Combine the wheat and ghee in a medium saucepan. Cook the mixture over medium-low heat for about 5 minutes, stirring regularly. Roast the wheat until it’s toasted, slightly browned, and aromatic.  You can also dry roast the wheat in the saucepan, but make sure you stir constantly to avoid burning.  You can also cook sweet dalia in a pressure cooker. Stir the wheat and water together and cover the pan. Stay close to the pan, because the mixture could froth up and boil over very quickly. Cook the wheat for 10 to 12 minutes, until it’s absorbed the water and taken on a soft and tender consistency. If the pan does boil over, remove the lid and stir the mixture. Place the lid on halfway to prevent it from boiling over again. Stir to incorporate the milk and spice into the wheat mixture. Leave the saucepan uncovered and continue cooking the dalia over medium-low heat. Stir regularly until the dalia reaches the consistency you like. For runnier dalia, cook the mixture just long enough to heat the milk, about 1 to 2 minutes. For a thicker and more porridge-like consistency, cook the mixture for about 5 minutes so the wheat absorbs more of the milk. Stir to mix all the ingredients evenly throughout the dalia. Leave the dalia on the heat for another 1 to 2 minutes to dissolve the sugar and heat the nuts and raisins. Taste the dalia before serving and add more sugar or milk, to taste. You can add a variety of extra ingredients to the sweet dalia, including dried fruit chunks, chopped figs, pieces of dates, and spices like cinnamon and saffron.

Summary:
Roast the cracked wheat in the ghee. Add the water. Add the milk and cardamom. Add the sugar, nuts, and raisins.