Kheer is one of a family of deserts combining grains (mostly rice) and milk or water and other ingredients such as sweeteners, spices, flavourings and sometimes eggs. You will find more recipes or rice puddings and information on the different regional variations in the rice and milk special section of this site.
There’s something magical about kheer (or payasam in South India). One of the oldest and most beloved desserts of the Indian subcontinent, it is traditionally made with rice simmered in milk and sweetened to perfection. Kheer graces festivals, family celebrations, and quiet afternoon moments alike. Every region—or, actually, every grandmother —has its own version.
This recipe is different and does not really hail from any grandmother. Inspired by the refreshing creaminess of Thai coconut or water chestnut desserts like Tub Tim Grob, I have taken the soul of classic kheer and given it a nourishing, sun-kissed twist. Instead of rice, I have used here barley (whole grain or pearl varieties will do), with its chewy texture and earthy undertones. And rather than sugar, I have opted for mellow, caramel-like coconut sugar. The result? A lush, cooling dessert with a nutty depth that is both comforting and healthier.
Barley is not just a trendy grain—it is an ancient one, rich in fibre, essential minerals, and humble resilience. It is among the very first crops to be cultivated. Archaeological digs have revealed that barley (Hordeum vulgare) was domesticated 10,000 years ago in the broader area of Mesopotamia. Its wild close relative, Hordeum spontaneum, still grows in this region. Barley takes a bit longer to cook, but it is worth every minute. As it softens and swells in creamy dairy milk, it transforms into something wonderfully indulgent. A spoonful tastes like a lullaby.
Serve it chilled, adorned with roasted coconut flakes or sliced almonds, pistachio, or rose petals and let each bite transport you to a breezy verandah, where summer hums and the day slows down.
🌾 Why Barley?
Barley is often overshadowed by rice, but it deserves a place in any dessert (and, more generally, food) repertoire. Unlike many grains, barley’s fibre is distributed throughout the entire kernel—not just the bran—making it a truly wholesome addition.
You will find two common types:
- Hulled Barley: The whole-grain hero—slightly chewy, packed with nutrition.
- Pearl Barley: A more processed version, quicker to cook, though with a bit less fibre.
In this recipe I used pearl barley. If you use hulled barley, you will need to adjust the cooking time (it takes longer) but I always recommend that, after reaching the 30′ point, you taste the barley from time to time to ensure you achieve your preferred consistency.
Coconut Barley Kheer
🍚 You will need
- 1 cup boiled barley (hulled or pearl, water discarded after cooking)
- 4 cups dairy milk (whole milk works beautifully – you can also use coconut milk or non-dairy milk varieties but, bear in mind, the creamier, the better)
- 1 cup coconut sugar (or adjust to taste)
- ¼ cup coconut cream (optional). I am not a fan of excessive coconut flavour, so I am not using this but, I must admit, it adds luxurious texture, so if you are a hard core coconut aficionado, go for it)
- Dry-roasted coconut flakes, blanched, sliced almonds, or chopped pistachio, and/or rose petals. In this recipe, i used pistachio and rose petals
🥣 Method:
Cook the barley:
- Soak hulled barley for 2–3 hours to reduce cooking time.
- Boil 1 cup barley in 3 cups water until tender (about 45 minutes for hulled, 30 for pearl).
- Let sit 15 minutes, then drain any excess water.
Make the kheer:
- In a heavy-bottomed pan, combine the boiled barley and milk.
- Simmer on medium, stirring regularly, until the milk thickens slightly.
- Add the coconut sugar and cook for another few minutes, until it melts and deepens the colour.
Finish with cream:
- Let the mixture cool to room temperature.
- Stir in the coconut cream for richness (optional).
Chill and serve:
- Refrigerate for 2–3 hours. Before serving, check consistency—add a spoon or two of milk or coconut cream if it’s too thick.
- Garnish. Serve chilled.
the kitchen sorcerer 