Barley Payasam

How to Prepare

1. Rinse the barley thoroughly under running water until the water runs clear.
2. In a large pot, add the soaked barley and 10 cups of water. Cook on medium heat for about 30 minutes or until the barley is soft and tender.
3. Add jaggery to the cooked barley and stir well until it dissolves completely, about 5 minutes.
4. Pour in the coconut milk and regular milk, stirring continuously to avoid curdling. Simmer for 10 minutes on low heat.
5. Add cardamom powder and a pinch of saffron (if using) for flavor. Mix well.
6. In a small pan, heat ghee and roast cashews and raisins until golden brown. Add them to the payasam and mix.
7. Turn off the heat and let the payasam rest for 5 minutes before serving.
8. Serve warm or chilled in bowls.