In a deep pot, add 500 g washed pearl barley and 2 liters of water.

Add 1 tsp salt and bring to a boil over low heat.

Cook until the grain becomes soft and swollen.

Once cooked, add 200 g sugar and simmer for another 10 minutes.

Remove from heat and let the mixture cool completely — ideally overnight for the best texture.

Preheat the oven to 200°C (392°F).

Spread 400 g walnuts on a baking tray.

Roast for 5 minutes, just until fragrant.

Finely chop half of the walnuts by hand.

Grind the remaining half in a food processor until finely ground.

Chop or process 150 g biscuits until very fine.

They help bind the mixture and add texture.

In a large bowl, mix:

• the cooled cooked pearl barley,

• the finely ground walnuts,

• the coarsely chopped walnuts,

• the finely chopped biscuits,

• lemon zest,

• vanilla essence,

• rum essence.

Mix well until everything is evenly combined and thick.

Transfer the mixture to a serving tray or bowl.

Smooth the surface with a spatula.

Dust generously with powdered sugar.

Using cocoa powder, create a decorative cross or other traditional patterns on top.

Let the colivă rest at least 1–2 hours before serving to stabilize.

Enjoy your homemade Colivă Românească — aromatic, comforting, and authentic!