Also known as
Cracked wheat, Dalia, Bulgar, Burghul, Fada, Lapsi, Bulgar Wheat, Couscous
Broken wheat or cracked wheat or couscous is made by milling whole raw wheat grains coarsely. Wheat is cleaned and husked and then processed to the required size. It is highly nutritious as it does not undergo refining. Such cracked wheat has a large number of uses, especially as a dietary supplement. When broken wheat is cooked, it has a hearty, warm aroma and a delightful, grainy taste. It is slightly nutty and chewy.
Bulgur wheat is also made by cracking wheat kernels. Bulgur, however, is made from wheat kernels that are steamed and toasted before cracking, so they develop a rich, nutty flavour. Bulgur also requires minimal cooking, since it is already partially-cooked.
Broken wheat may be ground into coarse, medium or fine kernels.
Large-sized broken wheat
Large-sized broken wheat has a firm texture. It can be used as a cereal, or in casseroles, salads and stuffing. Toast them to boost the flavour and shorten the cooking time.
Medium-sized wheat kernels are usually used for savoury preparations like upma or namkeen dalia.
Fine-sized broken wheat
Small, crushed wheat kernels have a firm and fine texture. These are usually used to prepare broken wheat kheer or sweet lapsi with milk.
Cooked broken wheat (dalia)
To cook broken wheat, first clean and wash well with water. Drain using a thin strainer and then soak in water for 20-30 minutes. In a deep pan, add the soaked broken wheat along with water and salt. There should be enough water to cover the wheat well. Boil on a medium flame and simmer, stirring in between till the broken wheat turns soft and is cooked well. Drain the excess water (if present) and use as required.
How to select
• Read the labels and the expiry date before buying.
• The broken wheat should be clean, evenly-sized and without any foreign particles like dust or stones.
• It is often used to make soups and to stuff vegetables.
• Many people use it as a staple, serving vegetables or meats alongside it.
• It can also be used in grain pulaos, multi-grain breads and pancakes.
• In Middle Eastern cuisine, Tabbouleh salad made of broken wheat is very famous
• In India, several kheers and sweet dishes like lapsi are prepared using broken wheat.
• In south India, broken wheat kheer prepared along with coconut milk and jaggery is a festive delicacy.
• Broken wheat upma is yet another popular breakfast or snack item in India. The savoury preparation is similar to rawa upma with vegetables.
• It may be prepared as a soft-cooked bhaath, along with lentils, veggies, peanuts and tamarind pulp or lemon juice for tang.
How to store:
• Broken wheat should be stored in an airtight container in a cool, dry and dark place.
• Because broken wheat is made from whole wheat berries, it carries a great deal of nutrition and fibre, since it includes the outer bran and germ of the wheat.
• For this reason, it is often added to healthy diet plans.
• It is also a good source of iron, magnesium and phosphorus.
• Broken wheat is more nutritious than rice, because it contains more fibre, more vitamins and minerals, and has a better glycemic index than white rice or refined flour.