Dalia Kheer / Halwa Recipe
Dalia or cracked wheat is an excellent source of dietary fibre and healthy carbohydrates. Although the recipe is called dalia kheer, it doesn't make use of milk (like most other 'kheers') when cooking. So you might even call it dalia ka halwa. But when serving, a spoonful of ghee or little warm milk is a must for excellent taste and flavor. This recipe of dalia kheer makes a mildly sweet and delicious dessert.
- Clarified butter (Ghee) - 1/4 cup
- Cloves - 4-5
- Cracked wheat (Dalia) - 1 cup
- Jaggery (gud) - 1 cup (For sweeter taste, use 1 & 1/4 cups)
- Fresh grated coconut (optional) - 2 tbsp
- Cardamom powder - 1/2 tsp
- Nutmeg powder - 1/2 tsp
- Peeled and sliced almonds - For garnishing
- Milk (optional) - As needed
- Heat 2 tbsp ghee in a pan and add the cloves.
- Stir fry the cloves for a few seconds till they swell and make little popping noise.
- Add the dalia and roast it in ghee till it is slightly darker brown in color.
- Then transfer it to a pot that can be placed in a pressure cooker.
- Add 2 cups of water to the cracked wheat or dalia, and cook in a pressure cooker for one whistle.
- After one whistle, reduce the heat to low and keep for 5 minutes before turning off the heat.
- Remove from the pressure cooker after the pressure is released.
- Add 3/4 cup of water to the jaggery and heat it while stirring continuously, till the jaggery dissolves completely. Then reduce the heat to low.
- Add the grated nutmeg and cardamom powder and then add the cooked dalia.
- Mix well and cover to cook till most of the water is used up. Do not make it too dry, leave the 'kheer' moist.
- Add 1/8 cup (2 tbsp) of ghee and mix well. Turn off the heat.
- Serve hot with some ghee or warm milk.
- If there is still some time to serve, the kheer will tend to become dryer after some time. In that case, add some more water or hot milk and heat it up on low heat, stirring continuously. The consistency of this kheer should be such that it spreads a little in a plate but stays in place. It should not flow.