Wednesday, 26 December 2012
I do not know why but I do seem to have been left with a liking for sweet dishes after both my pregnancies. While I would not say I have a sweet tooth now, I am not all that hesitant to try sweets. To me, moderation is the key and being clever about what I add to my food makes all the difference. I normally make a kheer or any other simple sweet on Fridays and recently I tried barley kheer. It was ok but not that I would have blogged about. I then decided to refine the recipe to make it more similar to almond kheer and did some modifications, bingo! The use of barley, I think, would make this suitable for diabetics as well as people on 'diet'. Barley has plenty of good fibre, an important part of a healthy balanced diet. It also has a low glycemic index and that in simple terms, just means it will not shoot up the blood glucose soon after you eat it. A food with high glycemic index, like white bread, polished rice etc. would cause the blood glucose to rise soon after consumption. For diabetics, it is very important to avoid the fluctuation in blood sugar.
If you want to replace the dairy milk with any other milk, like almond or oat milk etc., you may do so but make sure it is okay to let that milk boil, if not just add it before serving. Adjust the quantity of sugar to taste. I like it less sweet so I get to enjoy the flavours from saffron and the nuts. If you like it thicker, add some more barley.
For one serving:
1 tablespoon barley, pressure cooked or well cooked by any other method
Sugar to taste
2 teaspoons of powdered nuts like cashew, almond, pista
Some chiroli seeds
Pinch of saffron
1 cup milk
Grind the barley well and pour it into a sauce pan, add some water and bring to boil. You need to stir often else it will stick to the bottom and burn
Add the ground nuts and saffron and boil for couple or minutes. If you have the time, steep the saffron in some hot water so it releases its flavour quickly before adding.