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Traditional dalia is made with cracked wheat, but many Pakistani households now make this milky, cardamom-scented version with oats instead - same nostalgic winter-morning comfort, just built around a grain that's quicker to cook and easier to find. Simmered slowly in milk until it turns thick and almost dessert-like, this is the porridge generations grew up on.
Per serving
290kcal
Calories
10g
Protein
40g
Carbs
10g
Fat
Prep Time
5 min
Cook Time
12 min
Servings
2 people
Difficulty
easy
3g
Fiber
22g
Sugar
Follow step-by-step with voice guidance.
In a saucepan, bring the milk to a gentle boil over medium heat, watching closely so it doesn't boil over.
Once the milk is simmering, stir in the oats and reduce the heat to low.
Cook uncovered, stirring frequently, for 8-10 minutes, until the oats soften and the mixture thickens to a creamy, porridge-like consistency.
Stir in the sugar and cardamom powder, and continue simmering for another 2-3 minutes, until fully dissolved.
Remove from the heat and stir in a small knob of butter for extra richness, if using.
Ladle into bowls and top with the chopped almonds and raisins before serving hot.
Watch the Milk Closely: Milk can boil over quickly and unexpectedly, so stay near the stove and keep the heat at medium or below once it starts simmering. Stir Frequently, Not Occasionally: Because this cooks in milk rather than water, oats can stick and scorch on the bottom if left unstirred for too long - check and stir every minute or so. Adjust Thickness with Extra Milk: If the dalia gets too thick as it sits, simply stir in a splash of warm milk to loosen it back to your preferred consistency.
The original dalia is made with cracked wheat (broken wheat), but many households now make an oats-based version for convenience, keeping the same milky, cardamom-flavored preparation.
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