Aval Nanachathu – Sweetened Beaten Rice Flakes with Fresh Coconut and Sugar

Milo Dinosaur - Malaysia's Malaysia’s Favourite Kopitiam Drink

Milo Dinosaur – Malaysia’s Favourite Kopitiam Drink

“Before we roll into the recipe, let me take you to a kopitiam table stacked with saucers, chatter, and a glass of Milo - Milo Dinosaur precisely, so overloaded with powder it looked less like a drink and more like a dare…”

 

Milo Dinosaur – More Than Just a Drink, It’s Malaysia in a Glass

    Milo Dinosaur is more than just a drink – it’s a Malaysian kopitiam legend, a nostalgic chocolate-malt powerhouse crowned with a mountain of Milo powder. Loved by generations at mamak stalls, school sports days, and coffee shops, this iced Milo creation is indulgent, refreshing, and undeniably Malaysian. Whether you’re cooling off from the equatorial heat or reliving childhood afternoons, Milo Dinosaur delivers that perfect balance of creamy, chocolatey comfort with a playful, over-the-top twist. Learn how to make the authentic Milo Dinosaur at home, plus discover variations like Milo Ais, Milo Godzilla, Neslo — Nescafé + Milo, the ultimate café mash-up and other Milo favourites that every sweet tooth in Malaysia craves.

Milo Ais is the simpler version (Iced Milo without the powder), while Milo Godzilla takes it further with ice cream on top!

  

    Milo — that green tin of chocolatey malt — is one of Malaysia’s most loved pantry items. Introduced to the region long ago, it wormed its way into the daily life, kopitiams and school memories. The Milo Dinosaur is a simple twist on the usual Milo Ais: take a chilled Milo, then heap on extra spoons of Milo powder until the drink looks like it’s about to erupt — hence the “dinosaur” name. Warning: this one’s strictly for the sweet tooth.

Craving something to go with your Milo? This Dark Chocolate Cake is basically its best friend on the table.

  

 

What is Milo Dinosaur? The Kopitiam Classic That Made Milo a Legend

    Milo Dinosaur is a kopitiam classic – an iced Milo drink topped with extra Milo powder for that dramatic “dinosaur” finish. It’s sweet, rich, and messy in the best possible way. Born in Malaysia and now loved across Southeast Asia, this drink is proof that sometimes more is more, and more is good to too good...

Want to try more Malaysian drinks? Don’t miss my recipes for Kopi O,  Rose Bandung or Buko Salad.

  

My Milo Story – From Cricket Bats to Kopitiams

    Our family’s first encounter with Milo had very little to do with the drink itself. My son spotted a 2kg tin of Milo that came with a cricket bat and asked his grandfather for it. Now, my father-in-law was never one to make a child wait — that was his style. The boy had only to ask once, and there it was, in the shopping basket. The two of them shared a bond that went back to when my son was just three or four months old, a kind of unspoken understanding that always worked in the boy’s favour.

    So home came the oversized Milo tin — the cricket bat was played with for a while, left alone long forgotten later.  But the Milo became my burden. My mother-in-law, sharp-eyed and ever watchful , never missed a chance to rattle it off every time she saw me scoop Milo into a glass, as though I had been the one who bought two kilos of “frivolous” powder for a cricket bat.

    And yet, fast-forward to our years in Malaysia — Milo became a staple, for years, it was a morning wake-up, a breakfast drink, an after-school comfort, a late-night indulgence. From home to road shacks to kopitiams, Milo travelled with us.

    Slowly, Milo became the heartbeat of our home — less a drink and more a memory in a glass. And Milo Dinosaur? That was the indulgent cousin, the one who turned Milo into a spectacle.

 

Why You’ll Love Milo Dinosaur

    This iced Milo Dinosaur recipe is quick, indulgent, budget-friendly, and an absolute Malaysian favourite. Here’s why you’ll love making it at home… 

• A nostalgic Malaysian favourite that never gets old.

• Rich, chocolatey, and indulgent with extra Milo powder.

• Cooling refreshment for Malaysia’s tropical heat.

• Quick, customisable, and budget-friendly compared to café prices.

If Milo Dinosaur made you smile, wait till you try this Coffee Milkshake — café vibes in a glass.

