Photo: Sharvarism · CC BY-SA 4.0 · Wikimedia Commons

Ladakh · Dessert

Apricot Barley Kheer

Traditional 2. Apricot Barley Kheer recipe

🧺 Ingredients

• ⅓ cup pearl barley
• 2 cups whole yak milk
• 1 cup water
• ½ cup dried Ladakh apricots (75g), chopped
• 2 tbsp honey
• 2 tbsp yak butter
• ¼ tsp cardamom powder
• Pinch of saffron (optional)
• 2 tbsp roasted pistachios, crushed

👩‍🍳 How to make Apricot Barley Kheer

1. Cook barley: boil 1 cup water; add barley; simmer 25-30 mins until very soft
2. Heat milk separately to 70°C (do not boil)
3. Pour cooked barley into warm milk
4. Add chopped apricots, butter
5. Cook together on low heat for 5-7 mins
6. Stir in honey once cooled below 60°C
7. Add cardamom and optional saffron (if using, soak in 1 tbsp warm milk first, then add)
8. Simmer another 2-3 mins
9. Top with crushed pistachios
10. Serve warm (55-60°C)
11. ---

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