Kanak Ki Kheer
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Kanak Ki Kheer, also known as Dalia Kheer or Broken Wheat Pudding, is a nutritious and wholesome Punjabi dessert that celebrates the goodness of whole grains. This recipe features broken wheat (Dalia) slow-cooked in full-cream milk until it reaches a thick, porridge-like consistency. Sweetened with sugar or jaggery and flavored with green cardamom, it offers a wonderful textural contrast compared to traditional rice kheer. It is an energy-dense preparation often served as a fulfilling breakfast or a healthy after-dinner treat in North Indian homes. The natural nuttiness of the wheat combined with rich milk creates a deeply satisfying and rustic flavor profile. Best served warm or chilled, garnished with crushed nuts.
Ingredients
Cooking Instructions
Tips & Secrets
- Dry roasting the dalia in ghee is the secret to a professional-grade aroma and prevents it from becoming slimy.
- Using full-cream milk ensures a rich and creamy consistency that is essential for a good kheer.
- Constantly stirring the kheer as it thickens prevents the wheat from sticking to the bottom of the pot.
- Soaking the dalia for 15 minutes before roasting can further reduce the cooking time.
Nutritional Information(Per 1 bowl (200ml))
240 kcal
8g
10g
32g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.