Hyderabad has always had its own distinct style of breakfast and desserts, and Shahi Talbina stands out as a fine example of that tradition. This dish is not just about flavour, it is also seen as a perfect blend of health and Sunnah practice. Keeping Hyderabad's intense heat and local taste preferences in mind, the recipe uses barley along with dry fruits and real dates, which keeps the dish light while still making it nutritious.
The main ingredient for this Shahi Talbina is barley dalia, used in a quantity of 4 tablespoons. This barley needs to be soaked in water overnight, or for at least 2 hours, so that it cooks quickly and softens well once on the flame. Along with this, milk, chopped dates, soaked saffron, cardamom powder, roughly chopped dry fruits and honey are the other essential parts of this recipe.
How it is prepared
Milk is first heated in a heavy bottomed vessel. Once the milk comes to a boil, the soaked barley dalia is drained of its water and added into the milk. It is then cooked on a low flame for 15 to 20 minutes. During this time, the mixture needs to be stirred occasionally so that the barley softens completely and the milk thickens into a rabri like consistency. Once the mixture has thickened, chopped dates and soaked saffron are added, giving the talbina its royal colour and a light fragrance. It is then left to cook for another 5 minutes. Cardamom powder and the roughly chopped dry fruits are added next and mixed in well, after which the flame is switched off. The talbina is allowed to cool down until it is just lukewarm, and only then is honey mixed in on top. Honey is always added once the mixture has cooled slightly, so that its taste and its natural properties remain intact.
Serving it Hyderabadi style
Just like the royal sweets served at Hyderabadi weddings, this talbina is served in earthen kulhads or glass bowls. It is garnished on top with pistachios and slivered almonds, and silver vark can be added for extra richness if desired. During summer, it can also be chilled in the refrigerator for 2 hours before serving. Served cold at breakfast, Hyderabadi Shahi Talbina offers rich flavour along with a sense of freshness and energy that lasts through the day.
