BY CHEF DEBDUTTA BANERJEE,
( EXECUTIVE CHEF)
ITC FORTUNE PARK PUSHPANJALI,
DURGAPUR
INGREDIENTS:
1. Barley -100 gms
2. Coconut milk -500 mls
3. Jaggery -45 gms
4. Green Cardamoms -5 gms
5. Ghee -60 mls
For Garnishing:
1. Cashew Nuts -10 gms
2. Raisins -10 gms
3. Ghee/oil for shallow frying
METHOD:
•Wash pearl barley well and drain.
• Mildly roast barley in ghee on slow fire till it become golden colour
• Separately boil the milk adding cardamom & jaggery to it, reduce it to a consistency where the coconut milk become medium thick.
• Then add roasted barley in milk & heat the entire milk & barley for few minutes.
• Adjust the amount of jaggery and add more coconut milk and/or water to get the right consistency according to your taste. This kheer thickens as it cools.
• To make it more luscious, garnish with ghee or oil roasted (if vegan) chopped cashew nuts and raisins.
• Mix in the nuts and raisins and serve mouthwatering, delicious, healthy and vegan Barley Payasam hot or chilled.
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