Course: Sweets

Cuisine: North Indian, Punjabi

Diet: Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 268kcal

Author: Dassana Amit

Ingredients

For cooking broken wheat

1 tablespoon ghee
½ cup (100 grams) cup dalia (cracked wheat or broken wheat)
1½ to 1¾ cups water

More ingredients

1½ cups milk or add as required
⅓ cup sugar or add as per taste
½ teaspoon green cardamom powder
1 tablespoon almonds - chopped or slivered
1 tablespoon cashews - chopped

US Customary - Metric

Instructions

Pressure cooking broken wheat

Heat 1 tablespoon ghee in a 2 litre stovetop pressure cooker.
Keep heat to low or medium-low and add the cup dalia (cracked wheat or broken wheat).
Mix it with the ghee and on a low to medium-low heat, roast/toast the cracked wheat in ghee.
Stir continuously while roasting/toasting.
Roast/toast for 3 to 4 minutes on a low to medium-low heat. The cracked wheat will become aromatic and its color will change.
Next add 1.5 to 1.75 cups water. If using a large cooker add more water. Stir and mix very well.
On a medium heat pressure cook for about 5 to 6 whistles or 5 to 6 minutes.
When pressure drops naturally and settles down on its own, remove the lid and check if the cracked wheat is cooked well and softened.
If not then add more water and pressure cook again for some more minutes.

Making wheat porridge

Ensure the cracked wheat has nicely softened and cooked well.
Next add milk and sugar to the cooked cracked wheat in the pressure cooker.
Mix thoroughly and keep the cooker on the stovetop on a low to medium-low heat, uncovered.
Let the mixture come to a simmer and a gentle boil. Stir at times.
Simmer for 8 to 9 minutes uncovered. Make sure to stir often so that the cracked wheat does not stick to the bottom of the cooker.
Check the taste and add more sugar if needed.
For a slightly thin Sweet Dalia, you can also add more milk.
Next add the cardamom powder, followed by chopped almonds and cashews.
Mix well and simmer Milk Daliya for a minute or two.
Turn off heat. Serve the Sweet Daliya hot or warm. Keep in mind that the Wheat Porridge thickens as it cools.

Notes

Roast the cracked wheat in ghee for a few minutes on low to medium heat until it turns aromatic and light golden. This step enhances both taste and texture.
Make sure to cook dalia in water first to soften it faster, then add milk for a creamier finish.
Use a heavy-bottomed pan or stovetop pressure cooker to prevent sticking or burning while simmering.
Keep stirring regularly once milk is added, especially as it thickens.
Simmer on low or medium-low heat for a creamy and well-cooked consistency.
Add sugar together with milk only after cracked wheat is fully cooked, or it may remain slightly undercooked.
The consistency of this Milk Dalia is similar to a kheer. Easily adjust the consistency by adding less or more milk. For a slightly thick version, add less milk and for a thinner consistency, add more milk.
The recipe can be scaled to make for less or more servings.

Nutrition