Ingredients:
- Jau (Barley) 3 Cups
- Pani (Water) as required
- Gurr (Jaggery) ground 2-3 tbs or to taste
- Sattu 2-3 tbs
- Pani (Water) 1 Cup
- Lemon juice 1 tsp
- Kala namak (Black salt) 1 pinch
- Ice cubes
Directions:
In bowl,add barley,water,clean impurities,wash few times and strain well.
Add water and soak for 4 hours,after soaking,strain well and let it dry completely on muslin cloth.
In wok,add barley and dry roast on low flame until brown (18-20 minutes) and keep mixing continuously (wait for cracking sound).
Let it cool down.
In blender,add roasted barley and blend to make a fine powder and strain with the help of the strainer (use as barley porridge).
Can be stored in airtight jar for up to 3 months (yields approx. 500 gms).
In serving glass,add jaggery,sattu,water,lemon juice,black salt and mix thoroughly.
Add ice cubes & serve!
Ajza:
- Jau (Barley) 3 Cups
- Pani (Water) as required
- Gurr (Jaggery) ground 2-3 tbs or to taste
- Sattu 2-3 tbs
- Pani (Water) 1 Cup
- Lemon juice 1 tsp
- Kala namak (Black salt) 1 pinch
- Ice cubes
Directions:
Bowl mein jau aur pani dal ker saaf ker karein aur bohat dafa dho ker ache tarhan strain ker lein.
Pani dal ker 4 hours kliya soak ker lein phir ache tarhan strain ker lein aur malmal ka kapray per completely dry ker lein.
Karhai mein jau dal dein aur halki ancch per 18-20 minutes kliya dry roast ker lein aur musalsal chamcha chalatay rahein (wait for cracking sound).
Thanda ker lein.
Blender mein roasted jau dal dein aur blend ker ka powder tayyar ker lein aur strainer ki madad sa strain ker lein (use as barley porridge).
Airtight jar mein dal ker 3 months kliya store ker saktay han (yields approx. 500 gms).
Serving glass mein gurr,sattu,pani,lemon juice aur kala namak dal ker ache tarhan mix ker lein
Ice cubes dal ker serve karein.
