Fragrant Tibetan Tsampa Porridge with Roasted Barley
Nourishing Whole-Grain Breakfast
Savor a warm and nourishing Tibetan breakfast porridge made from roasted barley flour, rich in fiber and packed with flavor.
- 1 h 10 min
- 4
- Easy
Ingredients
For the Barley
For the Tsampa Porridge Base
For the Spices
For the Sweetener
Preparation
Roasting the Barley
Rinse and Drain
Rinse the barley grains under cold water and drain well.
Roast Barley
Pour barley into a dry skillet over medium heat, stirring continuously until golden and aromatic.
Grind to Flour
Once roasted, grind the grains into a fine flour using a coffee grinder or high-speed blender.
Preparing the Porridge Base
Simmer Water
In a medium saucepan, bring 4 cups of water to a simmer.
Whisk in Flour
Gradually whisk in the roasted barley flour until the mixture is smooth and free of lumps.
Constantly stir while adding the flour to avoid clumping.
Cook Until Thickened
Stir in the salt, continuing to cook over low heat until the porridge thickens.
Use a whisk for a finer texture and avoid using too much force when grinding the barley.
Cooking Process
Simmer the Porridge
Adjust the heat to maintain a gentle simmer and cook for about 45 minutes, frequently stirring to prevent sticking.
Infuse Flavors
Stir in ground cardamom and cinnamon once the porridge reaches your desired thickness.
Sweeten
Blend honey or maple syrup into the porridge as it finishes cooking, adjusting to taste.
Plating & Serving
Fragrant Tibetan Tsampa Porridge with Roasted Barley
Fragrant Tibetan Tsampa Porridge with Roasted Barley
Serve
Serve the tsampa porridge in deep bowls, drizzled with a touch more honey or maple syrup and topped with almond milk for added creaminess.