Barley Pudding - My guest post for Tuma's Tongue Treats
Servings 4
Ingredients
- 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
Instructions
- 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.
Notes
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.