Barley Carrot Kheer

-

1/4 cup Broken Barley
1 small carrot
11/2 cup milk(I used fat free)
3 table spoons sugar
3 cashews
extra milk to cook barley and carrots
few strands of saffron
1/8 tea spoon of crushed cardamom
few cashew nuts and raisins for garnish

The first step is to process the barley to a coarse rawa consistency. Please refer to my Instant Barley and Rawa Idli recipe. Next, the barley and the carrots have to be cooked. Take water and milk together equal to a cup in a vessel and add the barley rawa. You can use full measure of milk if you want. Chop the carrots into slices and take them in a vessel with milk just enough to cover them. Add the 3 cashews. Cook both of them together for about 10 minutes on low heat after a whistle or upto 2 to 3 whistles. In the meanwhile, boil the milk thoroughly in the microwave.

Once the pressure is released, take the carrots with the milk and grind into a smooth paste. You can add more milk if you want while grinding. Bring it to the stove top and cook until the raw smell is gone. Add the cooked barley to the carrot puree along with the boiled milk. Let this all blend together and come to a boil on a medium flame. Add the sugar and let it come to a boil again. The amount of sugar that I used was only 2 tbsps and was just the right amount as I served the kheer warm. This was quite enough to satiate my sugary taste buds. If it is going to be chilled before serving you would definitely need more sugar. That is the reason I put in 3 tbsp in the ingredients.

This kheer is going to get thicker in consistency as it cools down. If you want you can add an extra cup of milk to begin with itself. Just remember to adjust the sugar accordingly.

Garnish with some roasted cashew nuts and raisins(I prefer not to use raisins)

This recipe goes towards Wholesome Grain Cooking - Barley event of Sanjeetha.

Comments

  1. Priya SureshMarch 25, 2011 at 3:16 AM

    Yumm, kheer looks super delicious..

    ReplyDelete
  2. HariniApril 10, 2011 at 6:50 PM

    Looks very good..
    First time here..you have started a good collection of recipes for sure!
    This kheer was in my mind for a long time..

    ReplyDelete

Post a Comment

Popular posts from this blog

Steel cut Oats Upma

-
Image
1 cup steel cut oats 1/2 of an onion chopped fine 1 medium carrot 1/3 cup each of frozen beans and frozen peas 1-2 green chilies chopped small piece of ginger grated 1/2 tsp mustard seeds 1 tsp urad dal few curry leaves Heat up a spoon of oil or ghee and roast the oats till it changes color and you begin to get a nice aroma.  Keep it aside. Heat up a table spoon of oil and splutter the mustard seeds followed by urad dal.  Add the chilies and ginger and stir for 1/2 a minute.  Follow it with onions and saute it on high for a minute. Add the beans and add the carrot and peas after a minute.  Add salt just enough for the vegetables and cook covered on low to medium heat for 3 minutes.  In the meanwhile heat up about 2 cups of water and add it to the vegetables. Once it begins to bubble, add the oats and the needed salt and let it come to a nice boil.  Cover the pan with a lid and cook the oats on low heat.  It took about 20 minutes for ...
Read more

Cabbage, Potato and Capsicum curry

-
Image
This is one of my favorite ways to eat cabbages with rotis.  The addition of bell peppers give a nice flavor to it, the green one being the best. 12 oz cabbage chopped 2 medium size potatoes chopped 1 orange capsicum chopped 1 small onion chopped(optional) 2 garlic cloves ginger piece 1-2 green chili 1/2 tsp each of cumin and dhaniya powder 1/4 tsp chili powder salt to taste 1/2 tsp garam masala Take a table spoon of oil and splutter 1/2 tsp of cumin seeds.  Add the onions and saute for about 2 minutes and add the ginger, green chili and garlic all finely chopped.  Saute further for a minute and add the potatoes.  Saute these for about 2-3 minutes before adding the cabbage and the orange peppers.  Add salt, dhaniya jeera powders and the chili powder and stir together well.  Lower the heat and cook the vegetables covered until soft.  Add the garam masala in the end and stir everything well. Enjoy these with some nice hot chapathis!!...
Read more

Flax Seeds Watermelon Dosa and Moong dal Sambar

-
Image
As mentioned in my earlier post,  I successfully tried the watermelon dosa with some left over batter I had.  To make it even more nutritious, I added some milled flax seeds which I always keep in stock in my pantry.  I have added these to the dosa batter in the past and my kids have not realized that they were eating them. I got so overjoyed with my attempt that I soaked a small batch of rice over the weekend to make some more crispy dosas.   But this time, I decided to make these dosas using brown rice.  Below I have given the recipe for this as well and the recipe for the quick sambar that I made to go along with the dosas. 2 cups fermented idli batter 1 cup cubed watermelon rind 1 tablespoon  milled flax seeds Grind the watermelon rind into a puree and mix  this and the flax seeds with the batter and make dosas with this batter.  Very tasty and nutritious!! We enjoyed these Dosas with the Moong dal Sambar given below  ...
Read more