Step-by-Step Instructions

1. 1.Roast Broken Wheat

   Heat a pan on medium heat. Add 1 bowl of broken wheat (daliya) to the hot pan. Dry roast the daliya without any ghee until it becomes fragrant and changes to a light golden brown color. This should take about 5-7 minutes.

2. 2.Add Water and Ghee

   Once the daliya is roasted, add 4 bowls of hot water to the pan. Be careful as it will steam. Then, add 1 small ladle of desi ghee to the mixture.

3. 3.Cook Covered

   Cover the pan with a lid and let the daliya cook on medium heat for about 10 minutes. This allows the daliya to absorb the water and soften.

4. 4.Prepare Spices

   While the daliya is cooking, prepare the spices. Scrape a small amount of nutmeg into a mortar. Add the seeds from 1 big cardamom, 1/2 teaspoon of fennel seeds, 3-4 cloves, and 1 teaspoon of sugar. Grind all these spices together into a fine powder.

5. 5.Add Jaggery and Nuts

   After 10 minutes, check the daliya. It should be about 80% cooked. Now, add 3/4 bowl of jaggery powder (shakkar), 1/4 cup of walnuts, 1/4 cup of green raisins, and 1/4 cup of cashews to the daliya. Mix everything well. The jaggery will start to release its moisture.

6. 6.Adjust Consistency and Add Ghee

   If the mixture seems too dry after the jaggery has melted, add a little more hot water to achieve a desired consistency (not too thick, not too runny). Then, add the remaining 2 small ladles of desi ghee.

7. 7.Final Cook with Ghee and Spices

   Cover the pan again and let it cook on low heat for another 3-4 minutes, allowing the ghee to infuse and the flavors to meld. After this, uncover the pan and add the freshly ground spices. Mix thoroughly until the spices are well incorporated and the aroma fills the kitchen.

8. 8.Serve

   Transfer the hot, sweet daliya into a serving bowl. Garnish with a few extra cashews if desired. Serve immediately and enjoy your healthy and rich breakfast!