Barley Pudding

27. Barley PuddingPin



I am really excited to start this New Year at a pretty lady’s blog, somebody who is gorgeous by her face as well as in her mind… 🙂 My friendship with Sowmya, or as she is lovingly called Tuma, started as a mere accident. Even though I really don’t remember how it all started – my memory has been talking a terrible downhill for the past few years now! Hehe… – but as of now, I know that she is a lovely friend that I cherish, definitely one among the many virtual friendships that I adore! Her blog has some lovely Tam-Brahm vegetarian delicacies with some simple and straightforward pictures. Tuma was a guest over my little space while I enjoyed my vacation and now she felt it was time for me to come over as guest to her place.


The barley pudding I decided to give her, was something made by accident and it was a delightful one to say… To read more of the story and this simple recipe, do hope on to Sowmya’s space… While you all go ahead and have a look at the post, here is wishing all of you a wonderful start of the year and a lovely year ahead, InShaAllah… 🙂


27. BP1Pin


Before I end this post, let me put down one more thing… Imagine the situation – I was in my colleague’s car, and we were waiting near the signal next to office. My phone started ringing and he switched off the radio so that I could attend the call. I saw a Singapore number flashing. I was a bit stuck – who is calling me from Singapore? I answered the phone with a lot of questions in my mind and then I heard, “Hello Rafee? Sowmya here…” Then we went on to speak for another few minutes, with me showing all the signs of nervousness of starting while she had really no qualms! This happened on Tuesday around 7:30 am local time. Thank you so much dear for the call, truly was surprised and elated too! <3



Barley Pudding - My guest post for Tuma's Tongue Treats

Course Dessert
Cuisine Indian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Author Rafeeda


  • 200 gm barley
  • 500 ml milk
  • 1/2 tsp cardamom powder
  • 1/2 tsp cinnamon powder
  • A pinch of salt
  • 1/4 cup raw sugar as required
  • Toasted almonds for topping


  • Wash the barley well. Drain.
  • In a pressure cooker, pour water at least three inches over the barley and cook for three whistles on high flame. Allow the pressure to go by itself. Drain the cooked barley of the water and set aside.
  • In a saucepan, combine the remaining ingredients, except the almonds and bring it to heat.
  • As the milk starts heating, add the cooked barley and mix well. It may lump but stirring will cause it to break. Cook the mixture till it thickens.
  • Using a hand blender, blend till smooth or as you like it. I blend it leaving some bites.
  • Serve warm topped with toasted almonds. It tastes good when cold as well.


Do not discard the drained water from the cooked barley. You can add more warm or cold water, squeeze in some lemon and sweeten with honey to have it like a drink, something that we so colloquially call as “barley vellam” (barley water). This water is known for its calming effects on the intestine.



Join the Conversation

  1. never tried pudding with barley nice idea Rafee..looks delicous..hapy new year

    1. Rafeeda AR Author says:

      Thank you so much Vidya…

  2. Delicious guest post dear..Happy new year 🙂

    1. Rafeeda AR Author says:

      Thank you so much Priya… 🙂

  3. adipoli pictures raf.. super!

    1. Rafeeda AR Author says:

      Thanks a lot Fami…

  4. My pleasure. It was lovely talking to you ma. happy New Year

    1. Rafeeda AR Author says:

      Thank you so much dearie…

  5. Wow rafee,yummy pudding dear.happy new year

    1. Rafeeda AR Author says:

      Thank you so much Ramya…

  6. Nice write up:-)
    Nice picture taken and hopping to see the recipe,can’t wait:-)

    1. Rafeeda AR Author says:

      Thank you so much Hiba… 🙂

  7. Barley pudding adipoli

    1. Rafeeda AR Author says:

      Thanks a lot Beena…

  8. yummm looks delicious, happy new year! hoping off to check the rest of the recipe

    1. Rafeeda AR Author says:

      Thank you so much Nammi…

  9. adipoli pics Rafee…it looks so tempting…I love that tray…:)

    1. Rafeeda AR Author says:

      Thanks a lot Anupa… that tray is one of my favorites… 🙂

  10. This looks so creamy and delicious! Definitely want to try this, in shaa Allah. Pinned ????

    1. Rafeeda AR Author says:

      InShaAllah… please do let me know when you try… 🙂 Thanks a lot dear…

  11. Gail McGuigan says:

    What is 3 whistles over a high flame? Maybe you could convert the time to an electric pressure which is more common. Thank you.

    1. Rafeeda AR Author says:

      In an Indian kitchen, pressure cooker is more common and hence the use. You can keep the cooking time as much as you would need to get barley properly cooked and soft…

  12. Jacqueline says:

    Nutritional information?

    1. Rafeeda AR Author says:

      I am sorry, I don’t have the option for the same…

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

The Big Sweet Tooth © Copyright 2021.
All rights reserved.
Customized & Maintained Host My Blog