Although officially Fall has begun, who doesn’t love an occasional cool treat, specially when your mom makes it for you. Yes, I am sharing yet another of my moms recipe. As a kid I always enjoyed this breakfast bulgar porridge, cooked bulgar wheat served with warm sweetened milk.
Back home it is also known as daliya. Traditionally it it served warm however, my mom tweaked the recipe for my little fellow. This recipe allows you to serve bulgar either in breakfast or dessert. It’s surprising how texture, presentation and temperatures matter so much to my 3 year old. The last time she made it he didn’t like the texture, so this time she churned the porridge into a smooth smoothie or firni consistency and refrigerated it. The texture is much smoother compared to oatmeal.To our surprise, A absolutely loved his breakfast. The fine texture was appealing and most of all he thought it was something fancy (like an ice cream) as it was refrigerated and cool. She made a kid friendly version of the same in In the end all that matters is that the trick worked. Voila!
BTW, come to think of it, this definitely qualifies for a family breakfast. One breakfast that works for people of all ages. Infants and toddlers can consume it without the nuts or completely powder the nuts if they are not allergic. It is also a great recipe for senior citizens if they have had loss of teeth. Ofcourse the rest of the kids and us can garnish it with nuts and enjoy this hearty breakfast. For all its nutrition, I highly recommend it.
Did you know
- Bulgar wheat is a far better way of consuming wheat than the popular forms like refined and highly processed breads, cakes, cookies and crackers that make up a large portion of our diet.
- It consists of wheat kernels that have been steamed, dried and then crushed? It’s the same thing as cracked wheat, and is a great way to get whole grains into your diet.
- It’d low glycemic index, makes it a perfect candidate for diabetics.
- High in protein.
- High in minerals.
- Low in fat.
- High in fiber. (More than oats, buckwheat, or corn!)
- Low calorie.
- Great nutty taste
- 1 cup Bulgar wheat
- 4 cups water
- 1/2 cup organic milk
- 4 tbsp. organic light brown sugar
- 1/2 tsp cardamom powder
- 5-6 almonds to garnish
- Mom used left over (cooked) daliya. However if you are making it from scratch, the proportion of daliya and water is 1 is to 4 respetively. So for every one cup of daliya, cook it in 4 cups of water. If pressure cooking it, wait for about 8-10 whistle or atleats it gets a porridge like consistency.
- Once tender, add milk along with organic light brown sugar and cardamom powder. Blend it until you get a smoothie like consistency.
- Pour it into a glass or a bowl and garnish it with almonds or nuts of your choice. Mom poured it for A in his muffin moulds.Refrigerate it for an hour or two and served it cold.