Ingredients:
1 cup dalia (wheat rawa)
¼ cup rice washed and drained
½ cup chick peas
½ cup white beans
½ cup raisins
½ cup chopped dried figs & apricots
1 tablespoon lemon zest
1 ½ cup sugar
½ tsp cinnamon powder
¼ cup pomegranate pearls
Method:
· Soak dalia, beans, chick peas and raisins in separate bowls for 6 hours
· In a Prestige Durastone Kadai drain the dalia and cook with 4 cups water for half an hour on low flame till tender.
· In another similar kadai cook the beans and chick peas for 20 minutes till they go soft.
· Add the rice to cooking dalia, add 2 cups water and cook on low flame for 10 minutes till it becomes tender and the mixture becomes creamy.
· Add sugar to this cooking mixture and add cooked beans and chick peas.
Mix well adjust water if too thick and cook further for 5 minutes.
· Add lemon zests, raisins, figs and apricots and cook further for 5 minutes till it becomes thick like a porridge consistency.
· Remove from heat, pour into individual servings and chill.
· To serve sprinkle cinnamon powder and pomegranate pearls.
Preparation time: 1 hour
Cooking time: 1hour 45 minutes
Serves: 4
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