festival · navratri · vrat · falahari · festive · no-onion-no-garlic · sweet · kheer · samak · millet
Samak Chawal ki Kheer
Samak chawal ki kheer swaps rice for barnyard millet, the grain most eaten on vrat days. Soaked samak is simmered in full-fat milk with saffron, stirring often so the small grains do not catch, until it softens and blends into the milk. Sugar and crushed almonds and cashews go in for a final five minutes, and cardamom goes in at the end. It is quicker than rice kheer and just as creamy, warm or chilled.
Cook along · 7 steps
Method
- 1
Rinse the samak rice and soak it in water for 20–30 minutes. Drain completely.
- 2
Heat the milk in a heavy-bottomed pot over medium heat and bring it to a gentle boil.
- 3
Add the soaked samak rice and saffron strands to the milk. Reduce the heat to a simmer.
- 4
Cook for 10–12 minutes, stirring frequently to prevent the millet from sticking to the bottom and to ensure even cooking.
- 5
Once the millet becomes soft and blends well with the milk, add the sugar, crushed almonds, and cashews.
- 6
Simmer for another 5 minutes, stirring occasionally, until the kheer becomes rich and creamy.
- 7
Turn off the heat and stir in the cardamom powder. Serve the Samak Rice Kheer warm or chilled.
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