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… 🙂
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
- 200 gm barley
- 500 ml milk
- ½ tsp cardamom powder
- ½ tsp cinnamon powder
- A pinch of salt
- ¼ 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.