Dalia Mango Pudding/Kheer

Mango Dalia4

About:

I love experimenting with alternative grains and flours in my cooking.  It is a great way to add an extra dimension to traditional recipes and get added fiber, nutrients and protein in dishes that are usually made with white flour.

Cooked in a risotto style with liquid slowly added to very low heat, the result is a creamy, sweet porridge surrounding the still chewy grains of cracked wheat. But although the preparation and instructions are so extraordinarily simple, it only takes cooking time of broken wheat.

This can be served as a healthy option for breakfast or even as a dessert.

About:

Yields-3-4 servings
Preparation time-10 minutes (includes preparation time of mango pulp)
Cooking time-25-30 minutes

Ingredients:

  • Dalia/lapsi/cracked wheat-1/4cup
  • Any milk of choice-4cups
  • Mango pulp-1cup (from 2 ripe mangoes)
  • Honey/maple syrup-1/4cup (adjust as per the sweet desired)
  • Ground cardamom-1/4tsp
  • Roughly chopped mixed nuts-2tbsp
  • Saffron strands-a generous pinch (soaked in 1-2tbsp of warm milk)

Procedure:

  • In a pan dry roast daliya for 3-4minutes on a medium low flame and set aside.
  • Prepare a mango pup out of mangoes and set aside or( canned can also be used)

Mango Dalia2

For the Kheer:

  • In a heavy bottomed vessel, add milk and bring it to boil.
  • As it starts boiling add roasted Daliya and cook stirring continuously until daliya is cooked (approx. 20-25minutes on a low flame)
  • Once the Daliya is cooked turn off the flame, stir in honey/maple syrup.
  • Ready to serve hot/cold

Mango Dalia3

For mango Kheer:

  • Allow it to cool for a while and then stir in mango pulp until well combined.
  • Garnish with nuts, refrigerate and serve chilled.

Mango Dalia1

Note:

  • If using canned mango pulp- just adjust the sweetness accordingly.
  • Here I used barley Dalia/broken wheat- alternatively any kind of broken wheat can be used
  • Maple syrup/honey can be substituted with jaggery or brown sugar or any sweetener of choice.
  • If you love your kheer soupy consistency –feel free to add extra milk or reduce the quantity of Daliya/cracked wheat.
  • Make sure to cook on a medium low flame or the kheer might get burnt.
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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on July 12, 2015, in Indian, Sweets and tagged , , , , , , , . Bookmark the permalink. 18 Comments.

  1. This sounds so interesting and is so beautiful! I can’t wait to try this and use up some of the saffron I brought back from Spain 😉

    Liked by 1 person

  2. Woah.. I don’t know which is better the taste or presentation.. One looks awesome and it sounds so tempting…

    Liked by 1 person

  3. Wow. Look at these photos 🙂

    Liked by 1 person

  4. What a healthy twist. Lovely pics

    Liked by 1 person

  5. Delicious, healthy too & classy click

    Liked by 1 person

  6. Wow wow wow love the pictures! 🙂 And such a coincidence for I also posted a mango recipe 🙂

    Liked by 1 person

  7. Reblogged this on Chef Ceaser.

    Like

  8. I love the presentation and of course the kheer looks delicious too!!

    Liked by 1 person

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