Barley coconut milk payasam

Ingredients

• 1. Barley ? 1 small cup
• 2. Powdered Jaggery ? 2 ½ cups (same cup as Barley)
• 3. Coconut Milk ? 200 ml (Store bought)
• 4. Ghee ? 1 tsp

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Preparation

• Soak barley in water for 3 to 4 hours. Pressure cook with enough water for 3 to 4 whistles. Heat a Kadai, add the powdered jaggery. Add just a little water for the jaggery to dissolve completely. Strain the jaggery syrup and pour it back into the Kadai. Now add the cooked barley and let it boil for 3 ? 4 minutes. Dilute about 100 ml (i.e half of the coconut milk) with equal amount of water and add it to the barley jaggery mixture. Let this boil for about 10 minutes in medium flame. Turn off heat and finally stir in the thick coconut milk extract. Mix well. Also add a tsp of ghee for flavor.

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