Meetha Dalia
میٹھا دلیہ
Dalia is cracked wheat, and in many Pakistani homes it's the breakfast of childhood and of grandparents: a warm bowl of wheat simmered in milk until creamy, with cardamom, a little sugar or , and almonds on top. Roasting the dalia in ghee first gives it a nutty taste, and because it's whole grain it keeps you full for hours, which is why it's also a favourite at sehri.
- ⏱ Total: 35 min
- Prep: 5 min
- Cook: 30 min
- Easy
- Serves 4
Method
Tap a step when it is done.
Heat the ghee in a heavy over medium-low heat. Add the dalia and roast, stirring, for 4–5 minutes until it smells nutty and turns a shade darker.
Carefully pour in the water (it will splutter) and cook for 8–10 minutes until the water is absorbed and the wheat has started to soften.
Add the milk and cardamom. Simmer on low heat for 15 minutes, stirring often so it doesn't catch, until the dalia is soft and the porridge is creamy.
Stir in the sugar or gur, the salt and the dates and cook for 2 more minutes. It thickens as it cools, so add a splash of milk if needed.
Serve warm, topped with almonds and raisins.
Kitchen notes
Add gur off the heat or at the very end. Boiled hard in milk, it can make the milk curdle.
Fine dalia cooks in about 20 minutes; coarse dalia may need 30–35. Soak coarse dalia for 30 minutes first.
A pressure cooker makes it in 10 minutes: roast, add water and milk, and cook for 2 whistles.
Comfort in a bowl
Meetha dalia is the kind of breakfast that’s made for children before school, for someone recovering from flu, and for grandparents who prefer something soft and warm. It’s cheap, nourishing and needs only a pot and a spoon.
Why roast it first
Raw dalia simmered straight in milk tastes flat and can turn gluey. Roasting it in a spoon of ghee for a few minutes before adding liquid gives it a toasty, nutty flavour and helps the grains stay separate as they soften.
Water first, then milk
Cracked wheat takes a while to cook. Starting it in water softens the grains without risking scorched milk, and the milk goes in afterwards for creaminess. Stir often once the milk is in, because it catches easily on the bottom of the pan.
Sweetening
White sugar gives a clean, milky taste. Grated or chopped dates give a deeper, caramel sweetness and are the traditional choice in Punjab. If using gur, add it at the end, away from a hard boil.
Serving
Serve warm, with sliced almonds, raisins or pistachios. Leftovers thicken in the fridge; loosen them with hot milk. For a long fast, a bowl of dalia with a glass of water is one of the best ways to start: see our sehri ideas.
Questions people ask
Can I make namkeen (savoury) dalia instead?
Yes. Roast the dalia, then cook it in water with onion, tomato, peas, carrots and mild spices, like a vegetable khichdi.
Is it suitable for babies and older people?
Yes, it's a traditional first food and invalid food in Pakistan. For babies, cook it softer, skip the nuts and sugar, and check with your doctor.
Can I use water instead of milk?
You can cook it fully in water and add a little milk at the end. It will be lighter but less creamy.
Nutrition (estimate, per serving)
- Calories
- 290
- Protein
- 10 g
- Fat
- 11 g
- Carbs
- 39 g