Milo Dinosaur Recipe Overview

• Cuisine: Malaysian / Kopitiam Drink
• Recipe Type: Beverage / Chocolate Drink
• Servings: 1 tall glass
• Yield: 1 serving
• Difficulty: Easy
• Author: SM @ Essence of Life – Food

Time Estimate

• Preparation Time: 5 minutes
• Cooking Time: 0 minutes
• Total Time: 5 minutes

If you loved Milo Dinosaur, don’t miss my full collection of Malaysian Kopitiam Drinks and Café-style Treats

How to Make Milo Dinosaur at Home (Kopitiam Style) 

Iced Milo Dinosaur – Nostalgic Malaysian Chocolate Malt Drink

 

This is an Easy Milo Dinosaur Recipe – Indulgent, Nostalgic & Perfectly Malaysian

Ingredients for Milo Dinosaur

For Milo Base:

• 6 tablespoons Milo powder

• 100 ml hot water

• ¾ tablespoons condensed milk or sweetened creamer

For Milo Dinosaur:

• Ice cubes – a tall glassful

• 2–3 tablespoons Milo powder (for topping)

 

Method – How to Make Milo Dinosaur

Mix the Base

• In a tall glass, combine Milo powder and condensed milk. Add hot water and stir until fully dissolved.

Pro Tip: Dissolving the Milo in hot water first prevents lumps.

Add Ice

• Fill the glass with ice cubes, then stir gently to chill the drink.

MORU KACHIYATHU/KACHIYA MORU

     Moru Kachiyathu/Kachiyamoru is a simple Kerala Style Curry prepared with Curd(Yogurt) /Buttermilk.  Moru Kachiyathu can be prepared with or without Coconut. 'Moru' means 'Buttermilk' in Malayalam but more or less the recipe usually calls for sour Curd/Yogurt as a base for Moru Kachiyathu/Kachiyamoru. 

 
     Moru Kachiyathu is one of the most commonly cooked and frequented Curries in a Kerala household. Also, it is one must-have item served under Ozhichu Curries in Kerala Sadhya(banquet) i.e the type of curries normally mixed along with rice and eaten. Moru Kachiyathu is a type of Curry prepared without adding any vegetable in it whereas a similar version with Vegetables called Moru Curry/Moru Kootan is also prevalent. Local vegetables like Ash Gourd(Kumbalanga), Yellow Cucumber(Vellarikka), Elephant Yams(Chena), Colocasia/Taro(chembu), Lady's Finger/Okra etc., can be added while preparing Moru Curry.

     Moru Kachiyathu is a more simple version of Moru Curry/Moru Kootan.  This recipe of Moru Kachiyathu is prepared with ground coconut paste.  Some recipes even do not add Coconut in it.  When we are down with indigestion or dysentery Moru Kachiyathu is one best dish which can be had along with Rice apart from Kanji(gruel)/Rice Porridge.

     Moru Kachiyathu is normally prepared with Coconut(Kerala Dishes without Coconuts? )ground to a fine paste along with Green Chillies, Ginger/Garlic and Cumin Seeds.  The flavour of Moru Curry is enhanced with its mild seasonings normally with Mustard seeds, Fenugreek seeds, Dry Chillies and Curry Leaves.  Some recipes call for Shallots while seasoning, but when it is prepared for a Sadhya/Banquet shallots and garlic are avoided in the dish. 

     This Moru Kachiyathu prepared with Yogurt/buttermilk and mild seasoning is an absolute treat when served with hot white rice/Kerala Rose Matta Rice. Apart from being a wonderful and soothing curry, this Moru Kachiyathu/ Kachiya Moru also serves best for digestion.

For more SADHYA RECIPES, click here...


Cuisine - Kerala (South India)
Course - Side dish
Spice Level - Low
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 7 - 10 Minutes

For more recipes from GODS OWN COUNTRY - KERALA  click here...

 HOW TO MAKE MORU KACHIYATHU/KACHIYA MORU

 

INGREDIENTS:

For Moru Kachiyathu:

Curd/Yogurt - 1 Cup
Turmeric Powder -  1/4 - 1/2 Teaspoon
Salt - To Taste

To Grind:

Coconut - 1/2 Cup
Garlic - 1 Clove(Optional)
Cumin Seeds - 1/4 Teaspoon
Green Chillies - 3-4 No's.
Water - 1/4 Cup

For Seasoning:

Coconut Oil - 1 Tablespoon
Mustard Seeds- 1/2 Teaspoon
Fenugreek Seeds - 1/4 Teaspoon
Dry Red Chillies - 2 No's.
Curry Leaves - a Sprig.

METHOD:

• Whisk the Curd/Yogurt with a pinch of Salt and keep it aside.
• Grind grated Coconuts with Green Chillies, Garlic clove and Cumin Seeds to a fine paste, adding 1/4 Cup of Water.  If required, adjust the water needed to grind the paste. 
  
