Daliya porridge is a wholesome and comforting meal made from broken wheat, simmered in milk and topped with dry fruits. It is packed with fiber, iron, and calcium, making it a highly recommended breakfast during pregnancy.
Daliya, also known as broken wheat or cracked wheat, is a powerhouse grain rich in complex carbohydrates, dietary fiber, and essential minerals. It digests slowly, providing steady energy release, which is particularly beneficial during pregnancy when frequent hunger pangs are common.
When cooked with milk, daliya becomes a creamy porridge that provides calcium and protein, supporting bone and muscle health for both mother and baby. The addition of dry fruits such as almonds, dates, and raisins enhances the nutritional profile by adding iron, healthy fats, and natural sweetness.
This porridge is gentle on the stomach and helps prevent constipation, a common issue during pregnancy, thanks to its high fiber content. It’s also versatile — you can adjust the sweetness with jaggery or honey and add seasonal fruits for variation.
Rinse the broken wheat thoroughly under running water.
In a pressure cooker or saucepan, dry roast daliya on low heat for 3–4 minutes until aromatic.
Add 1 cup water and cook the daliya until soft (about 1 whistle in cooker or 10–12 minutes in pan).
Once cooked, add milk and simmer on low heat, stirring continuously to prevent sticking.
Mix in jaggery (or honey after cooling slightly), cardamom powder, chopped almonds, raisins, and dates.
Cook for 3–4 minutes until everything blends into a creamy porridge.
Serve warm, garnished with extra nuts if desired.
Yes, you can cook it in water and add coconut or almond milk at the end for a vegan version.
Yes, daliya has a low glycaemic index, but avoid adding jaggery or honey.
Yes, cook and refrigerate plain daliya, then add milk and nuts before reheating.
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