Matar Daliya Kheer (Broken Wheat Porridge with Peas)
Its Janamashtami today where the nation celebrates the birth of Lord Krishna. As part of Indian traditions, we make it a point to prepare something sweet as part of our puja offerings to the Lord in order to mark the auspicious occasion. With this thought in mind, I have come up with a unique combination for the recipe of Matar Daliya Kheer (Broken Wheat Porridge with Peas).
You may wonder how would a kheer made of Matar (Green Peas) and Daliya (Broken Wheat) taste. It may sound bizarre at first, but when you give this a try, you will certainly surprise everyone with this dish.
My recipe for Matar Daliya Kheer (Broken Wheat Porridge with Peas) is a wholesome dish which has no refined sugar and is nutrient rich due to inclusion of Daliya or Lapsi (Broken Wheat) and Green Peas. To keep the healthy quotient high, I have used toned milk and Organic Jaggery powder to this recipe.
Peas being a natural source of Vegetarian Protein is a great addition to this kheer or porridge. It’s not only high in fiber but also low in fat. Hence this dish can make your breakfast a sweet affair. Also since it’s in a porridge form, toddlers will also enjoy eating it.
Let’s see how this quick recipe can be made with very few ingredients that are always available in our kitchen.
Matar Daliya Kheer (Broken Wheat Porridge with Peas)
A healthy, sugar-free kheer or porridge made of Daliya (Broken Wheat) and Matar (Green Peas)
Ingredients
- 500 ml Milk
- 1/4 cup Daliya/Lapsi/ Broken Wheat
- 1/2 cup Green Peas
- 1 tsp Green Cardamom Powder
- 3 tsp Ghee or Clarified Butter
- 3 tbsp Jaggery Powder (adjust according to your preferred sweetness)
- 2 tsp Chopped Almonds
- 2 tsp Chopped Pistachios
Instructions
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In a pot, place the milk to boil and simmer on low flame. As it boils, it will slowly reduce to a thick consistency
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Blanch the peas in hot boiling water for 5-7 minutes until they are soft. Drain the water and cool down. Once cooled, Blend the peas into smooth paste. Do not add any water while making the peas paste.
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In a pan, roast the daliya/lapsi/broken wheat in 1 tsp of ghee for 2-3 minutes until they lightly golden in color. Once done keep them aside.
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In the same pan, heat the remaining 2 tsp Ghee and fry the peas paste in it. Cook the peas paste on medium flame until it leaves all the sides of the pan and smeared completely in ghee. This should take you approximately 2-3 minutes.
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Once the peas paste is ready, add the milk to the pan and mix gently until the peas and milk turn into a homogeneous mixture and there is no lumps of peas paste. Simmer the kheer mix for 5 minutes while stirring it in between to avoid the mix sticking to the pan.
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Now add the roasted daliya into the kheer mix and stir well. Let it cook for 5 minutes. The kheer will start to thicken gradually so stir it once in a while. Add the cardamom powder and mix well.
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Once the kheer has reached the desired consistency turn off the gas. Now add the Jaggery powder to the kheer and leave it covered for 1-2 minutes. After that mix it together and then serve the kheer, topped up with chopped nuts of your choice.
Recipe Notes
- If you are using frozen peas, thaw them for 5 minutes and then blanch them in boiling water for 2-3 minutes before grinding them.
- Do not add the jaggery powder when the kheer is simmering on the gas as it will curdle the milk. It's always better to add it once the kheer is cooked completely and only after turning off the gas. The jaggery powder will mix with the hot kheer easily without curdling it.
Spread the cheer of festivities and keep cooking Meraki Delights!!
