Daliya

A sweet breakfast treat! Daliya is sweet, hearty, fillings, healthy-ish, and chewy goodness. Whether you’re sick or just in a mood for a tasty treat, ditch the boring oatmeal and go for porridge.

I loved eating daliya as a kid, hell, I still do! It’s traditionally served hot with lots of almonds, pistachios, and raisins in it, but I love throwing in mangoes and almonds instead. There’s no right or wrong way to eat it. Hot, cold, fruit, nuts, whatever. It’s a kid pleaser and a protein packed treat as an adult. I make a batch of it and stick in the fridge for 4-5 days and call it good on breakfast and late night treats.

This dish is so easy to make that after your first attempt you’ll be able to make it with your eyes closed. My favorite bit is being able to hand people a bowl and see how they make it their very own. It’s really tasty when paired with adrak di cha.

Random lack of understanding #91: I don’t get oatmeal. It’s gross. It tastes like stale cardboard. Well, if cardboard could get stale, that is. People cook it with water and consider it food. It’s not food! It’s something you wish upon your enemies! The only way it’s at all edible is if you cover it with maple syrup and brown sugar. So, friends, eat porridge. It’s yummier and not something you want to give to the ex that should live at the bottom of the lake.

If you’re looking for a few more tasty breakfast treats? Try these:

Daliya

Course: BreakfastCuisine: PunjabiDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

35

minutes

Total Time

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 tbs butter

• 1 cup daliya (cracked wheat)

• 2 cups water

• 4 1/2 cups whole milk

• 1 tbsp cardamom

• Sugar to taste – wheat is very dense so you traditionally need more sugar than you’d think. Start with at least 1/4 cup

• Toppings – fruit, nuts, etc. whatever you’d like basically

Equipment/Specialty Items

• DaliyaCracked Wheat
• Green CardamomGreen Cardamom

Directions

• Melt butter in a medium sized nonstick saucepan over medium heat.
• Add in cracked wheat and roast till fragrant and darker brown. Approximately 5-8 minutes.
• Stir in water and cook until water has completely soaked in. You should notice the cracked wheat looking significantly plumper.
• Stir in milk and cardamom. If you’re adding in whole almonds add them in now. Continue cooking for approximately 15-20 minutes over medium heat, stirring frequently to prevent the milk from sticking to the bottom. Make sure to scrape the sides and stir the milk solids back in.
• Once the milk has reduced by approximately half stir in the sugar. Continue to cook while stirring frequently.
• At this point you’ll notice the porridge will start to thicken quickly. So give it a taste for sugar. Cook till it just a little thinner than you want your final product to be, and that’s because it’ll continue to thicken for a few minutes even after you turn off the heat.
• If it’s too thick – add more milk to thin it out but don’t turn the heat back on
• If it’s too thin – cook for a few more minutes.
• Garnish and serve warm – though it does make a tasty cold treat, as well.

Notes

• Note: You can keep it in the fridge for a few days and reheat by stirring in a touch of milk and microwaving (with a cover on! Or you will have cracked wheat ALL over you microwave!)
• You can use a milk and butter alternative for a vegan option.

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