Jau ki Ghaat

Jau ki Ghaat is a spiced probiotic drink from Rajasthan had as a breakfast or summer cooler with barley and buttermilk. 

A group of us are doing a tribute to food from different regions of India,, remember i did Andhra Last 2 weeks, with Menthi Majjiga and Shahi tukda, we venture into Rajasthan. Life has been super busy with too many things going on in parallel, parents shifting in with us, its a whirlpool of events all together, and eventhough i wanted to do a rajasthani thali for this event, i had no time to plan and execute. Hence as the season demands, i went on to look for a summer cooler from the land of harsh summers.

A drink with probiotic properties, had as a breakfast, or a raita, or a summer cooler, depending on the consistency you make it. Make sure you ferment it overnight to get the right benefits. 



  • 50 gms barley dalia, or pearl barley
  • 500 ml water
  • salt
  • 200 gm curd / buttermilk
  • 1/2 tsp cumin powder
  • 1 green chilli, finely chopped
  • handful or coriander, finely chopped
  • 1/4 tsp grated ginger


  1. Pressure cook the barley in 3 times the water, for 10-15 whistles, till it becomes starchy. 
  2. If you are using pearl barley, make a paste in the mixer, with a little barley water added.
  3. Whisk the curd or buttermilk with the startchy barley, and bring it to a consistency you like. 
  4. In a small pan, add some oil, add grated ginger, cut chillies, and cut onions, and fry for 5 mins.
  5. Add this to the buttermilk, add the finely chopped coriander, cumin powder, and salt if needed.
  6. Let it ferment on the counter top overnight. Serve Chilled.

I can always blindly trust a recipe by Sangeeta Khanna of HealthfoodDesiVidesi, for the authenticity, and the knowledge and information, and hence i didnt have to do much research on it. Heres her post.


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