Sweet Cracked Wheat Porridge with Milk

About Milk Dalia

Milk Dalia is a sweetened variation of the traditional savory and spiced Dalia recipe, prepared using cracked or broken wheat, milk, sugar, and dry fruits. It is essentially a sweet porridge that can be conveniently cooked in a pressure cooker, though a pan or instant pot can also be used.

This dish can be flavored with aromatic spices like cardamom or saffron, which add a delightful fragrance and enhance its taste. Some variations also include a touch of ghee for added richness and depth of flavor. Fresh fruits like bananas or chopped apples can be added for extra natural sweetness.

This version, also known as Milk Dalia, Sweet Dalia (Meetha Dalia), or simply Wheat Porridge, is especially popular among children and those who prefer sweet dishes over savory ones. While I enjoy enhancing it with nuts like almonds or cashews, they are completely optional, allowing you to customize the recipe with your preferred additions.

This creamy, mildly sweet porridge is a beloved comfort food in many Indian households, often enjoyed as a nutritious breakfast or a light dessert. It is naturally rich in fiber, protein, and essential nutrients, making it an excellent choice for both kids and adults. Whether eaten as a hearty breakfast or a light evening indulgence, this Broken Wheat Porridge is both satisfying and nourishing.

You may also like these comforting porridge and wheat-based recipes:

• Oats Porridge: Creamy and wholesome, great as a quick breakfast or light meal.
• Ragi Malt: Nutritious, smooth porridge made with finger millet flour, water or milk, and lightly sweetened.
• Overnight Oats: A no-cook, chilled dish of oats soaked in milk or yogurt and mixed or topped with fruits, nuts, and seeds for a quick breakfast.
• Instant Pot Rice Pudding: Creamy, soft rice and milk-based dessert made easily in the Instant Pot with minimal effort.

How to Make Wheat Porridge

Pressure Cook Broken Wheat

1. Heat 1 tablespoon of ghee in a 2-liter stovetop pressure cooker.
2. Keep the heat on medium-low and add ½ cup of broken wheat (dalia).
3. Mix it with the ghee, and on low to medium-low heat, begin to roast.
4. Stir continuously while roasting.
5. Roast on low to medium-low heat for 3 to 4 minutes until the broken wheat becomes aromatic and its color changes.
6. Add 1½ to 1¾ cups of water. If using a larger cooker, add more water.
7. Stir and mix very well.
8. On medium heat, pressure cook for about 5 to 6 whistles or 5 to 6 minutes.
9. When the pressure falls naturally, remove the lid and check if the broken wheat is cooked well. If not, add more water and pressure cook for a few more minutes.

Make Cracked Wheat Porridge

1. Add 1½ cups of whole milk to the cooked broken wheat.
2. Add ⅓ cup of sugar or to taste.
3. Mix well and keep the cooker on medium-low heat, uncovered.
4. Allow the mixture to heat up until it begins to simmer and then comes to a gentle boil. Stir at intervals to prevent sticking.
5. Simmer for 8 to 9 minutes, stirring regularly. Check the taste and add more sugar if needed.
6. For a slightly thinner Sweet Dalia, add more milk. The consistency should be similar to Rice Kheer. Note that the dish will thicken as it cools, so adjust the milk according to your preference.
7. Add ½ teaspoon of cardamom powder.
8. Add 1 tablespoon each of chopped almonds and cashews.
9. Mix well and simmer for a minute or two.
10. Serve Milk Dalia hot or warm.

Serving & Storage Suggestions

Milk Dalia can be enjoyed warm or at room temperature, making it a cozy meal during colder months or chilled for a refreshing summer treat. If you have leftovers, store them in the fridge for up to a day. It might thicken as it sits, so just add a bit of warm milk before serving.

Expert Tips

1. Roasting Dalia: Always roast the cracked wheat in a little ghee before cooking. This enhances its nutty aroma and prevents it from becoming sticky. Roast until it turns light golden for the best flavor.
2. Cooking Method: Cooking dalia in a pressure cooker is the quickest method and ensures a soft, well-cooked texture. If using a pan, cook it on low to medium heat, stirring occasionally, and adding water/milk gradually to prevent lumps.
3. Sweetener Choices: Instead of sugar, consider using jaggery or dates for a healthier and naturally sweet flavor. If using jaggery, add it after the dalia is cooked and slightly cooled to avoid curdling.
4. Enhancing Flavor: Add saffron strands or a pinch of cinnamon for extra aroma and taste. A few drops of rose water or kewra essence can elevate the flavor, giving it a more traditional touch.
5. Nuts and Dry Fruit Additions: Garnish with chopped almonds, cashews, pistachios, and raisins for crunch and sweetness. Toasting nuts in a little ghee before adding enhances their taste.

FAQs