Fatima Rizvi
Member
- Joined
- Apr 11, 2020
- Messages
- 91
Ingredients:
Directions:
In bowl,add barley,water,clean impurities,wash few times and strain well.
Add water and soak for 4 hours,after soaking,strain well and let it dry completely on muslin cloth.
In wok,add barley and dry roast on low flame until brown (18-20 minutes) and keep mixing continuously (wait for cracking sound).
Let it cool down.
In blender,add roasted barley and blend to make a fine powder and strain with the help of the strainer (use as barley porridge).
Can be stored in airtight jar for up to 3 months (yields approx. 500 gms).
In serving glass,add jaggery,sattu,water,lemon juice,black salt and mix thoroughly.
Add ice cubes & serve!
- Jau (Barley) 3 Cups
- Pani (Water) as required
- Gurr (Jaggery) ground 2-3 tbs or to taste
- Sattu 2-3 tbs
- Pani (Water) 1 Cup
- Lemon juice 1 tsp
- Kala namak (Black salt) 1 pinch
- Ice cubes
Directions:
In bowl,add barley,water,clean impurities,wash few times and strain well.
Add water and soak for 4 hours,after soaking,strain well and let it dry completely on muslin cloth.
In wok,add barley and dry roast on low flame until brown (18-20 minutes) and keep mixing continuously (wait for cracking sound).
Let it cool down.
In blender,add roasted barley and blend to make a fine powder and strain with the help of the strainer (use as barley porridge).
Can be stored in airtight jar for up to 3 months (yields approx. 500 gms).
In serving glass,add jaggery,sattu,water,lemon juice,black salt and mix thoroughly.
Add ice cubes & serve!
