We make what is called 'Kanji' of Barley. This is used to cleanse the Large Intestine and also provide food for the good bacteria there. We use barley that still has its husks on. Consuming this Kanji between meals keeps one from getting hungry soon. Thus it aids in weight loss. The fiber keeps you feeling full. The beta Glucans in it is extremely beneficial in reducing cholestrol. People with high BP and diabetes are often advised to drink this "Kanji.' This is nutritious and very easy to make. Consume it the same day it is made to reap full health benefits. When stored for longer periods, it gradually loses its nutritional content.
Hulled Barley, 1/4 Cup
Water, 10 Cups
Salt, a pinch
Fennel and Cumin Seeds, 1 tsp each, toasted and powdered (Optional)
Freshly pounded Ginger, 1 inch (optional)
In a Pressure pan, add barley and 10 cups of water.
Let it cook for 2 whistles.
Turn off the stove and let the cooker cool down.
Sieve the contents and discard the bulled barley.
Garnish with salt, powders, and Ginger.
Drink Warm or cold.
Ayurveda recommends that it should be consumed at room temparature.
This recipe has been passed down from generations, hence I can't provide proof or citation details.