• Pour the ground Coconut paste into a cooking bowl.
• Cook this on a very low flame until the Curry is just about to boil.
• Pour in the beaten Curd/Yogurt mix and give a quick stir.
• Keep this on a very low flame and cook for a brief moment, stirring continuously.
• Switch off the flame.
• For tempering, heat Coconut Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the Tempered oil over the Moru Kachiyathu and give a quick stir.
• Serve Moru Kachiyathu/Kachiya Moru along with steamed white Rice/ Kerala Rose Matta Rice, or serve it up along with a long list of dishes in a Sadhya.

 

MORU KACHIYATHU WITHOUT COCONUT PASTE:

• Whisk the Curd/Yogurt along with some Salt & Turmeric Powder. 
• Pour this into a cooking bowl and boil it on a very low flame for a few minutes, stirring continuously.
• Switch off the flame.
• For tempering, heat Coconut Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the Tempered oil over the Moru Kachiyathu and give a quick stir.
• This version of Moru Kachiyathu without Coconut Paste suits well to be served when you are down with dysentery or indigestion.

NOTES:

• Sour Curd/Yogurt serves best for the recipe.
• Let the Curd/ Buttermilk be at room temperature before adding it into the Coconut paste mix.
• Do not over boil after adding Curd/Buttermilk.
• Otherwise, the curry may curdle and become watery.
• Stir continuously while boiling the coconut mix and after adding Curd/Buttermilk.
• Coconut should be ground to a fine paste with the required amount of water. Make sure not to pour in more water, which can make the Moru Kachiyathu Watery.
• Can add a pinch of Sugar, if preferred.
• Coconut oil gives an authentic flavour to the dish, can use any other vegetable oil for the purpose. 
• If preparing for Sadhya can avoid adding garlic clove. 

VAZHAKKAI BAJJI RECIPE/ PLANTAIN FRITTERS

     Vazhakkai Bajji/Plantain Fritters is a popular South Indian tea time snack.  Yet another crispy and spicy snack to glorify the uncrowned tea time.  Thinly sliced Raw Plantains are dipped in a spicy batter and then deep-fried until they turn crispy. Bajji is one of the most popular Indian Street Food found in every nook and corner of South Indian states. The memories of biting into Crispy Vazhakkai Bhajji wrapped in a torn old newspaper(cheap or at no cost, readily available so-called paper towel for a street vendor) are still so fresh and close to heart.
     Call it for a rainy day or just a moody evening, comes along an excuse for some spicy & crispy snack to rejuvenate the spirits.  A Bajji Recipe is a quick fix & a simple recipe with very few ingredients which are readily available in the pantry, i.e for the Batter.  Then comes the task to decide what could be used to make Bajji - Vazhakkai(Plantain), Onions, Potatoes, Green Chillies(Bajji Milagai), Eggplant(Brinjal) or Bread/Idlis.
     When it comes to Vazhakkai Bajji/Plantain Fritters, only certain varieties of Raw Bananas are suitable for the purpose. The colour of the Plantain should be Green, firm and hard to hold and moreover it should not be ripe.  Plantains taste tarty as the Sugar has yet not developed, it has more or less the taste and flavour of a Potato which makes it suitable for making fritters.
     Peel, Cut and thinly slice the Plantains into the desired shape, dip them in the spicy batter and deep fry until crispy.  There you go with an instant treat - Hot & Spicy Vazhakkai Bajji. Try the same recipe with Onions, Potatoes, Chillies etc., Serve Hot Bajjis with Coconut Chutney/Green Chutney or any ketchup/sauce of your choice. Or simply bite it up with a Cup of Hot Coffee/Tea.
    The thought of Bajjis is quite reminiscent of a Ponnu Pakkara scenes.  The occasion where the family of a Bridegroom visits the proposed Bride's house where they treat the family with light and simple Sweets & Snacks(BAJJI SOJJI), hot-hot Coffee/Tea in midst of the Pen Pakkum Padalam.


For more Recipes on SNACKS, Click here...





