Matar Dalia Kheer / Broken Wheat Porridge with Peas

Matar Dalia Kheer is creamy delicious milk based dessert. Made from nutrient rich broken wheat, green peas , milk , and jaggery this porridge is easy to prepare and is very healthy and nutritious. Using green peas in a dessert sounds a bit unusual but believe me the kheer is surprisingly flavorful and delectable and with a beautiful green color , it is appealing to the most fussy eaters as well. The matar dalia kheer is gluten free and can be made with either fresh or frozen peas and tastes good equally when served warm or chilled.

I often make dalia kheer at home as it is filling , nutritious and delicious. my family loves its creamy texture. At first i used to make it with sugar but now mostly replace jaggery with refined sugar in almost all my desserts. This time i thought of adding an unusual ingredient into it. Yes, green peas or matar is regarded as an ingredient that we use in savory dishes like pulao, curries and savory snacks.

The idea behind this matar dalia kheer came from Kalyani who suggested #UltaPulta as the #210th theme for #FoodieMondayBlogHop. Kalyani is a versatile blogger who blogs at Sizzlingtastebuds.com . Her blog is a home to a plethora of delicious and healthy dishes mostly vegan . I have bookmarked many of her South Indian dishes to try out. I like her writing style and her conscious effort to use refined free ingredients in her cooking. As per the theme we had to use a traditional savory ingredient in a sweet dish or vice versa. The first thought which popped into my mind was a beetroot halwa , but then i thought it is quite common and lets think a bit out of box and came up with this delectable matar dalia kheer. I am glad i made this dessert.

                                                      
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4

Ingredients: Measurement used 1 cup = 250 ml

• 2 cup milk 
• 1/2 cup green peas
• 1/4 cup broken wheat / dalia
• 1/4 cup jaggery powder
• 1 tablespoon ghee
• 2 tablespoon almonds, slivered
• 1 tablespoon raisins
• 1 tablespoon broken cashews
• 1/4 teaspoon cardamom powder

Method:

1. Heat a sauce pan with 1 cup water. Add green peas to it and blanch the peas for 3-4 minutes. Once done, drain the peas and keep aside to cool down. On cooling, grind the peas to a fine paste without adding water to it.

2. Meanwhile in another sauce pan heat the milk on medium flame. Once it boils, lower the flame and allow the milk to reduce further while stirring occasionally.

3. In a non-stick pan heat 1 teaspoon ghee and fry the cashew and raisins. Once they turn golden brown remove them and add broken wheat to it. Roast until the dalia turns light brown and you get a lovely nutty aroma.

4. Next, take out the toasted dalia onto a plate and add remaining ghee to the same pan. Now add the ground green peas paste to it and saute for 2-3 minutes until the peas cook well and you see ghee oozing out from the sides of the pan.

5. At this stage, add the reduced milk and stir well until the green peas paste blends well with the milk and there are no lumps. Add the roasted dalia  followed by the fried cashews and raisins and give a good mix.

6. Allow the kheer to simmer for 5-7 minutes while stirring intermittently and then put off the flame. Add cardamom powder followed by jaggery powder and stir well. The jaggery powder will melt quickly in the hot kheer.

  7. Lastly, spoon out the creamy delicious matar dalia kheer in individual serving bowls, garnish with almond slivers and serve hot or chilled !

Recipe Notes:

• Recipe Source
• You can use either fresh or frozen green peas in this recipe. I have used fresh ones. If using frozen, thaw the peas before blanching them. You may blanch the peas in microwave as well for 3-4 minutes.
• For vegan version use any plant based milk like almond or soy milk and replace ghee with a neutral cooking oil.
• You may adjust the amount of jaggery as per your taste.

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