samak ki kheer
vrat ke chawal ka kheer or samvat rice kheer is a creamy kheer made with samvat rice or barnyard millet.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Servings: 3 to 4
- 1/3 cup samvat rice (sama ke chawal or barnyard millet) Or 60 grams sama ke chawal
- 3 cups full fat milk or 750 ml full fat milk
- 12 to 15 cashews (kaju) - halved or chopped
- 1 tablespoon golden raisins (kishmish)
- 4 to 5 tablespoon sugar
- ½ teaspoon green cardamom powder (choti elaichi powder) or 4 to 5 cardamoms - crushed in mortar-pestle
- 7 to 9 saffron strands (kesar)
making samvat rice kheer
in a thick bottomed saucepan/pan/kadai heat milk and bring to a gentle boil on a low to medium flame. then add the sama ke chawal. stir very well.
cover the pan with its lid and on a low flame simmer the kheer mixture till the barnyard millet gets cooked.
do stir at intervals. do use a thick bottomed pan, so that the milk or the millet do not get scorched from the base.
these tiny grains take about 18 to 20 minutes to cook on a low flame.
add 4 tbsp sugar. you can add more sugar if required. stir very well till the sugar dissolves.
then add 1/2 tsp cardamom powder and 7 to 9 saffron strands. saffron strands are optional and you can skip these if you do not have them. you can also add 1 tsp of rose water instead of saffron.
lastly add chopped cashews and golden raisins.
stir and simmer for a minute. sama chawal kheer has a creamy consistency. scrape off the dried milk solids from the pan and add it to the kheer.
serve the vrat ke chawal ka kheer hot or warm garnished with some rose petals or saffron threads or chopped cashews. you can also serve this kheer chilled.
Calories: 325kcal | Carbohydrates: 47g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 110mg | Potassium: 406mg | Sugar: 31g | Vitamin A: 405IU | Calcium: 287mg | Iron: 1.6mg