Instructions: 1. Wash barley. Place in a saucepan with cold water and salt. Bring to a boil; then simmer, covered, 1 hour.

2. Transfer cooked barley to the top of a double boiler. Add sugar and milk; cook 3 hours more over low heat.

3. Blanch walnuts and chop coarsely. Add with raisins to barley mixture; cook 10 minutes more. Sprinkle with cinnamon and serve hot.

NOTE: This is customarily eaten as a dessert with Mongolian Grill-cooked meats.

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