Tuesday, September 2, 2014

Barley payasam ~ Jau ki kheer ~ Indian Milk pudding with barley

Festival season means there are a lot of occasions for making sweets these days. The other day  when I was flipping through a channel I came across a cooking show that was showcasing a barley kheer that looked and sounded really promising. Since the very next day was Ganesh chathurthi, I decided to add one more sweet for the occasion and included barley kheer on my to do list. Luckily I had all the ingredients on hand and I did not have to make a run to the grocery store just because of my last minute addition :)

Since I was cooking at the time of the show, I did not note down the proportions, just made a mental list of the ingredients. I went with my instincts with regard to proportions, but the kheer turned out very well. Definitely a winner, it was quick, easy and delicious. It hardly took anytime at all to get done, it was pretty effortless. This is the first time I used barley in a sweet dish, usually any time I reach for barley it is to use it in some kind of savory recipe.  If the thought of using barley in a kheer/ payasam intrigues you too, give this one a try and enjoy it with your family for any festive occasion or even just to indulge over the weekend :)

Click here for a printable view of this recipe

Ingredients and Method to make Barley Payasam  (adapted from a tv program)
1/4 cup pearl barley (jau/ vargodumai)
2 and 1/2 cups whole milk (doodh/ paal)
1/4 cup sugar (shakkar/ sakkarai) (see notes)
1/4 tsp green cardamom seed powder (choti elaichi/ ellakai)
1 Tbsp clarified butter (ghee/ nei)

5 almonds cut fine (badam)
1 Tbsp broken cashew (kaju)

Soak barley in sufficient water overnight. Drain and fill with fresh water and pressure cook until soft. About 3 whistles in the pressure cooker is sufficient to cook the barley.

Heat ghee in a heavy bottomed pan, add cashews and almonds and stir until golden brown.Add cooked barley and stir a couple of times. Break off lumps if any.

Add milk and sugar and simmer for a few minutes until milk thickens to desired consistency. Do keep in mind, the kheer thickens further when cool. Add cardamom powder and mix well. Simmer another minute or two.

Remove from heat, serve hot, at room temperature or chilled.

Serves approx 2 to 3

With this quantity of sugar, the kheer turns out mildly sweet, if you want a more pronounced sweetness, you can increase the quantity of sugar to 1/2 cup or to taste.

If you are looking Kheer/ Payasam/ Indian pudding recipes, here are a few more

Oats Poha Kheer ~ Oats Aval payasam ~ Beaten rice flakes pudding

Gajar kaju kheer ~ Carrot cashew payasam

Badam Kheer ~ Payasam ~ Indian almond pudding
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