Sweet Daliya with Milk and Jaggery
Creamy meetha daliya cooked in milk and sweetened with jaggery — a warm, wholesome breakfast the whole family can share.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Serves
- 2
Method
Heat the ghee in a pan or pressure cooker. Add the daliya and roast on low heat for 3–4 minutes, stirring, until it smells nutty.
Add the water. Pressure cook for 2 whistles, or cover and simmer in a pan for about 15 minutes until the daliya is soft.
Pour in the milk and simmer on low for 5–7 minutes, stirring often, until creamy.
Turn off the heat and let it cool for a minute, then stir in the jaggery until it melts.
Add the cardamom powder, nuts and raisins. Serve warm.
Meetha daliya is a breakfast many of us grew up with. Roasting FIBO Daliya in a little ghee first brings out its nutty flavour and keeps the grains from turning mushy.
Tips
- Add jaggery off the heat. Jaggery added to boiling milk can make it split, so let the pan cool for a moment first.
- Thicker or thinner: daliya keeps absorbing milk as it sits. Loosen it with a little warm milk before serving.
- No jaggery? Use sugar, or mash in a ripe banana for natural sweetness.
Make it your own
Top it with chopped seasonal fruit, a few saffron strands soaked in warm milk, or a spoon of grated coconut.
