Broken wheat simmered soft with milk, cardamom and a touch of ghee; a hearty, satvik porridge from the north Indian kitchen, nourishing and easy to digest.
Breakfast · 5 min prep · 20 min cook · serves 2 Newly added
Ingredients
- ½ cup daliya (broken wheat)
- 2 cups water
- 1 cup milk
- 1 tsp ghee
- ¼ tsp cardamom powder
- 1 tbsp jaggery , or to taste
- 6 almonds , slivered, soaked if possible
Preparation
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Warm the ghee in a heavy pot and roast the daliya over medium heat until it smells nutty, 3–4 minutes.
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Pour in the water carefully, add a pinch of salt, and bring to a boil.
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Lower the heat, cover, and simmer for 12–15 minutes until the wheat is soft and the water is absorbed.
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Add the milk and simmer 3–4 more minutes, stirring, until creamy.
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Stir in cardamom and jaggery; top with almonds and serve warm.
In the tradition
Wheat is one of the most praised grains in the classical materia medica: sweet, heavy and building, ideal when vāta runs high in cold weather. Roasting in ghee before boiling is a stock ayurvedic technique, it makes grain lighter on the stomach and less gluey. The same base works savoury, with cumin and vegetables, for a lunch version.
Sources & further reading
- Bhāvaprakāśa Nighaṇṭu (Dhānyavarga, wheat (godhūma) described as sweet, strengthening and vāta-pacifying)
- Ayurveda: A Life of Balance , Maya Tiwari
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.