Barley Kheer
Barley kheer is a creamy dessert made by simmering barley grains in milk and sugar. I made this kheer vegan using coconut milk. It offers a delightful texture and a subtle nutty flavor, distinct from traditional rice kheer. Infused with cardamom and garnished with nuts, it's a wholesome and nutritious sweet treat. It's one of the best summer foods as it keeps the body cool.
Equipment
- 1 Bowl
- 1 Spoon
- 1 Pressure Cooker
- 1 Vessel
- 1 Spatula
- 1 Plate
- 1 Small bowl
Ingredients
- 1 cup Barley / Jau
- 4 cup Water
- ¼ cup Cashews
- ¼ cup Almonds
- 5 pieces Cardamom
- 2 tbsp Ghee
- 4 cup Coconut Milk
- 1 cup Water
- 400 gms Grated Jaggery
- 20 pieces Chopped Coconut Fresh
Instructions
- Wash 1 cup Barley / Jau in water soak into water for at least 1 hour. It becomes double the size and softer.
- Now take pressure cooker and transfer Barley to it leaving water. Now add 4 cup Water and put on high flame for 1st whistle and then on low flame for 4 -5 whistles.
- Chop ¼ cup Cashews, ¼ cup Almonds, smash 5 pieces Cardamom and grate Jaggery till the barley gets cooked.
- Now remove cooker from the flame and let it cool down, After it cools down open and check barley if it's cooked.
- Now take a vessel of big size and add 2 tbsp Ghee, after ghee gets hot fry Cashews and Almonds. After frying remove them in a small bowl.
- Let the Ghee be in vessel and add Barley while vessel is on a low flame. Add 4 cup Coconut Milk, and 1 cup Water, keep stirring and cooking on low flame for 5 mins.
- Now add 400 gms Grated Jaggery and 1tsp Cardamom powder. Add 20 pieces Chopped Coconut and stir and cook for 25 - 30 minutes on low flame until the thick consistency is observed.
- Add fried dry fruits, mix it and turn off flame. Remove from stove and keep the vessel for 2 hrs. of rest and let it cool down. Barley kheer is ready.
Video
Notes
Can be served freshly or can be served after couple of hours of refrigeration.