Doodh Dalia Recipe (Creamy Sweet Broken Wheat Porridge)

A bowl of creamy Doodh Dalia garnished with sliced almonds and pistachios. A spoon rests inside, and the bowl sits on brown paper atop rustic fabric.

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Doodh Dalia Recipe (Creamy Sweet Broken Wheat Porridge)

Doodh Dalia is a wholesome North Indian breakfast porridge made by simmering roasted broken wheat (dalia) in whole milk, sweetened lightly with sugar or jaggery, and finished with green cardamom, ghee-toasted nuts, and raisins. This one-pot recipe comes together in under 25 minutes.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: Indian, North Indian

Diet: Vegetarian

Servings: people5

Author: Neha Mathur

Ingredients

1 tablespoon ghee
½ cup dalia (broken wheat)
1 cup room temperature water
2 cups whole milk
3 tablespoons sugar
1 teaspoon freshly crushed green cardamom
1 tablespoon slivered almonds
1 tablespoon slivered cashew nuts
1 tablespoon slivered pistachios
1 handful golden raisins

US Customary - Metric

Instructions

Heat the ghee in a pressure cooker on medium heat. Add dalia and stir continuously. Roast for 2-3 minutes until the grains turn golden brown and release a deep, nutty aroma. Do not rush this step. Pale dalia means flat, doughy porridge.
Pour in the water and stir well. Close the lid and cook for 2 whistles on medium heat.
Let pressure release naturally, then open the lid.

To cook the dalia in an Instant Pot, press the Sauté mode. Melt ghee and roast dalia for 2-3 minutes. Add ½ cup of water and stir well. Cancel Sauté. Press PRESSURE COOK and set the timer to 5 minutes at high pressure. Allow natural pressure release for 10 minutes. Release the remaining pressure manually and then open the lid.

Add milk and stir gently to break any clumps. Bring the mixture to a slow boil on medium heat, then reduce the flame. Keep stirring every minute or two, so the milk does not catch at the bottom of the pan.
Once the porridge thickens to a kheer-like consistency (about 6 to 7 minutes), stir in sugar and the freshly crushed cardamom. Fold in almonds, cashews, pistachios, and raisins. Add a pinch of saffron strands soaked in warm milk, if using. Simmer for another 2 minutes until the sweetener dissolves fully.

If using jaggery as the sweetener, then always cool the cooked dalia for a few minutes before adding grated jaggery so the milk does not curdle.

Serve the hot doodh dalia in bowls, topped with extra nuts. The porridge will keep

Nutrition