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(382) Wheat Porridge.

Daliya ni Kheer

Ingredients

  • 1 litre full fat milk.
  • ¼ cup Wheat daliya.
  • ¼ cup Sugar.
  • ⅛ tsp. Cardamom powder.
  • 1 tsp. Ghee.
  • 10-12 Resins (Kismis)

Method

  1. Heat ghee in nonstick kadai. Roast Wheat daliya in a slow flame till it turns golden brown.
  2. Add Resins and roast it. Transfer roasted daliya in another vessel and pressure cook up to 3 whistles.
  3. Simultaneously heat milk and keep aside.
  4. When pressure releases transfer cooked daliya in nonstick kadai and add warm milk in it.
  5. Boil daliya milk in a slow flame. Stir continuously. Boil till required consistency and add Sugar and Cardamom powder.
  6. Mix thoroughly and switch off the flame.
  7. Serve Daliya Kheer either hot or chilled but serve it with love and smile.
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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