Today we have replaced rice from our traditional kheer and added barley, making it a healthier. This is also a vegan recipe, as we have replaced milk with coconut milk for making kheer. You got to give it a try because it’s different and can be served as an elegant dessert. Chilled coconut desserts are great during summer always.
The barley we have used today is Truefarm Whole grain barley. Barley is a cereal grain and is quite interesting to cook. It’s high in fiber and many important minerals, vitamins, and antioxidants. You can replace sugar in the recipe with Truefarm Organic Jaggery too and make it more healthy.
What’s interesting to know is, that the ﬁber in most of the grains, is concentrated largely in the outer bran layer. But barley is different, the ﬁber is found throughout the whole grain, which makes it more beneficial for our body.
In a heavy bottom, pan add the coconut milk and boiled barley and let them cook on a medium flame, till they mingle well and the coconut milk becomes thicker.
Keep stirring at regular intervals and as you see, you are closer to the consistency needed to add sugar and cook more for a couple of minutes.
Once the kheer comes to room temperature after cooking time, add the coconut cream and mix well.
Once done keep in the fridge and decorate with balanced almonds and coconut flakes.
Blog- Coconut Barley Kheer