Homemade Talbina Mix Make & Store

By Food Fusion · 40 min

Ingredients

Instructions

1. Put the green cardamom and cinnamon sticks in a wok and sauté for one minute.
2. Add the broken barley porridge, mix well and dry roast on low heat for 12 to 15 minutes.
3. Let it cool completely.
4. Grind the roasted barley in a grinder to a fine powder, then sift it through a mesh strainer.
5. Store the mix in an airtight jar for up to 3 months (yield: 1 kg).
6. To make sweet talbina: in a saucepan, whisk 4 tbsp of the mix into the milk and cook on low heat for 6 to 8 minutes until thickened.
7. Pour into a serving bowl, sprinkle with cinnamon powder and top with honey, dates and almonds.
8. To make savoury talbina: in a saucepan, whisk 4 tbsp of the mix into the water, add pink salt, and cook on medium heat for 6 to 8 minutes until thickened.
9. Transfer to a serving bowl, top with cooked chicken and fresh coriander, and serve.

Summarized from Food Fusion's video. Watch it for the details.

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