Meetha Dalia

Ingredients

• 1 cup (about 180 g) MUNAS Wheat Porridge (gandum dalia)
• 1 tbsp ghee or butter
• 2 cups water (480 ml)
• 2 cups milk (480 ml)
• 4 to 5 tbsp sugar, or to taste
• 3 to 4 green cardamom pods (elaichi), lightly crushed
• 2 tbsp chopped almonds and pistachios (optional)
• 1 tbsp raisins (optional)

Method

1. 1

   Heat the ghee in a heavy pot on medium heat. Add the dalia and roast, stirring, for 3 to 4 minutes until it smells toasty.

2. 2

   Add the water and cardamom. Bring to a boil, then lower the heat and cover.

3. 3

   Cook for 15 to 20 minutes, stirring now and then, until the dalia is soft and the water is mostly absorbed.

4. 4

   Pour in the milk and stir well. Simmer uncovered for 8 to 10 minutes until the dalia is creamy.

5. 5

   Add the sugar and raisins and cook for 2 more minutes. Taste and adjust the sweetness.

6. 6

   Turn off the heat. The dalia thickens as it cools, so add a splash of warm milk if you like it looser.

7. 7

   Serve warm, topped with chopped nuts.