Easy Ramadan Suhoor Recipes Talbina Part 16/30

Ingredients

• 1 cup Whole Milk (full-fat for creaminess)
• 2 tbsp Barley Flour (fine barley flour, can be found in health food aisle)
• 2 tbsp Honey (preferably raw honey)
• 4-5 pieces Pitted Dates (Medjool dates, pitted; slice if large)

Instructions

1. Combine Milk and Barley Flour

   Place the whole milk and barley flour in the mixing bowl and whisk until the mixture is smooth and free of lumps.

   Time: PT2M

2. Transfer to Saucepan

   Pour the whisked mixture into a saucepan and set over low heat.

   Time: PT1M

3. Cook the Porridge

   Stir continuously with the wooden spoon, cooking over low heat until the porridge thickens and pulls away from the sides of the pan, about 5‑7 minutes.

   Time: PT7M

   Temperature: low heat

4. Add Honey

   Stir in 2 tbsp of honey until fully dissolved and the porridge is evenly sweetened.

   Time: PT1M

5. Portion into Serving Bowl

   Spoon the warm porridge into a serving bowl.

   Time: PT1M

6. Garnish

   Drizzle a little extra honey on top and garnish with the pitted dates, sliced if desired.

   Time: PT1M

Nutrition Facts

Calories

194

Protein

11 g

Carbohydrates

74 g

Fat

9 g

Fiber

4 g