Creamy Mango Barley Pudding with Pistachios & Cardamom
25 minutes
1058 reads
About Creamy Mango Barley Pudding with Pistachios & Cardamom
Indulge in the creamy, dreamy goodness of this Mango Barley Pudding – a healthy and delicious treat that satisfies any time of day! Imagine the vibrant taste of fresh mango mingling with nutty barley and a hint of aromatic cardamom, creating a symphony of flavors that will transport you to the tropics.This naturally sweet pudding is more than just a dessert; it's a nourishing powerhouse packed with fiber, protein, and essential nutrients. The toasted pistachios and melon seeds add a delightful crunch, while the coconut enhances the tropical experience. Enjoy this guilt-free indulgence warm or chilled – it's perfect for a wholesome breakfast, a light lunch, or a satisfying dessert.
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Recipe Time & More
Prep5 minutes
Cook20 minutes
Total25 minutes
Ingredients
For the Barley Pudding
- 1 cup Barley soaked
- 1/2 ltr Milk
- 1/2 cup Coconut Paste fresh
- 1/4 tsp Cardamom ground
- 2 Bay Leaves
For the Mango Puree
- 1/2 cup Mango pureed, ripe
For the Garnish
- 1/4 cup Melon Seeds
- 11 Pistachios
Instructions
- In a saucepan, combine the soaked barley, milk, and bay leaves. Bring the mixture to a boil over medium heat.
- Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the barley is tender and cooked through. Stir occasionally to prevent sticking.
- Remove the bay leaves. Stir in the coconut paste and ground cardamom. Continue to simmer for another 2-3 minutes, allowing the flavors to meld.
- Remove the saucepan from the heat and stir in the mango puree. This preserves the fresh mango flavor and prevents it from becoming overcooked.
- Divide the pudding into serving bowls. Garnish with toasted melon seeds and pistachios for added texture and flavor.
Recipe Notes
Good To Know
- This recipe is suitable for all ages.
- For a vegan version, substitute the milk with coconut milk or almond milk.
- Toast the bay leaves before adding them to the pan for a more intense aroma.
- Chill the Mango Barley for a refreshing cold breakfast or snack.
- Cook a batch of barley in advance and refrigerate it for quicker preparation.
Expert Tips
- Adjust the sweetness by adding a touch of honey or maple syrup if desired.
- For a richer flavor, use full-fat coconut milk instead of light coconut milk.
- Experiment with different toppings like chopped nuts, shredded coconut, or a drizzle of agave nectar.
Storage Instructions
- Store leftover Mango Barley in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 1550kcalCarbohydrates: 78gProtein: 56gFat: 124gPolyunsaturated Fat: 37.2gMonounsaturated Fat: 74.4gCholesterol: 1mgFiber: 28gSugar: 22g
Geeta Biswas
Articles: 919
5 Comments
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Looks so mouthwatering! Thanks for sharing.
What a great recipe! Thanks for sharing.
Another amazing recipe, Geeta ma’am..
Thanks for the inspiration! Looks tasty.
Looks so wonderful! Thanks for posting.