How coarse should daliya be for a savoury upma versus a milk kheer?

I have been buying one grade of daliya and using it for both a savoury upma and a milk kheer, and neither is quite right. The upma wants some separation and a little chew, while the kheer wants the grain to break down and thicken the milk. Using one coarseness means one of the two is always a compromise. Do you keep two grades on hand, or is there a single middle grind that genuinely works for both?

Sign in to join the discussion.