If you recall in my earlier post, I had mentioned that a mom of one and a half year old girl had asked me to post recipes that will help her daughter gain weight. I said I’ll look up such recipes and I started by searching for kheer recipes. I made carrot poha kheer first. After executing operation poha kheer successfully, I was a little more confident about making kheers. So as usual with Google’s help, I looked up a few variations of sweet dalia kheer recipe and then customized them as per my requirement. This time I cooked it correct the first time unlike poha kheer, which took three attempts. “Do not boil milk with jaggery in it”—lesson well learnt. 🙂
So far I haven’t added dry fruits in the kheer while cooking it. I place them on top of the kheer, and Devansh eats them first and then the kheer. As I had mentioned, he tends to swallow soft food without chewing. He can and does chew dry fruits when he’s eating them separately. But mixing them with soft food doesn’t work for him. If you are making kheer to help your child gain weight, then you ideally should add dry fruits to the kheer.
For smaller babies however, you should ensure that they’re in the form that can be swallowed easily. You can powder dry fruits like almonds, cashew nuts, and pistachio, and add them to the kheer. Chewing raisins can be tricky for smaller babies even if you cut them in small pieces. So you will need to customize the kheer based on your baby’s developmental stage.
Dalia Kheer, A Sweet Cracked Wheat Dessert Recipe
- 4-5 tbsp dalia (broken wheat)
- 2 cups whole milk (see note below)
- 1/4th tsp th tsp cardamom powder
- jaggery to taste
- cashew nuts (see note below)
- 2 tbsp homemade ghee (clarified butter)
- Heat a cooker, and add one and a half tbsp ghee.
- Add dalia and keep stirring till dalia starts changing color. (I always use organic dalia because we don’t wash dalia before cooking. So it’s important to ensure that it is pesticide free.)
- Add one cup water just when it starts to turn light brown, and then close the cooker with its lid.
- Cook dalia on low flame for about 10 minutes. (I use a small cooker which whistles approximately 5-6 times in that duration. You have to ensure that dalia is properly cooked in the cooker at this stage.)
- Meanwhile, boil some water in a vessel and melt jaggery in it. (Don’t make this syrup too watery.)
- After dalia is cooked, open the lid of the cooker and add milk.
- Keep stirring till the kheer thickens to the desired consistency (this should take around 10 minutes).
- Add cardamom powder, mix it properly, and then turn off heat.
- Add jaggery syrup and mix it properly with the kheer.
- In another pan, roast the cashew nuts in some ghee till they turn light brown.
- Garnish the kheer with cashew nuts and serve it while it’s warm. (If your child's too small to eat the cashew nuts, you can add powdered cashew nuts to the kheer at the time of adding cardamom powder.)