DISCOVER THE HAVELI OF TALES
DISCOVER THE HAVELI OF TALES
WHEAT PORRIDGE
The recipe most requested by our guests is the cracked wheat porridge we make every morning from grain grown on our farm. Made in India since earliest times, wheat porridge was the staple diet of Roman Britain and medieval Europe, a basic food in African and Asian countries. In rural Rajasthan, this is how you start the day.
At our farm we grow organic Sharbati wheat, which has a distinctive, nutty flavour.
100g cracked wheat 1 tbsp ghee 1.5 litres full fat milk 1/2 tsp cardamom powder 2-3 tbsp sugar
cashew nuts, roasted raisins fresh cream or yogurt sa
To crack whole wheat grains, put them in a kitchen grinder or blender for a minute until each grain is broken in 2 or 4 pieces.
Melt a spoonful of ghee (clarified butter) in a wok over medium heat. Add the wheat, turning with a wooden spatula or spoon until golden brown and it starts to give off a roasted aroma (if you prefer, you can just dry roast the wheat in the wok without ghee).
Transfer to a pressure cooker and add 300-400 ml water. Put the lid and whistle on and cook on high heat until the first whistle. Turn off the heat and allow to cool. (If you don’t have a pressure cooker, add 500ml water to the wok and cook with the lid partially open until all the water is absorbed).
Return the wheat to the wok, add the milk and cook uncovered for around 50 minutes. Add the cardamom powder and sugar and turn off the heat.
Serve warm, garnished with ghee-roasted or dry-roasted cashews, and a few raisins. For the best flavour, add a little salt before serving. For a richer daliya, fresh cream may be added.
