Before writing about this dessert (kesaria daliya), I had to search for the English term for daliya. It was really confusing as it’s called by so many different names. It’s called bulgur-wheat, broken-wheat and even cracked-wheat. So, I finally came to a conclusion that all are one and the same.
I also came to know, in Turkey bulgur wheat is usually par-boiled, dried and then sold in market. In India as well, bulgur wheat is widely used in food preparations and is easily available in stores – though not par-boiled, it’s just raw wheat cracked in small pieces. In most of the preparations, it’s par-boiled and then the recipe is further processed.
The popularity of bulgur wheat is due to the fact that it is full of fiber and protein, making it quite healthy. Its low glycemic index (GI) makes it a must for weight-watchers. Low GI foods slowly release energy in body which results in reducing food carvings and keeping full for longer duration.
Although, I’m not an expert to talk about food to be taken for weight loss, my family’s healthy eating habits makes me naturally aware of nutritious value of food that we eat.
In this post, I am going to share a dessert made of bulgur wheat. It’s the specialty of my mom who makes it often. However, I must admit that till my college days I always avoided this dish, because I didn’t like the taste of bulgur wheat during those days.
Therefore, one day my mom fooled me and made me try this for the first time by saying, it is sweet boondi of a different kind. Though I suspected, she somehow managed to convince me to eat it, only to disclose later that it was actually kesaria daliya.
Since then, I have developed a taste for it and whenever I make this dessert at home, I still remember how I got fooled by my mom. That’s why I suggest when you make this dish for the first time, don’t disclose about it and let your family guess it. 🙂
So, here is the process of making this dessert.
Ingredients: Serves 4 people
- Bulgur-wheat: 1 cup
- Sugar: 1 cup
- Ghee: 1 tbsp
- Milk: 1 tbsp
- Saffron: few strands
- Almond flakes: 1 tbs
- Pistachio flakes: 1 tbs
- Cardamom powder: 1 pinch
- Water: 4 cup
- Add ghee in heavy bottom skillet and roast bulgur wheat on medium flame for 5 minutes.
- Add 3 cup of water in the same skillet and boil roasted bulgur on low flame till it gets par-boiled and water gets evaporated.
- In a bowl, soak saffron strands in 1 tbsp warm milk and cover the bowl. After 5 minutes rub the saffron strands gently by fingers to get a nice color. Use this saffron extract to enhance color and flavor of the preparation.
- In another skillet take 1 cup water and 1 cup sugar and put on medium flame. Let the sugar dissolve, add saffron extract and par-boiled bulgur wheat in it.
- Cover the skillet and keep it simmer on low flame for 15 minutes. Stir in between so that bulgur wheat evenly absorbs the sugar. It will turn tender after cooking in sugar syrup. Take it off the flame when sugar is absorbed completely.
- Add cardamom powder, almond and pistachio flakes.
Serve it immediately (when warm) to confuse your folks with every bite they have. They will keep guessing while finishing the bowl of tasty and healthy kesaria daliya!
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