Tibetan tsampa porridge is a simple, nourishing breakfast made from roasted and ground barley flour cooked into a smooth, buttery porridge. This traditional dish is naturally protein-rich and ready in minutes.
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In a sauce pan, stir in the tsampa ground barley. Keep the pan on a medium heat setting.
Quickly pour in half of the milk and water. Season with salt.
Stir and whisk the tsampa together with the salt, milk and water over a medium heat setting. Whisk to reduce and remove all lumps.
Add butter to the pan and keep on stirring. Whisk and watch it thicken a bit.
Pour in remaining milk and water.
Whisk everything together to a smooth consistency without lumps. Cook down until you are satisfied with the thickness.
Stir in sugar if you want to sweeten it a bit.
Take from the heat and serve up.
I topped my tsampa with more butter and some sugar granules on the pictures.
Store leftover porridge in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of milk, stirring constantly.
Tsampa is barley that has been roasted and ground into flour. It's a staple carbohydrate in Tibetan cuisine and is already cooked, so it only needs to be mixed with liquid to create porridge.
Yes, but butter is traditional and adds flavor and richness. If omitting, increase the milk slightly for better texture and consider adding a touch of oil for mouthfeel.
Cook down over medium heat while stirring until it reaches your preferred thickness. The creator whisks until smooth, then cooks further until satisfied with consistency—typically 5-8 minutes total.
Store cooled porridge in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to loosen, stirring constantly.
Tsampa is made from barley, which contains gluten. If you need a gluten-free version, substitute with roasted millet flour or buckwheat flour, though this changes the traditional dish.
