Almond Barley payasam/ Almond Barley Kheer

When thinking about the CWF- Barley event by Kiran of Sumadhura, this recipe came to my mind. Thought of adding the barley pearls to the payasam instead of the usual sago. In order to make it richer, I have added the ground almond powder. Barley together with the almonds in the milk turned out to be a great dessert.

Things needed

Barley - 1/4 Cup

Milk - 2 Cups

Almond powder - 1/8 Cup ( Have used home made almond powder)

Sugar - 1 1/2 Cups

Cardamon powder - 1/2 Tsp
Vanilla extract - 1/4 Tsp
Cashew nuts and Raisins - For garnishing

Wash and soak barley for around 15 minutes. Boil barley with about one cup of water. Cook it until its 3/4 done without letting turn mushy. Now add milk, sugar, almond powder to cooked barley and bring it to boil. Add cardamon powder, cashew nuts, raisins, vanilla essence and boil the payasam for 10 more minutes on medium flame. Almond Barley payasam is ready to be served warm.

This payasam tastes better when served bit warm. Flavor of the almonds, chewiness of the barley pearls together make the payasam great!!  Barley in paysam was tasting very similar to sago except that they are bit larger that the usual sago pearls.

This payasam goes to the CWF - Barley event and to Akila's Dish name starts with - A event