Gluten-Free Dalia

Ingredients

• 1 cup Sorghum Dalia (Cracked Sorghum)
• 3 cups Milk
• 0.5 cup Sugar
• 0.25 tsp Cardamom Powder
• 2 tbsp Almonds
• 2 tbsp Raisins

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure 1 cup of Sorghum Dalia into a fine-mesh sieve and rinse it thoroughly under cool running water. Set aside.
2. 2Pour the 3 cups of Milk into a large heavy-bottomed pot. Place the pot over medium-high heat and bring the milk to a rolling boil, approximately 100°C.
3. 3Once the milk is boiling, reduce the heat to low. Carefully add the rinsed 1 cup of Sorghum Dalia to the pot. Cook for 20-25 minutes, stirring occasionally to prevent sticking, until the dalia is tender and the porridge has thickened to your desired consistency. You will notice the dalia grains have softened and absorbed most of the liquid.
4. 4Stir in the 0.5 cup of Sugar and the 0.25 tsp of Cardamom Powder. Continue to cook for another 2-3 minutes, stirring constantly, until the sugar is fully dissolved and the cardamom is fragrant.
5. 5Remove the pot from the heat. Divide the Gluten-Free Dalia evenly among four serving bowls. Garnish each bowl with 1 tbsp of Almonds and 1 tbsp of Raisins.

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