Making Talbina is simple and quick. Start by lightly roasting 1–2 tablespoons of barley flour in a pan, then slowly add a cup of milk while stirring continuously to avoid lumps. Cook for 5–10 minutes on low heat until it thickens. Sweeten with honey or dates and garnish with dry fruits like almonds or raisins for added nutrition.
You can also make a savory version by cooking the barley flour with water or milk and adding a pinch of salt and herbs. It’s a versatile dish that fits into breakfast, a light lunch, or even a post-illness recovery meal. With its wholesome ingredients and easy preparation, Talbina is perfect for the modern Ayurvedic kitchen.
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