Vegan Bulgar Pudding / Daliya Phirni

Just when the days were getting warmer, suddenly the weather Gods decide to keep the temperatures cool today. Exactly when I wanted to enjoy this cold bowl of breakfast pudding / phirni loaded with Bulgar / Daliya. I posted this recipe a couple years ago when my parents were visiting me. My mom had made it back then. However today I am just updating this post with fresh new pictures. Reminiscing the flavors from the time she made it for us and how I make this Bulgar Pudding / Daliya Phirni so frequently. It might sound fancy but its a simple yet nourishing bowl of breakfast. It's nothing but cooked bulgar wheat served with sweetened milk and garnished with nuts and spices.

Back home Bulgar is also known as Daliya. Traditionally Doodh-Daliya (Milk-Bulgar) is served warm for breakfast, however, my mom tweaked the recipe for our Little A. She served it cold which is more like enjoying this classic dessert for breakfast. Those of you who follow TBRTM regularly, already know that Little A is a texture freak. The first time she made it he wasn't really happy with the granules of cooked bulgar grains. He was 3 back then. Even then the texture, presentation, and temperatures matter so much to him.  So the next time she churned the cooked bulgar grains into a pudding consistency. Gave it a couple blitz in the blender to make the texture smoother.

The second time totally worked. Little A thought it was something fancy being served to him in an earthen clay pot that was refrigerated. He thought it was like ice cream, although the texture isn't as smooth as an ice cream, mom was surely happy to hear that he finally liked it and her efforts were worth it.

Honestly, it makes a great family breakfast or dessert, both. It can be served to babies, its a common baby food in India, I mean the pudding form. Or kids can enjoy just the cooked bulger like a bowl of milk and cereal. Garnish it with their favorite nuts and seeds and fruits. Or grandparents like mine, who don't use dental implants anymore can enjoy this pudding too. Guess what, it's a bowl of nutrition for all.

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.
• Bulgar 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.
• Bulgar's low glycemic index makes it a perfect for diabetics.
• It's high in protein & minerals & fiber (More than oats, buckwheat, or corn!)
• It's low caloric.
• Great nutty taste

If you like this recipe, don’t forget to share it with your friends and family and spread some love. Don't forget to check out our other breakfast recipes, while you are on the blog. Here are some more similar breakfast recipes

• Instant Oats Kheer / Pudding (V+GF)
• Blueberry Breakfast Bulgar Bowl

One of our most popular breakfast posts is 62 healthy, no-cook / make-ahead vegetarian recipes. 

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Breakfast Bulgar Pudding / Daliya Phirni

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Ingredients

• 1 cup bulgar wheat
• 4 cups water
• 1/2 cup milk (milk of your choice, we used almond milk)
• 4 tablespoon maple syrup
• 1/2 teaspoon cardamom powder
• 5-6 almonds to garnish

Instructions

Cook Bulgar

1. Bring 2 cups of water to a boil. Remove from the heat, stir in 1 cup of uncooked bulgur wheat. Cover and let stand for 20 minutes. Drain any excess liquid.
2. In a blender add cooked bulgar / daliya , milk of your choice (dairy/nut/soy), maple syrup and some cardamom powder.
3. Give it a couple blitz, until you get a smooth consistency.
4. Pour it into a glass or bowl and garnish it with nuts or fruits. Refrigerate it for an hour or two and served it cold.

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