Lapshi | Daliya kheer | broken wheat kheer | Meetha Daliya

 Cooking Time: 30min

Ingredients:

Item	Quantity
Bulgur or Daliya	1 Cup
Milk	1 Cup
Butter or ghee	3 Tablespoons
Jaggery powder or Sugar	3/4 Cup
Dry grated or desiccated Coconut	3 Tablespoons
Mix dry fruit's	2 Tablespoons
Cardamom or elaichi	1 Teaspoon

Recipe: 

1. At the begging, we need to cook the daliya or Bulgur in cooker. We need to wash the daliya first with drinking water. 
2. Add it in cooker with a half cup of milk and one cup of water in it. Normally, it takes the same time which you need to cook the rice. So you will get the idea, how many vessels you need to cook it. Instead of water, you can fully add the milk also. Its totally depends on you. 
3. Now, heat up the pan we need to roast the grated dry coconut, till it becomes golden in colour.
4. Remove it in a plate and roast some mix chopped dry fruits in a spoon of butter. Again we need to remove it in a plate.
5. Now in a pan add jaggery powder and a spoon of butter or ghee. Mix it well and melt it completely. If you don't have jaggery powder with you, just make the row powder from whole stone and add it in this step. You can also grate the jaggery instead.
6. We need to melt our jaggery fully, don't burn it, add the daliya, which we have cooked earlier and with that add the dry fruits and coconut, which we have roasted earlier. 
7. Mix it well. In the end, add a remaining half cup of milk and cardamom powder or elaichi. You can keep the thickness as per your choice. If you like, you can add a pinch of salt in it.
8. Serve it with some dry fruits and some ghee on top of it. Colour of the kheer is totally depended on the jaggery colour, which you are using in this recipe.

Tips:

1) Don't add jaggery in the cooker, while cooking daliya. It will make daliya stiff in texture. Daliya is broken wheat, it can not cook without liquid like milk or water.

2) Don't roast the daliya in ghee before cooking. Its the reason behind the stiffness of daliya after cooking. Most of the people doing this same mistake. Because of ghee coating, water can not go inside and cook it properly. 

This healthy Maharashtrian sweet contains almost 380 calories in a serving bowl. This is healthy cause it contains jaggery and daliya both.

Jaggery is a traditional non-centrifugal cane sugar consumed in Asia. Jaggery is a sweetener that’s becoming popular as a “healthy” replacement for sugar. It is a concentrated product of cane juice. It can vary from golden brown to dark brown in colour and is similar to the Latin American panela.

In India jaggery called as gur or guul. About 70% of the world’s jaggery production takes place in India.

Daliya or Bulgur is a cereal food made from the cracked parboiled groats of several different wheat species. Most often its from durum wheat. It originates in Middle Eastern cuisine. It has a light, nutty flavour.

In India, there are several types of making daliya and its vary from region to region. It's often made in the spicy version of it, which contain lots of vegetables in it. Some people love the only spicy version of it. But, trust me once you having this version of it, you will gonna love it also.💓

Daliya Kheer is a popular breakfast dish or as a dessert in India and more so in the Northern part of the country. Being a whole wheat product, Daliya is rich in fibres, which aids proper digestion and prevents constipation. It also serves as a good source of energy and provides essential nutrients.

Many more diet charts also contain daliya, but off-course, not a sweet version. This delicious dessert is good for those, who are on the lookout of something light. Dalia Khichdi, which is a savoury version of Daliya is also quite popular as a light & delicious meal. 

We will go to share this recipe also with you. Till that, just enjoy the sweetness of this kheer and don't forget to comment us about your sweetness and recipe sweetness.😀