Cuisine - South Indian
Recipe Type - Snacks
Spice Level  -Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 10-15 Minutes

VAZHAKKAI BAJJI RECIPE/ PLANTAIN FRITTERS

INGREDIENTS:

For Vazhakkai Bajji/Plantain Fritters:

Raw Plantains - 2 Nos.
Water - 2 Cups
Salt - 1/2 Tspn

For the Bajji Batter :

Bengal Gram Dhal Flour/Besan - 1/2 Cup
Corn Flour - 1/4 Cup
Red Chilli Powder - 1 Tspn
Asafoetida -1/8 Tspn
Sodium bi Carbonate - 3 Pinches(Optional)
Salt - To Taste
Water - as required
Hot Oil - 1 Tbspn

To Deep Fry :

Oil - to Deep Fry

                         HOW TO MAKE                                VAZHAKKAI BAJJI / PLANTAIN FRITTERS

VAZHAKKAI BAJJI RECIPE/ PLANTAIN FRITTERS

METHOD :

How to Clean and Slice Plantains:

• Peel the skin of the Plantains with a knife or a peeler.
• Cut the Plantains into two equal halves and then vertically cut them into thin slices. 
• Immediately put the cut slices into salted water and keep them aside.

For the Bajji Batter:

• Mix all the ingredients mentioned under ' For the Bajji Batter'.
• Let the batter be slightly thicker than the Dosa Batter.
• Add little water at a time and mix the batter without any lumps.
• Adjust the amount of water as required.
• Pour in the Hot Oil finally into the batter and mix well.

For Vazhakkai Bajji:

• Heat Oil in a deep pan on a high flame and allow it to smoke off.
• Lower the flame to medium-high.
• Remove the sliced Plantains from the salted water and allow it to dry on a paper towel for a very brief time.
• Dip the Plantain slices into the Bajji Batter and coat them well with the batter on both the sides.
• Immediately drop Batter coated Plantain slices into the hot oil one by one.
• Deep fry the  Batter coated Plantain slices on a medium-high flame until they turn into golden brown in colour and crispy.
• Remove the deep fried Vazhakkai Bajji/Plantain Fritters from the oil and allow them to drain on a paper towel.
• Serve Vazhakkai Bajji/Plantain Fritters hot along with Coconut Chutney/Green Chutney or any other chutney of your choice.
• Goes well with Tomato Ketchup/ Chilli Sauce too.

 

NOTES:

• The peel of raw bananas are tough to be removed unlikely to bananas
• Peel the skin with a Peeler or a Knife.
• The Plantain juice is slightly sticky & can stain your hands and cloth.
• Rub your hands with oil before peeling & slicing the Plantains.
• Immediately drop the sliced plantains into salted water.
• Otherwise, they may turn dark and stained.
• Leave them in salted water until you use them.
• Just before dipping the Plantain slices into the batter, drain them on paper towels for a brief time. 
• Otherwise, the batter may get watery and not stick to the plantain slices.
• The Bajji Batter should be slightly thicker than the Dosa/Pancake Batter.
• Add little water at a time, while mixing the ingredients for the batter.
• Adding Sodium bi Carbonate to the batter is truly optional, but yields crispy Vazhakkai Bajji/Plantain Fritters.
• If using it do not leave the batter for a long time, which may make the Vazhakkai Bajji/Plantain Fritters Oily.
• Mix the Batter and immediately use them for best results.
• Adding hot oil to the Batter is one trick to get crispy Vazhakkai Bajji/Plantain Fritters.

Authentic South Indian Karuveppilai Eral

Karuveppilai Eral (Curry Leaves Prawns) – Authentic South Indian Dry Prawn Fry

Karuveppilai Eral is one of those dishes that doesn’t just sit quietly on your plate—it makes its presence known from the very first whiff. Juicy prawns, marinated and fried, are slowly roasted in a deeply aromatic curry leaves masala, where every spice has been carefully toasted and ground to perfection. The result is a dry, intensely flavourful prawn fry that carries the earthy warmth of curry leaves in every bite. Built on patience and traditional technique, this dish is simple at heart, yet bold, rustic, and utterly unforgettable in the way it lingers long after the meal is done.

 

    There are some dishes that don’t just sit on your plate… they announce themselves. Karuveppilai Eral is one of them.  Prawns cooked in a deeply fragrant, roasted Karuveppilai Podi, slow-cooked until every single piece is coated in that dark, earthy, spice coated Prawns. No gravy, no shortcuts… just flavour built patiently, the old-fashioned way.

Karuveppilai Eral Prawn Roas

What is Karuveppilai Eral?

    Karuveppilai Eral is nothing but prawns cooked in a fragrant Curry Leaves-based masala mixture.  Dhals, spices, and fresh Curry Leaves are roasted on a low flame until they turn aromatic and dry. This freshly roasted and ground mixture gives the dish its unmistakable depth and character.  Curry Leaves lend not just aroma, but a certain soul to the dish, the kind that lingers long after the meal is over.

