In a sauce pan, stir in the tsampa ground barley. Keep the pan on a medium heat setting.
1 Cup Tsampa
Quickly pour in half of the milk and water. Season with salt.
1¼ Cup Milk, 1 Cup Water, ⅛ Teaspoon 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.
3 Tablespoon Butter
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.
1 Tablespoon Sugar
Take from the heat and serve up.
I topped my tsampa with more butter and some sugar granules on the pictures.
Sugar, Butter
Video
Notes
Use only Tsampa, which is Tibetan whole grain barley that has been roasted and then ground. Do not use raw barley flour, that's not the same ingredient.