Bulgar Wheat Kheer (Daliya)

     One of my favourite comfort food in winters is bulgar wheat kheer. The hot bowl of this kheer in the subzero temperature takes me straight to the heaven. It's hard to express that feeling in words; it's something to be experienced!!
     Actually, to make authentic wheat kheer, the wheat is soaked in water overnight, then crushed and hulled. It is a quite lengthy procedure. My mum makes the most amazing kheer by this procedure. But in our busy lives, I opt for the short cut version of readymade bulgar wheat.
        This kheer is very tasty as well as very nutritious. Unfortunately, my children don't eat it because its colour is not very appealing to them. But a bowlful of this kheer can give them a lots of nutrients.

Ingredients and Recipe-
Crushed bulgar wheat 1 cup
Shredded fresh coconut 1 cup
(I normally use frozen coconut. If fresh or frozen both are not easily available, dessicated coconut can also be used)
Jaggery 1 cup
Sugar 1/2 a cup
Poppy seeds (dry roasted and powdered) 2tbsp
Nutmeg powder 1/2 tsp
Almond and cashew nut pieces
Milk 4 cups

1) Wash the bulgar wheat and take it in a small pressure cooker. Add 2.5 cups of water and take 4-5 whistles. After that also, let it cook on low flame for 20 min.
2) When the steam esacapes completely, open the lid. Proper cooking of the bulgar wheat is very important because if its undercooked, the kheer becomes hard for digestion.
3)Now add shredded coconut, jaggery, sugar, roasted poppy seed powder and mix well.
4) Next add  nutmeg powder and almond, cashew nuts pieces and mix well. The dish which is ready at this stage is called 'Lapsi'. This too tastes very yummy to eat.
5) Add the milk to the lapsi and let it boil for 4-5minutes on low flame. Serve the kheer hot.
6)The lapsi can be made beforehand. It stays in the fridge for 8/10 days. Then milk can be added just before serving to have a tasty and healthy dessert!!
        Get started then and let me know the outcome!!