Sweet Dalia, also known as Meetha Dalia or Gandum ka Dalia, is a beloved Pakistani comfort food made from cracked wheat (bulgur) simmered in milk and flavored with sugar, cardamom, and ghee. It’s creamy like kheer but more nutritious, packed with fiber and slow-releasing energy, making it an ideal breakfast for kids and adults alike.
This recipe captures the traditional homemade flavor rich, lightly spiced, and just sweet enough to start your morning with warmth. You can enjoy it plain or topped with dry fruits and nuts for extra indulgence.
Ingredients Breakdown of Dalia
The base of sweet Dalia is cracked wheat, a hearty grain that becomes soft and creamy when cooked. Milk adds richness, while ghee gives that signature Pakistani aroma and depth. Sugar sweetens the porridge, and cardamom powder brings a gentle, aromatic touch. Optional ingredients like almonds, pistachios, or raisins add texture and a festive touch, turning this humble dish into a royal breakfast treat.
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Equipment Needed of Dalia
You’ll need just a few simple kitchen tools:
- A heavy-bottomed pot or non-stick saucepan (to prevent burning)
- A wooden spoon or whisk for stirring
- A small frying pan (if toasting Dhalia or roasting nuts)
- Measuring cups/spoons for accuracy
Optional: A pressure cooker can speed up cooking if you prefer a softer texture.
Preparation of Dalia
Before starting, rinse the cracked wheat in water to remove dust. Optionally, dry roast it in ghee until golden brown for a deeper flavor. Warm up your milk separately, so it mixes smoothly without curdling. Chop any dry fruits you’d like to add. Have your sugar and cardamom powder measured and ready. Proper prep makes cooking quick and fuss-free.
Cooking Time Table
| Step | Time | Description |
| Rinsing/Toasting Dalia | 5–7 mins | Roast in ghee until light golden |
| Boiling Dalia in Water | 10 mins | Cook until it softens and absorbs water |
| Adding Milk & Simmering | 10–15 mins | Stir constantly for a creamy texture |
| Sweetening & Flavoring | 3–5 mins | Add sugar, cardamom, and dry fruits |
| Total Cooking Time | 25–30 mins | Ready to serve warm and aromatic |
📌 Consistency can be adjusted—thicker for breakfast, thinner for dessert-style Dhalia.
Step-by-Step Instructions of Dalia
Roast the Dalia:
Heat 1–2 tbsp ghee in a pan, add ½ cup cracked wheat, and roast on medium heat until it turns golden and aromatic.
Boil the Dalia:
Add 1½ cups water, cover, and cook until the dhalia softens and most water is absorbed. Stir occasionally to prevent sticking.
Add Milk:
Pour in 2–2½ cups warm milk. Stir and simmer for 10–15 minutes until creamy. Keep the flame low and stir continuously.
Sweeten & Flavor:
Mix in ¼ cup sugar (adjust to taste) and ¼ tsp cardamom powder. Let it cook another 3–5 minutes.
Garnish & Serve:
Add chopped almonds, pistachios, and raisins. Serve hot, warm, or chilled—however you like it!
Serving Suggestions of Dalia
- Serve hot with an extra drizzle of ghee for a breakfast treat.
- Top with chopped nuts, raisins, or desiccated coconut for added richness.
- For a festive twist, add a splash of cream or condensed milk.
- Pairs beautifully with a cup of chai or served as a sweet dish after meals.
Comparison Table
| Type | Key Ingredients | Texture | Flavor | Typical Occasion |
| Sweet Dhalia (Meetha) | Milk, sugar, cardamom | Creamy, rich | Sweet & aromatic | Breakfast/Dessert |
| Savory Dhalia (Namkeen) | Onions, spices, veggies | Soft, thick | Spicy & hearty | Lunch/Light meal |
| Kheer | Rice, milk, sugar | Silky & thick | Sweet, milky | Festive dessert |
| Suji Halwa | Semolina, ghee, sugar | Soft & buttery | Sweet & nutty | Special occasions |
📌 Sweet Dalia sits beautifully between a dessert and breakfast—simple yet deeply satisfying.
Tips & Variations of Dalia
- It roasts the dalia well before boiling—it adds a nutty aroma.
- For extra creaminess, replace ½ cup milk with evaporated milk.
- Add jaggery (gur) instead of sugar for a richer, earthy sweetness.
- Make it vegan by using coconut or almond milk and skipping ghee.
- Add a pinch of saffron or rose water for festive flavor.
- Store leftovers in the fridge; add a little milk when reheating.
Ingredient Table for Sweet Dalia
| Ingredient | Amount | Purpose |
| Cracked Wheat (Dalia) | ½ cup | Main base grain |
| Milk | 2–2½ cups | Creamy texture and richness |
| Water | 1½ cups | For boiling the dhalia |
| Sugar | ¼ cup (adjust to taste) | Sweetness |
| Ghee | 1–2 tbsp | Flavor & roasting |
| Cardamom Powder | ¼ tsp | Aroma & flavor |
| Chopped Nuts (almonds, pistachios) | 2 tbsp | Garnish |
| Raisins (optional) | 1 tbsp | Sweet touch |
Nutritional Info (Per Serving – Approx.)
Calories: 240 kcal
Carbohydrates: 35 g
Protein: 7 g
Fat: 8 g
Fiber: 4 g
Calcium: 100 mg
(Values vary depending on milk and sugar quantity.)
Closing / Call-to-Action
Now that you know how to make authentic Pakistani sweet dalia, bring that cozy, nostalgic comfort into your kitchen! Whether you’re serving it for breakfast, as a quick dessert, or as a wholesome evening meal, this simple recipe delivers rich flavor and tradition in every bite.
Try it today, and you’ll see why it’s a timeless Pakistani favorite.
FAQs
Q: Can I make sweet dalia with water only?
Yes, you can, but milk gives it a creamier and richer flavor.
Q: Is dalia good for weight loss?
Yes, it’s high in fiber and keeps you full longer—just reduce sugar and ghee.
Q: Can I make it ahead of time?
Absolutely! Store in the fridge for 2 days; add milk when reheating.
Q: What type of dalia is best?
Use medium-coarse cracked wheat for the perfect creamy-yet-textured consistency.
Q: Can I use jaggery instead of sugar?
Yes! Add jaggery after turning off the flame to prevent curdling.
Conclusion
Sweet Dalia (Meetha Dalia) is more than just porridge It’s a bowl full of warmth, comfort, and nourishment. The blend of cracked wheat, milk, sugar, and cardamom makes it both delicious and nutritious. With every spoonful, it brings back the essence of traditional Pakistani mornings: simple, wholesome, and full of love
