Kesariya Daliya

 
 

Often, the simplest dishes bring the most comfort. This wholesome dish is filled with goodness and works as a breakfast, dinner or dessert.

SERVES: 2

INGREDIENTS

  • 130 g / 1 bowl bulghur or daliya

  • 550 ml water

  • 1/2 tsp ghee

  • 8 tsp / 50 g brown sugar

  • 200 ml milk

  • A pinch of saffron

  • A pinch of cardamom

  • A pinch of salt

  • Chopped almonds

Method

  1. Heat ghee in a pressure cooker. Add bulghur or dalia and roast for 3 - 5 minutes. Add a pinch of salt and then add water. Be careful when adding water. Bring it to a boil and then close the pressure cooker.

  2. Let it give 6 whistles and then remove from heat. Leave it untouched for 10 minutes and let the pressure release on its own.

  3. Once the pressure is released, then open and mix well with a spoon.

  4. Heat a pan. Add the cooked daliya along with milk and sugar and mix well.

  5. Add cardamom and saffron powder and keep stirring for 2- 3 minutes.

  6. Sprinkle chopped almonds and serve hot.

Helpful Tips

  • You can add 1/2 tsp of ghee on top if you want a richer taste.

  • Adjust sugar as per your taste, you can make it without sugar as well and add honey on top.

  • Take thick bulghur or daliya and if using the thin variety, reduce the water from 550 ml to 500 ml.

  • After preparation you can keep it in the fridge and enjoy it cold later and serve as a dessert.

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