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)

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

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.

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.