Jau (Barley) Water Recipe: Quantities, Storage and Gluten Warning
Barley water can’t cure a urine infection, can’t flush your kidneys and can’t melt stones, whatever the forwarded message says. What it can do is simpler. Jau ka pani is a mild, soothing, pleasant drink that helps you drink more fluid in the heat, and below you’ll find the jau water recipe with exact quantities, how long it keeps, and who should skip it altogether.
Barley contains gluten. Barley water is not safe for anyone with coeliac disease, and straining does not remove the gluten. People with wheat or gluten sensitivity should avoid it too. Burning when you pass urine, with fever, back pain or blood in the urine, needs a doctor, not a drink.
Jau, the grain in the drink
Jau is barley. It’s one of the oldest grains grown in the subcontinent, and you’ll find it in two main forms. Whole or hulled barley still has its outer bran, so it takes longer to cook and gives a nuttier, more cloudy water, while pearl barley has been polished and cooks faster into a lighter, silkier drink. Either works. Barley flour (jau ka atta) and sattu made from roasted barley are different products used in different ways, see our sattu sharbat guide.
Buy grains that look plump, clean and cream-coloured, with no dust, webbing or tiny holes (signs of weevils), and store them in an airtight jar, where they keep for months. Easy.
Jau water recipe: lemon barley water
This is a light, everyday version that makes about 800 ml, enough for 3 to 4 glasses.
- Measure 50 g (1/4 cup) pearl barley. Rinse in a sieve under running water, rubbing with your fingers, until the water runs clear. This removes dust and loose starch.
- Tip the barley into a pan with 1 litre water.
- Bring to the boil, then lower to a gentle simmer. Skim off any foam.
- Simmer partly covered for 30 to 40 minutes (45 to 60 minutes for hulled barley), until the grains are soft and burst and the water looks pale and cloudy.
- Strain through a fine sieve into a jug. Press the grains lightly; don’t mash them through or the drink turns gluey.
- While warm, stir in the finely peeled zest of half a lemon (yellow part only) and let it steep for 10 minutes. Remove.
- Cool, then add the juice of 1 lemon and, if you like, 1 to 2 tsp honey or sugar for the whole jug (leave both out for babies). Taste; it should be delicate, not sweet.
- Chill. Serve the same or next day.
Don’t bin the cooked grains. Stir them into soup, a vegetable pulao, or a salad with cucumber and mint.
Old-style jau ka sattu pani
Some grandmothers never bothered boiling whole grains at all, and instead roasted barley, ground it, and stirred 1 heaped tbsp of that barley sattu into a glass of cold water with salt, jeera and lemon. Thicker, more filling. Closer to a light meal than a drink.
Variations
- Salty jau pani: skip sugar. Add a pinch of kala namak and 1/4 tsp roasted jeera powder per glass.
- Saunf and jau: add 1 tsp saunf to the pan for the last 10 minutes of simmering.
- Orange barley: use orange zest and juice in place of lemon for a gentler, sweeter drink.
Why your barley water turned out thick or bland
Two problems come up again and again. First: a drink as thick as kanji. Why? The grains simmered too hard, the water reduced too much, or the cooked barley got pressed through the sieve. Keep the flame gentle, top up with hot water if the level drops below about 800 ml, and strain without mashing, and if it’s already too thick, just thin it with cold water, glass by glass, until it drinks easily.
Second: it tastes of nothing. Barley water is meant to be subtle, but it shouldn’t be flat like the water you rinsed the rice in, and since the zest does most of the work, don’t skip it. A small pinch of salt in the whole jug also brings out the grain’s natural sweetness. Yes, even in the sweet version. Toasting the rinsed, drained barley in a dry pan for 3 to 4 minutes before adding water gives a deeper, nuttier flavour, which many people like better in winter.
How long does barley water keep?
Barley water is starchy. It spoils faster than you’d expect, and even in the fridge, in a covered glass bottle, it keeps well for about 2 days. At room temperature in hot weather, drink it within a few hours, and if it smells sour, tastes fizzy, or pours in slimy, ropey strands from the bottle, throw it away without a second sip.
Add lemon juice to each glass rather than the whole jug if you want it to taste fresher on day two.
Unani medicine prized ma-ush-shaeer (barley water) as a light, cooling food for people who were feverish or weak, and hakeems described barley as cold and dry, suitable for hot temperaments and summer. In Ayurveda, yava is considered light and drying, and a thin barley gruel was a classic food after illness, while in many Punjabi and UP homes jau water was the drink for hot days and for people who “felt heat” in their urine. These are traditional ideas. Not proven cures.
Myths and realities
| Common claim | What’s fair to say |
|---|---|
| Cures UTIs | No. Infections need proper diagnosis and treatment |
| Dissolves kidney stones | No. Stones need medical assessment |
| Detoxes the body | No. It’s a pleasant way to drink water |
| Cooling in summer | A traditional belief; a cold drink is refreshing |
| Good for weight loss | No. Unsweetened, it’s a low-calorie drink, nothing more |
The value is real but modest: a mild, easy-to-drink liquid that some people find soothing and more interesting than water. Want another summer option? nimbu pani is simpler still.
Who should avoid or be careful with jau water
Coeliac disease or gluten intolerance: avoid completely. Barley contains gluten, and filtering doesn’t make it safe.
Kidney or heart disease with fluid limits: if you’ve been told to restrict fluid or potassium, check with your doctor before drinking extra glasses.
Diabetes: unsweetened barley water is a far better choice than sweetened versions or bottled squashes, so keep the added sugar or honey out and discuss regular use with your diabetes team.
Pregnancy and breastfeeding: homemade jau water is an ordinary food drink for most people, though you should keep sugar low and make it fresh, since spoiled starchy drinks can cause stomach upset.
Babies and children: no honey for babies under 1 year, and no sugar or salt either. Before 6 months, breast milk or formula is all a baby needs, so no barley water. From 6 months, a few sips of plain, unsweetened barley water from a cup is fine if there’s no coeliac disease, but it shouldn’t replace milk feeds. Any baby who seems unwell, feeds poorly or has fewer wet nappies needs a doctor, not a home drink.
See a doctor promptly for burning urine with fever, pain in the back or side, blood in urine, very dark urine, vomiting that stops you keeping fluids down, or any urine symptoms in a child or during pregnancy.
Can I drink barley water every day?
For most healthy adults without gluten problems, a glass a day of unsweetened homemade barley water is fine as part of your normal fluids.
Is barley water gluten-free?
No. Barley contains gluten, and straining doesn’t remove it. People with coeliac disease must avoid it.
How long does jau water last in the fridge?
About two days in a covered glass bottle, and you should discard it if it smells sour or turns slimy.
Can barley water help with a UTI?
It can help you drink more fluids, but it doesn’t treat infection, so see a doctor for burning urine, especially with fever or back pain.
Pearl barley or whole barley: which is better for barley water?
Pearl barley is quicker. Lighter, too. Hulled barley gives a nuttier, cloudier drink with a bit more fibre in the grains. Both work.
Can I give jau water to my toddler?
If there’s no coeliac disease in the family and no allergy, small amounts of unsweetened barley water are fine for toddlers. Don’t add honey for babies under a year.
More cooling drinks and simple recipes are collected in Desi Remedies.