4 servings
10 min
30 min
15 min
A breakfast bowl of cracked wheat porridge, loaded with fruits and nuts. Delicious and nutritious!




  • In a pan, roast the broken wheat till it becomes golden brown. Add water and fennel seeds to it and cook till it softens. Add milk and let the contents come to a boil. Simmer on medium low flame till milk and broken wheat are well assimilated and start to thicken just a little bit.
  • Switch off the heat. Stir in the sugar. Allow the contents to cool or serve warm with fruits of your choice. If you intend to have the porridge with fruits, ensure that it is not hot, else one, they will taste horrible and two, they will release water and turn mushy.


Note: I have never cooked broken wheat in an open pan. Rather to hasten the process of cooking, I have always used a pressure cooker. Cook till the broken wheat has turned soft. If you use a pressure cooker, ensure that you cook it on the lowest possible heat.

Note: I like the porridge slightly thick so I cook it for a little more duration than normal along with milk. Also, I love to load it with fruits and nuts.

Note: You can prepare and refrigerate the porridge a day before and serve it cold the next morning.

Note: For some extra flavor feel free to add a pinch of cinnamon powder or cardamom powder.

Note: Feel free to chop the fruits and mix them into the daliya. I have displayed them garnished over the daliya for aesthetic purpose only.


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