A Note on Curry Leaves

    Karuveppilai, or Curry Leaves, are more than just a garnish we casually toss aside.  They are a natural flavouring agent with a beautifully distinct aroma. Rich in antioxidants and known in traditional cooking for supporting digestion, they bring both flavour and function to the table.

    But here’s the truth — in this dish, we’re not adding curry leaves for health.  We’re adding them because nothing else tastes quite like them.

Prawns That Swam Past the Arabian Coast

    Whenever I cook prawns, this one thought never fails to cross my mind.  There was a time I never imagined I would cook a dish like this so generously—let alone serve it without counting.

    Back when we were living in India, prawns were… not exactly a luxury, but very much treated like one within the family. My mother-in-law would bring home a batch of tiny Cochin shrimps, and what followed was nothing short of a partition ceremony. A kilo or two had to feed ten people.

Every prawn had a purpose...

    A portion went into a carefully measured Classic Chemmeen Ularthu, just enough so each person could get a few pieces. And that itself was a dangerously risky affair, because everyone waited for it with quiet eagerness. My rather strict MIL would quite literally count the number of prawns to be served per person.

The rest?  Oh, they were stretched like gold.

    Some into her personal favourite Chemmeen Manga Curry with mango, jackfruit seeds, and drumstick. Another small portion would disappear into Poriyals - greens, koorka, long beans, ridge gourd… you name it. The prawns swam past the Arabian Coast too long enough.

End result? Nobody ever got enough.

    And me? I wasn’t even particularly fond of prawns then… and honestly, not much has changed even now. So, no regrets about never getting enough!

From Taj Coromandel to My Kitchen Table in Malaysia

Karuveppilai Eral - South Indian Curry Leaf Prawn Roast

    Then life moved.  Malaysia happened.  A coastal land, abundant with seafood—and a kitchen that suddenly belonged to a small, happy family of four.  No more counting. No more dividing.

    My husband, with his deep love for prawns and absolutely no restrictions of his mother’s careful partitioning, would walk in with kilos of fresh, prawns. And I, with no emotional attachment to “saving some for later”, would cook the whole lot, properly, generously with heart's content.

And that’s when I remembered this recipe.

“I remember first reading about this dish years ago in a Tamil magazine—most likely Ananda Vikatan or Kumudam. What stayed with me was the mention of it being a signature dish at Taj Coromandel, Chennai, often associated with celebrity favourites…”

    Now I should say, I’ve never stepped into Taj Coromandel, nor tasted their version.  But the idea stayed with me.  I had scribbled it down carefully, lovingly into my old handwritten recipe book. One of those quiet little “someday” recipes.

    And in Malaysia, that someday finally arrived.  I made it. Properly. Without fear of running out. Without dividing it into ten directions.  Just one dish. Full flavour. Full portion.

So much so, that this became one of those,

“Ammie, can you make that Karuveppilai Prawns?” kind of recipes…

Requested often. Cooked generously. 

And now, remembered just as fondly, with grown-up children, living their own lives in distant countries.

Karuveppilai Eral Recipe Overview

• Cuisine - South Indian
• Course - Side Dish
• Spice Level - Medium-High
• Difficulty - Medium
• Serves - 2-3
• Author - SM @ Essence of Life - Food

Time Estimate

• Preparation Time: 15–20 minutes
• Marination Time: 4–5 hours / Overnight
• Cooking Time: 20–30 minutes

How to Cook Karuveppilai Eral – Prawns in Aromatic Curry Leaves Spice Powder

Karuveppilai Eral - Authentic South Indian Curry Leaf Prawns

Ingredients:

To Marinate the Prawns

• 250 g Prawns (cleaned, de-shelled & deveined)
• 2 tsp Ginger-Garlic Paste
• ½ tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• 1 tsp All-Purpose Flour
• Lemon Juice – from 1 lemon
• Salt to taste

Karuveppilai Spice Mix (Dry Roast & Grind)

• 1 tsp Black Gram Dhal (Urad Dhal)
• 1 tsp Bengal Gram Dhal
• 4-5 Dry Red Chillies
• 1 tsp Coriander Seeds
• 1 tsp Pepper
• ½ tsp Cumin Seeds
• ½ tsp Fenugreek Seeds
• 1 cup Curry Leaves
• ½ cup Coriander Leaves

For Frying the Marinated Prawns:

