Ingredients
-
3 tsp Ghee (Clarified Butter(2 tbsp for frying + 1 tbsp for roasting daliya).
-
1/4 cup Edible Gond (Eatable Gum/Dink)
-
1 cup Wheat Daliya (Broken Wheat)
-
1/4 cup Cashews (Chopped)
-
1/4 cup Almonds (Chopped)
-
1/4 cup Dried Shredded Coconut
-
2.5 cups Water
-
2.5 cups Milk
-
Less than 1/2 cup. Gur (Jaggery)
-
1 tsp Sonth Powder (Dry Ginger Powder)
-
1/2 tsp Nutmeg Powder
-
3-4 tsp Elaichi Powder (Cardamom Powder)(Powdered)
-
a pinch Salt
About
Kickstart your day with the ultimate warming and nutrient-dense breakfast! This traditional Gond Gur Ka Daliya is packed with wholesome ingredients perfect for energy and immunity, especially on chilly mornings. It’s comforting, naturally sweet, and incredibly nourishing! Why is this the perfect breakfast?
* Whole Wheat Daliya: Provides sustained energy and high fibre for great digestion.
* Edible Gond (Dink): Known to support strong bones and joints and boost stamina.
* Gur (Jaggery): A natural sweetener rich in iron and minerals; helps purify blood.
* Nuts & Coconut: Adds healthy fats and protein for lasting fullness and brain health.
* Sonth (Dry Ginger): Offers anti-inflammatory benefits and aids digestion.
Treat yourself to this bowl of goodness!
Steps
|
1
Done
|
In a kadhai, take 2 tbs Ghee, once it’s hot, add 1/4 cup edible gond (eatable gum) and fry till it becomes golden in color and nice & fluffy. |
|
2
Done
|
Then lower the heat and add 1/4 cup chopped cashews, 1/4 cup chopped almonds and 1/4 cup dried shredded coconut. |
|
3
Done
|
Continuously stir and let it roast along with Gond. You will see golden color on nuts also. |
|
4
Done
|
- Remove mixture into a plate and let it cool down. - Now in a pressure cooker, take 1 tbs Ghee and add 1 cup wheat daliya (broken wheat). |
|
5
Done
|
Stir continuously and roast them on a medium flame till it becomes light fluffy and changes color into white. |
|
6
Done
|
Then add a pinch of salt and 2.5 cup water, mix it and let it pressure cook on medium flame upto 3-4 whistle. |
|
7
Done
|
Let the pressure cooker cool down and transfer the cooked Daliya into the kadhai and add 2.5 cup milk mix it well. (This time heat should be medium to low). |
|
8
Done
|
Once you see bubbles in daliya mixture, add less than 1/2 cup gur (jaggery). Then add gond and nut mixture. |
|
9
Done
|
Continuously stir and keep mixing it. And then add 1 tsp sonth powder (Dry Ginger powder), 1/2 tsp nutmeg powder, and 3-4 elaichi powder. |
|
10
Done
|
Mix everything well. Cook for 5 minutes. Turn off the heat. (Daliya texture should be as shown in the video.) |
