Sama ke chawal ka halwa recipe with step by step photos. Sama ke chawal is also known as samvat rice, sama rice, swang ke chawal, bhagar or barnyard millet. Here I am sharing a delicious halwa made with sama ke chawal which can be had during any fasting occasion like Navratri, Ekadashi, mahashivratri and chaturthi.
I follow the same method to make this vrat ka halwa as that of sooji ka halwa. Just that more water is needed to cook the sama grains. At home we prefer a smooth halwa, so I grind the sama ke chawal in a mixer and then make the halwa. The texture of the halwa is similar to sooji halwa, with just one difference – the taste of sama rice is felt in the halwa.
Samvat rice or barnyard millet are healthy. millet grains can be easily substituted for rice or rava/semolina in any dish. So you can make rice based dishes like pulaos & khichdi, sweets like puddings & kheers and snacks like upma with millets.
Barnyard millet is known by various other names – echinochloa frumentacea (botanical name), shamula, sama, shama, shamul, samai, kuthiraivali, kudirai valu, bonta chamalu, sawank, swang, shyama.
Do give these nutritious grains a try. These are really nutritious, high in protein, good for diabetics and gluten free too. I have already shared some Recipes made with sama rice:
Today is the last day of Navratri and I thought its best to share a Navratri recipe on the last day of Navratri.
Serve sama ke chawal ka halwa as a sweet dessert after your fasting meals or as sweet Navratri snack. This recipe serves 5 but can be easily halved to serve 2 to 3 portions.
If you are looking for more Navratri sweets recipes then do check:
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Sama Ke Chawal Ka Halwa
By Dassana Amit
Ingredients
for sugar solution
- ⅔ cup sugar, for less sweet taste add ½ cup sugar
- 3.5 cups water
main ingredients sama ke chawal ka halwa
- 1 cup sama ke chawal (samvat rice or sama rice or swang ke chawal or bhagar or barnyard millet)
- 3 to 4 green cardamoms (choti elaichi)
- 4 tablespoons ghee (clarified butter)
- 10 to 12 cashews (kaju)
- 1 tablespoons raisins (kishmish)
Instructions
grinding sama chawal
- Take 1 cup of sama chawal in a mixer or grinder jar. Add seeds from 3 to 4 green cardamoms.
- Grind till you get a semi fine consistency like that of fine rava (sooji or cream of wheat) in the flour. Keep aside.
roasting samvat flour
- Heat 4 tablespoon ghee in a kadai or a thick bottomed pan.
- Add the ground sama chawal flour. Also add 10 to 12 cashews (kaju), halved or whole.
- On a low flame, start roasting the flour and cashews.
- Keep on stirring the flour non-stop so that it is roasted evenly.
- Roast sama flour till you see the cashews getting browned. The color of the flour will also change. This takes approx 8 to 9 minutes on a low flame. This step is important because if the flour is not roasted well then you will not get a good texture in the halwa.
making sugar solution
- When you keep the flour for roasting in the ghee, at the same time, take 3.5 cups water and ⅔ cup sugar in another pan. For a less sweet taste use ½ cup sugar. For a more sweet taste add ¾ cup sugar.
- Keep this pan on the stove top on a low to medium flame. Stir so that the sugar dissolves.
- Bring the water+sugar solution to a boil.
making sama ke chawal ka halwa
- Once the flour is roasted well, then carefully pour the boiling sugar solution in the kadai. Pour carefully, as the mixture sizzles and splutters.
- Then quickly stir and break the lumps if any with a spoon.
- Cover the pan and let the halwa simmer on a low flame for a few minutes till all the water is absorbed or for 2 to 3 minutes.
- Then open the lid and stir the halwa. Once all the water is absorbed, you will notice the change in the texture.
- Add raisins (kishmish). give a final stir.
- Serve sama ke chawal ka halwa hot or warm as sweet snack or as a dessert after your fasting meals.
Nutrition Info Approximate values
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How to make sama ke chawal ka halwa recipe
Grinding sama chawal:
1. Take 1 cup of sama chawal in a mixer or grinder jar. Add seeds from 3 to 4 green cardamoms.
2. Grind till you get a semi fine texture like that of fine rava (sooji or cream of wheat) in the flour. Keep aside. The flour has to be slightly coarse. Do not grind to a fine texture.
Roasting samvat flour
3. Heat 4 tablespoon ghee in a kadai or a thick bottomed pan.
4. Add the ground sama chawal flour. Also add 10 to 12 cashews (kaju), halved or whole.
5. On a low flame, start roasting the flour and cashews.
6. Keep on stirring the flour non-stop so that it is roasted evenly.
7. Roast sama flour non-stop till you you see the cashews getting golden. The color of the flour will also change. This takes approx 8 to 9 minutes on a low flame. This step is important because if the flour is not roasted well then you will not get a good texture in the halwa. Do not stop while roasting or else the flour will get too browned or burnt from the bottom.
Making sugar solution For sama ke chawal ka halwa
8. When you keep the flour for roasting in the ghee, at the same time, take 3.5 cups water and ⅔ cup sugar in another pan. For a less sweet taste use ½ cup sugar. For a more sweet taste add ¾ cup sugar.
9. Keep this pan on the stove top on a low to medium flame.
10. Stir so that the sugar dissolves.
11. Bring the water+sugar solution to a boil.
Making sama ke chawal ka halwa
12. Once the flour is roasted well, then carefully pour the boiling sugar solution in the kadai. Pour carefully, As the mixture sizzles and splutters.
13. Then quickly stir and break the lumps if any with a spoon.
14. Cover the pan and let the halwa simmer on a low flame for a few minutes till all the water is absorbed or for about 2 to 3 minutes.
15. Then open the lid and stir the halwa.
16. once all the water is absorbed, you will notice the change in the texture.
17. Add raisins.
18. Give a final stir.
19. Serve sama ke chawal ka halwa hot or warm as sweet snack or as a dessert after your fasting meals.
no washing and rinsing millets not necessary?
if you want you can rinse and dry the millets. i have used organic millet hence not rinsed them.