Dalia kheer recipe Daliya / Lapsi kheer

Dalia kheer recipe- daliya kheer, lapsi kheer recipe is a easy and healthy Indian sweet recipe.

Dalia or daliya is also known as wheat rava, broken wheat, cracked wheat, lapsi etc.

As dalia or daliya is made with whole raw wheat, it contains the nutrition of whole wheat as it does not undergo any processing.

You may also use Bulgar wheat, also known as burghul, for this recipe. As it is precooked, it will cook faster than dalia.(see note below).

There are many recipes made with dalia, both sweet as well as savories.

This dalia kheer is easy and simple to make.

It is a quick recipe to make when you need a sweet dish to serve with a meal.

I am making this with jaggery but you may use sugar if you wish.

How to make Dalia/ Cracked wheat / Broken wheat kheer

Ingredients for Dalia - Broken wheat kheer to serve 2-3

  • Dalia (broken wheat, cracked wheat) - 1/2 cup
  • Water or milk - 2 1/2 to 3 cups as needed.
  • Jaggery (gud - brown sugar) - 1/2 cup, more or less according to taste.
  • Ghee (clarifies butter) - 2 tbsp (vegans can use vegetable oil)
  • Dry fruits (cashew nuts, almonds, raisins) - 2 tbsp, chopped
  • Powdered cardamom - 1/2 tsp

Optional Ingredients

  • Moong dal - 1 tbsp
  • Chana dal - 1 tbsp
  • Fresh coconut - 1/4 cup
  • Khuskhus(poppy seeds) - 1 tbsp
  • Milk - 1 cup ( vegans can use coconut milk)
Broken/cracked wheat - dalia - daliya - lapsiBroken/cracked wheat - dalia - daliya - lapsi

Preparation before making daliya kheer - wheat rava kheer

If using jaggery - Gud:

  1. Add 1 cup of water and jaggery to a pan.
  2. Heat and bring to boil. Stir till jaggery dissolves. Take off fire and Keep aside. We will strain this later to remove impurities if any.
If using sugar

you may add it directly after dalia is almost cooked.

  1. Heat a thick bottomed pan/kadai , add ghee and dalia. You may also use a small pressure cooker to cook dalia. Keep heat medium.
  2. Keep stirring dalia for 4-5 minutes till an aroma rises from dalia.
  3. Add 1 1/2 cups of water. Mix well with dalia. Cover with a lid and let dalia cook for 2-3 minutes.
  4. Stir and Cook till the water is absorbed by dalia and it has become soft. This may take for 7-8 minutes. Dalia will be cooked by this time.
  5. Stir in between and add more water if necessary.
  6. Strain the dissolved jaggery water over dalia. If adding sugar, add it now. Mix well.
  7. When dalia is fully cooked, add the chopped dry fruits and cardamom powder. Mix and switch off.

Keep covered till serving time. You may add hot milk in the end to the kheer before taking off the flame.

Serve hot.

Note : Bulgar wheat, which is used more in America, is precooked and then broken. Whereas cracked wheat is broken when raw.

Tips :

  • The color of your dalia kheer will depend on the color of your dry dalia and the color of jaggery. The color of daliya as well as jaggery available in the market differs. It is whitish to dark brown.
  • We heat, dissolve and strain jaggery to remove any impurities in it. If using sugar, add it after dalia is almost cooked and cook till it is absorbed completely.
  • The exact amount of water will depend on the variety of dalia.
  • You may increase or reduce the amount of ghee according to your choice. Desi Ghee adds to the taste and flavor to the sheera.
  • You may use sugar instead of jaggery(gud). This will give a lighter color to sheera. If using sugar, no need to first heat and dissolve it in water.
  • You may use milk instead of water. Kheer will have a richer taste. Or you may use half milk and half water if you wish.

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