Sweet Beetroot Daliya with Coconut and Cardamom
This is a delicious sweet daliya recipe that is loved by children and adults alike. It is full of flavor, nutrition, and it is creamy in texture.
Servings: 5 people
Cost: $5
Equipment
- Pressure Cooker
- Food Processor or Manual Grater
Ingredients
- 1½ Cup Raw Daliya
- 1 Medium Beetroot
- 1 Medium Carrot
- ¼ Cup Grated Coconut Or Desiccated Coconut
- 1 tsp Fennel Seeds Powder
- 1 tsp Cardamom Powder
- 1½ Cup Milk Or Coconut Milk
- 1 Cup Water
- 2 tbsp Jaggery powder Or equivalent brown sugar
- 1 tbsp Ghee Or virgin Coconut oil or Olive Oil
Instructions
- Finely grate the beetroot, carrot, and coconut in a food processor.
- Pound the jaggery into smaller pieces.
- Heat the pan and put ghee in it. We used pressure cooker. You can also use rice cooker for this recipe.
- Lightly roast the daliya for 5 mins in the cooker.
- Add Fennel seeds powder, Cardamom Powder, Grated Beetroot and Carrot. Mix well.
- Add jaggery, coconut, milk, and water. Mix well.
- Close the pressure cooker and let 2-3 whistles come before closing.
- Serve hot and enjoy! Add some more milk to the porridge when serving to children. This will soften the porridge further and make it more creamy.
- Serve hot and enjoy!
Notes
Note 1: If using rice cooker, let the mix cook fully on a setting for soft rice. If using a pan, let the mix cook on low-medium heat for 20-30 mins. You may need to add more water for a pan. Amount of water and time of cooking will vary with the cooking vessel with pressure cooker requiring least amount of water and cooking time and pan requiring the most of both.
Note 2: Add some more milk to the porridge when serving to children. This will soften the porridge further and make it more creamy.