Roasted Barley and Cardamom Sweet
An Eritrean-style sweet made from toasted barley flour, cardamom, ghee, and sugar syrup. The recipe is described as a regional-inspired confection rather than assigned an uncertain local name.
Prep
10m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 350gBarley Flour
- 80mlGhee
- 120gWhite Sugar
- 80mlWater
- 3gCardamom Powder
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 160°C (320°F). Spread the barley flour on a tray and toast it until fragrant and lightly browned.
- 02
Warm the ghee in a small pan until melted.
- 03
In another pan, heat the white sugar with the water at 105°C (221°F) until the syrup is glossy and slightly thickened.
- 04
Place the toasted barley flour in a bowl and stir in the cardamom powder.
- 05
Pour in the ghee, then add the syrup and mix until the sweet holds together in a soft, cohesive mass.
- 06
Press into a dish, let it cool slightly, and cut or scoop into portions to serve.
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