Barley Kheer Recipe - Barley Payasam Recipe - Festival Recipe - Naivedyam Recipes - Dessert Recipes

When I heard about Barley Payasam/kheer sometime ago, I was quite skeptical about how it will taste. So, I never thought of making it at home. However, recently, I tried this at one of the restaurants. To my surprise, it tasted nice (yes, I was pleasantly surprised by the rich taste). It was made with coconut milk & Jaggery. Sometimes, you do get surprises (in the taste). I decided to try it out and it went into my list of dishes to try (and of course to post). I have done with milk rather than coconut milk. Both tasted good. I have closely followed my Sago Kheer recipe
Barley - 1/2 cup
Milk - 3 Cups (I have used low fat milk)
Sugar - 2-5 tablespoons (adjust to your sweetness.)
Ghee - 1 teaspoon
Cardamom powder - 1/4 teaspoon
Cashew Nuts - 1 tablespoon


Wash and soak barley for 2 hours. Drain the water.

Heat ghee and fry cashew until brown color. Remove it and keep it aside.
Add soaked barley and add water (I have added 2cups). Pressure cook it (I have cooked for 5 whistles. Adjust to your Barley)
Once cooled down, open it and add milk. 
Add sugar. In low flame, continue to boil until Milk is reduced to half.
 Add cardamom powder and chopped nuts. Mix well. 
It can be served hot or cold, but personally, I like it cold. Enjoy!