BARLEY DRINK

      Barley drink is one best homemade drink to keep your body cool and beat the internal heat.  Barley is a cereal grain, white in colour when hulled, a monocotyledon in the shape and colour of a pearl.  So it is commonly called as Barley Pearls.  Every Cuisine has its own home remedies to get rid of simple ailments and when it comes to Cold & Sore throat, this cooling Barley Drink is a traditional cure in many Chinese households.  Even it can treat Ance.
     Barley is rich in Carbohydrates, but has a remarkable amount of dietary fibre and has a very low-fat content.  It also contains minerals like Calcium, Iron, Magnesium, Selenium and Copper(which is very rarely found in any other food source).  It is a good source of Vitamins A, B1, B2, B6, B12, C, D, E & K.  Barley is rich in Anti-oxidants and Phytochemicals.
    As Barley has high soluble fibre, it helps in reducing Cholesterol and Blood Glucose Level. It is also a powerful Diuretic, which proves beneficial in keeping your body cool and benefits a healthy Kidney function too.  Barley also helps detoxify our body in a natural way.
    Cooking Barley Drink is quite easy.  I have given two methods of cooking Barley - In a Sauce Pan and in a Pressure Cooker.  Pressure Cooker method is a quick way of getting the job done.  Barley Drink as such has no much of a taste & flavour.  To sweeten it up with your choice of sweeteners like Sugar, Rock Sugar, Brown Sugar, Palm Sugar or add Candied Winter Melons. For a twist of fragrant Barley Drink cook it up with a knot of Pandan/Screwpine Leaf.  Can add some Lemon Juice to add a tinge of tanginess to the drink.

Health Benefits of Barley: 

High dietary fibre -
        helps to lower cholesterol
        fights constipation
        improves digestion
Low-Fat Content -
        helps in weight loss
Presence of Minerals -
        Helps lower Blood Pressure
        Maintains a healthy Bone
        Maintains a Healthy Heart
        Prevents Cancer
        Reduces Inflammation
   

 

INGREDIENTS :

Barley Pearls - 1/4 Cup
Water - 1 Litre
Salt - a Pinch
Sugar/Rock Sugar - To Taste

Optional Ingredients :

Pandan/Screwpine Leaves - 1 Leaf
Dry Winter Melons - 1/4 Cup

METHOD :

In a Sauce Pan :

• Wash the Barley Pearls 2 -3 times or until water runs clear.
• Pour 1 Litre of Water to the Barley Pearls along with a pinch of Salt in a Sauce Pan.
• Bring it to boil on a high flame.
• Reduce the flame and cook on a low flame for other 30-45 minutes or until the Barley Pearls are well cooked and turns soft.
• Adjust the amount of water, if necessary.
• Add the Rock Sugar/Sugar at this stage and mix well.
• Leave this on a flame for about 7-10 minutes.
• Switch off the flame.
• Serve Barley Drink hot or cold.

In a Pressure Cooker : 

• Wash the Barley Pearls 2 -3 times or until water runs clear.
• Pour 1 Litre of Water to the Barley Pearls along with a pinch of Salt in a Pressure Cooker.
• Cover the Lid and cook on high flame for 4-5 Whistles.
• Lower the flame and cook for other 7-8 whistles or for about 10-12 minutes.
• Switch off the flame and allow the pressure to release.
• Once the Pressure is released, remove the lid. 
• Adjust the amount of water, if necessary.
• Add the Rock Sugar/Sugar at this stage and mix well.
• Leave this on a flame for about 5 minutes.
• Switch off the flame.
• Serve Barley Drink hot or cold.

NOTES:

• If adding Pandan/Screwpine Leaves, tie it into a know and add it at the initial stage along with water and barley pearls.
• Remove the Pandan Leaves once the Barley is cooked, leaving it in the drink for a long time can give a slightly bitter taste to the Barley Drink.
• Add Candied Winter Melons also at the initial stage.
• Adjust the amount of Rock Sugar /Sugar, if adding Candied Winter Melons.
• As Candied Winter Melons are already sweet, it will on its own impart a sweetness to the Barley Drink.
• Can also add some Milk to the Barely drink just before serving.
• For a twist to plain Barley Drink, add some Lemon Juice to add a tinge of tanginess to the drink.
• Can serve the Barley Drink hot or cold.
• Can refrigerate the Barley drink for 1-2 Days.  
• If storing the Barley Drink in the refrigerator for more than a day, remove the Barley Pearls from the Drink.
• Otherwise, the Barley Drink may turn slimy.
• Can use the cooked Barley Pearls in Soups, Stews and even in Cendol.