This is my 50-th post in this blog so I wanted to post something unique and of course healthy.
I adapted this recipe from Kaveri (Palakkad Chamayal) and altered it here and there.Thanks to Kaveri for this wonderful treat. The link for the original recipe is http://palakkadcooking.blogspot.com/2011/07/barley-coconut-milk-payasam.html
Now the recipe
Ingredients
- Barley - 1 cup
- Cholesterol free coconut milk - 200 ml (from Departmental Store-look at the picture below to see the cholesterol free tag)
- Powdered Jaggery - 1 1/4 cups
- Ghee - 1 teaspoon (optional)
Method
- Soak barley in water for about 8 hours or over night
- You will notice that barley would have swollen up due to water absorption
- Grind the barley in a mixer without adding water.It will be like a porridge
- Add around 21/2 cups of water to the barley and pressure cook for 4 whistles.Allow the pressure to escape on its own.Do not force and release (I kept two ladles aside for porridge preparation)
- Meanwhile mix jaggery with little water say around 1/2 cup (or even less) and dissolve jaggery in water (no need any consistency- so that makes the job simpler)
- Strain the jaggery syrup to remove its impurities.It will be clear
- Add the pressure cooked barley to the jaggery syrup and boil it for 5 minutes in a medium flame.Stir it now and then to avoid burning
- Dilute 100 ml of coconut milk with 100 ml of water and add it to the above mixture.Let it boil in a medium flame for 7 minutes and then simmer it for 3 minutes. The mixture will start thickening
- Switch off the stove and after a minute add the remaining 100 ml of thick coconut milk.Blend it well
- Add ghee on top if needed
Note
- You can also top with cashews and dry grapes fried in ghee
Hai Suhasini,
ReplyDeleteThanks for trying out this recipe..Hope you enjoyed it...I liked your idea of grinding the barley..will try it out next time I make...Glad to follow you