Cracked wheat is made from raw whole wheat grains (not steamed or parboiled), that have been cracked or broken into fine kernels, have firm and fine texture. When cooked, it has a very hearty, nutty, chewy and delightful taste.
Fine ground wheat kernels (dalia) are versatile staple of Indian cuisine, usually used to prepare wheat kheer or sweet lapsi w/ milk. Also used in pilafs, soups, bread and other vegetables, meat and grain dishes.
Cooking instruction: Wash, drain, soak & drain. In a panover with water, salt to taste, bring to boil. Lower the heat, stir lightly & cook until soft and tender. Drain excess water.
