Meetha dalia

Step 1: Melt 1 tbsp ghee in a pressure cooker or heavy saucepan over a medium-low heat. Add 2 ½ oz fine dalia (broken wheat) and stir for 3–4 minutes until it smells nutty and turns a shade darker. Common mistake: skipping the roast; unroasted dalia cooks into a gluey, pasty porridge.

Step 2: Pour in 1 ½ cups water carefully (it will sizzle). Pressure cook on a medium heat for 3 whistles, about 10 minutes, and let the pressure drop by itself. In an open pan, cover and simmer for 15–18 minutes, stirring now and then, until the grains are soft and have soaked up the water.

Step 3: Meanwhile, put 1 ⅝ oz jaggery in a small bowl with 2 tablespoons of warm water and leave it to dissolve.

Step 4: Open the cooker, add 2 cups whole milk and 1 tbsp raisins and simmer uncovered over a low heat for 6–8 minutes, stirring often, until creamy and the raisins have plumped up.

Step 5: Turn off the heat and wait a minute until it stops bubbling, then strain in the jaggery syrup and stir in ¼ tsp ground cardamom. Adding jaggery to boiling milk can curdle it.

Step 6: Ladle into bowls and top with 8 almonds and 1 banana if you like. Serve warm; it thickens as it stands, so add a splash of hot milk if needed.