Barley jaggery sweet dish

Ingredients

Barley —1 cup

Jaggery powder ( Bella//gud)—1/2 cup

 warm Milk—1 cup

Ghee—2 to 3 tablespoon 

Cardamom pods(ellaki //elaichi) —4

Saffron strands (kesari//kesar)—1 big pinch

Cloves (lavanga)—5 to 6

Cashews (godambi)—1 tablespoon 

Raisins (drakshi)—1 tablespoon 

Edible camphor—a small pinch

Grated dry coconut (kobbari//copra)—2 tablespoon 

Water

Method

Wash and soak barley in water for 2 to 3 hours.

Fry cashews and raisins in a pressure cooker adding 1 tablespoon of ghee ,till raisins puffs up and cashews turns to light brown.

Remove to a bowl and keep it aside.

Transfer the soaked barley into the same pressure cooker ,add lavanga and fry for few minutes.

Add warm milk and water ,and pressure cook for 4 whistles on medium flame.

Barley should be cooked well,but should hold its shape,it should not become mushy.

.

Once the pressure reduces open the cooker lid,mix well.

Add in jaggery powder and saffron strands and dry coconut grated and let it cook on low medium flame.

Keep stirring,so that barley absorbs the jaggery completely.

Add a tablespoon of ghee.

When the mixture forms a lump,add fried cashews and raisins.

Finally add in powdered cardamom and edible camphor powder.mix well 

Turn of the heat.

Don’t over thicken the mixture as it will become too dry.

 Now barley sweet is ready to eat .serve hot or cold.

It tastes exactly like hayagriva

This is my own innovation please try and enjoy the sweet.