Step-by-Step Instructions

1. 1.Dry Roast Poppy Seeds

   In a pan, dry roast the poppy seeds lightly until they change color slightly. Stir continuously to prevent burning.

2. 2.Crush Poppy Seeds

   Transfer the roasted poppy seeds to a mortar and crush them lightly. Do not powder them completely. Set aside for later use.

3. 3.Initial Barley Soak

   In a bowl, combine 3/4 cup pearl barley with enough water to cover it. Soak for a minimum of 3 hours.

4. 4.Strain and Crush Barley

   After 3 hours, the barley will have softened slightly. Strain the barley from the water. Transfer the soaked barley to a mortar and crush it lightly with a pestle, just enough to break the grain and soften it further.

5. 5.Second Barley Soak

   Return the crushed barley to a bowl and add fresh water, ensuring the barley is fully submerged. Soak for a minimum of 4 to 5 hours.

6. 6.Pressure Cook Barley

   Transfer the soaked and crushed barley along with its soaking water to an instant pot or traditional pressure cooker. Add 2 additional cups of water. Cover and pressure cook for 20 minutes in an instant pot, or until 3-4 whistles are achieved in a traditional pressure cooker.

7. 7.Prepare Kheer Base

   Once cooked, uncover the barley. It should be soft and ready for the kheer. Add 2 more cups of water and stir well to break up any lumps.

8. 8.Add Spices and Jaggery

   Add 2 tsp cardamom powder, 1 3/4 tsp nutmeg powder, 3/4 tsp ginger powder, 1/2 tsp salt, and the lightly crushed 1 1/2 tbsp poppy seeds. Blend all ingredients well. Then, add 3/4 cup jaggery and stir until it dissolves.

9. 9.Add Coconut and Thicken

   Add 3/4 cup fresh grated coconut to the mixture. Cook the kheer, stirring occasionally, until it starts to thicken to your desired consistency.

10. 10.Add Cashews and Finish

    Once the kheer has thickened, add 70g of chopped cashews. Stir and cook for 5 more minutes to allow the flavors to meld and the cashews to soften slightly. The barley kheer is now ready to be served.

11. 11.Serve and Garnish

    Serve the barley kheer hot or chilled. Garnish with a spoonful of ghee, a few strands of saffron, and almond flakes for an enhanced flavor and presentation.