samvat rice kheer recipe with step by step photos – samvat rice are also known as sama rice or barnyard millet. this sama rice kheer recipe is often made during fasting days and is also known by the name vrat ke chawal ki kheer.
barnyard millet are ancient grains which are very healthy. millet grains can be easily substituted for rice or rava/semolina in any dish. so you can make pulaos, puddings, kheers, upma, khichdi etc with millet.
thus with samvat rice, you can make various dishes like sama rice pulao, sama ke rice ki idli, sama rice dosa, sama rice upma and so on. do give these nutritious grains a try. they are really good and only need support from big companies to market them.
millets are anti oxidant, have lots of fibre and high in protein. they are gluten free as well as diabetic friendly. they are easy to digest and cook quickly.
this sama rice kheer tastes similar to rice kheer but lighter and much easier to digest. you can make this kheer on normal days also. few more kheer recipes which you can make for navratri fasting are makhane ki kheer, paneer kheer and sabudana kheer recipe. more about navratri fasting on this post – navratri fasting rules.
serve vrat ke chawal ki kheer hot or warm garnished with some rose petals or saffron threads or chopped cashews. you can also serve this kheer chilled.
other names for barnyard millet – echinochloa frumentacea (botanical name), shamula, sama, shama, shamul, samai, kuthiraivali, kudirai valu, bonta chamalu, sawank, swang, shyama.
step by step samvat rice kheer recipe for vrat:
1. soak ⅓ one third cup barnyard millet or sama ke chawal in enough water for about an hour. drain and keep aside.
2. in a thick bottomed saucepan/pan/kadai heat 3 cups milk (750 ml) and bring to a gentle boil on a low to medium flame.
3. then add the sama ke chawal/samvat rice/barnyard millet.
4. stir very well.
5. cover the pan with its lid and on a low flame, simmer the kheer mixture till the barnyard millet gets cooked and softens.
6. do stir at intervals. do use a thick bottomed pan, so that the milk or the millet does not get scorched from the base.
7. these tiny grains take about 18 to 20 minutes to cook on a low to medium flame. if you have not soaked them, then they will take a longer time.
8. once the grains are cooked, then add 4 tbsp sugar. you can add more sugar if required. stir very well till the sugar dissolves.
9. then add ½ tsp cardamom powder (chotti eliachi powder).
10. add 7 to 9 safrron 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.
11. this pic is just to show the consistency of the kheer and the texture of cooked barnyard millet. the grains should soften completely. the milk will also thicken. samvat rice kheer has a creamy consistency. you can adjust the consistency you want in the kheer. we always prefer a medium consistency, but you can make thin or thick.
12. lastly add chopped cashews and golden raisins.
13. stir and simmer for a minute or two. scrape off the dried milk solids from the pan and add it to the samvat kheer.
14. serve vrat ke chawal ki kheer hot or warm garnished with some rose petals or saffron threads or chopped cashews. you can also serve this kheer chilled.
if you are looking for more fasting recipes then do check vrat ki khichdi, vrat ka halwa, vrat ki poori, vrat ka uttapam, sabudana khichdi, dry fruits ladoo, aloo tamatar sabzi and sabudana thalipeeth recipe.
samvat rice kheer recipe below:
samvat rice kheer recipe | vrat ke chawal ki kheer
TOTAL TIME
1 hour 30 mins
vrat ke chawal ka kheer - a creamy kheer made with samvat rice or barnyard millet.
AUTHOR: dassana
RECIPE TYPE: sweet, dessert
CUISINE: north indian
SERVES: 3-4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
- ⅓ cup barnyard millet/samvat rice/sama ke chawal, 60 grams
- 3 cups full fat milk, 750 ml
- 12 to 15 cashews, halved or chopped
- 1 tbsp golden raisins
- 4 to 5 tbsp sugar
- ½ tsp green cardamom powder or 4 to 5 cardamoms, crushed in mortar-pestle
- 7 to 9 saffron strands/kesar
INSTRUCTIONS
- soak ⅓ cup barnyard millet or sama ke chawal in enough water for about an hour. later drain and keep aside.
- 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 ½ 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.
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