1 cup of cracked wheat
1 and 1/2 cups of water
2 cups of milk ( preferably at room temperature)
6-7 tb spoons of grated Jaggery or dark brown sugar
1 tb spoon clarified butter (Ghee)
1/2 tea spoon cardamom powder
1/4 cup grated coconut ( fresh or dried)
2 -3 tb spoons of chopped almonds/cashews/walnuts
Pressure cook cracked wheat with water for 2-3 whistles.In a heavy bottom skillet, add clarified butter.Let it warm for little bit, add cooked cracked wheat.Saute it in clarified butter(ghee) for 2-3 minutes.Add milk and stir generously to avoid any lumps. Once the mixture starts bubbling, add jaggery or dark brown sugar and stir again. Make sure to stir once in a while.(This prevents the mixture from sticking to the bottom of the pan.)
Add cardamom powder and nuts. If using dry coconut, roast the coconut in a dry pan until golden brown and then add it to the pudding.If using fresh, add it as it is.Serve warm.
1) If you don't want to pressure cook the daliya, toast it in clarified butter just like you toast vermicelli.Once it is toasted , add milk and follow the procedure as it is. You can add all milk and skip the water.This method will require more time to cook the pudding.
2)If you want to serve the pudding after some time, make the pudding but do not add coconut.Add coconut just before serving.That way it tastes fresh and coconut does not loose its taste.
3) Milk should be at room temperature.If you add cold milk to hot mixture, there is a chance of curdling.