Inspired by: Scandinavian barley porridge (byggrynsgröt)
- Kapha seasonJan – May in the north
Nordic Spiced Barley & Date Porridge
- Serves
- 4
- Portion
- 1 bowl (≈230 g)
- Time
- Soak overnight · 40 min
- Texture
- Soft
- Season
- Kapha season (late winter – spring)
- Dosha
- Vata
- Pitta
- Kapha
Kapha–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Barley (jau), pearled | ¾ cup pearl barley, soaked | 140 g | 700 g | |
| Water | 3 cups | 700 ml | 3500 ml | |
| Cow's milk, whole | 1¼ cups | 300 ml | 1500 ml | |
| Dates, seedless | 6, chopped | 50 g | 250 g | |
| Green cardamom | ½ tsp | 1 g | 5 g | |
| Cinnamon | ¼ tsp | 0.5 g | 2.5 g | |
| Ginger, fresh | ½ tsp grated | 3 g | 15 g | |
| Ghee (cow) | 1½ tsp | 8 g | 40 g | |
| Rock salt (sendha namak) | pinch | 0.5 g | 2.5 g |
Method
How to cook it
Step 1: Simmer soaked barley in water 30 minutes (or pressure-cook 6 whistles).
Step 2: Add milk, dates and spices; simmer 8 minutes until creamy.
Step 3: Finish with ghee.
Nutrition
Per serving, estimated
Low salt · 0.1 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromWhite-sugar porridge→Todate-sweetened barley
Appears in
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