Navratri special samak ke chawal ki kheer. Its simple and can be made in less than 20 minute.
- 2 cups (500ml) milk
- 5 tablespoons samak ke chawal/ barnyard rice (soaked in water for 20 minutes)
- ¼ cup sugar
- ½ teaspoon cardamom powder
- 1 tablespoon ghee/clarified butter
- 10-12 almonds
- 10-12 cashews
- 2 tablespoons raisins
- pistachios for garnishing (optional)
- saffron strands for garnishing (optional)
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- In a nonstick or a heavy bottom kadai add milk and bring it to a boil. It will take 3-4 minutes.
- Now add the soaked samak rice and let it cook for 7-8 minutes on medium flame, while stirring it occasionally.
- Once samak is cooked it will swell up a little. Keep scraping the sides of the kadai.
- Further add sugar and cardamom powder and cook for another 3-4 minutes or until the sugar dissolves completely and the kheer becomes thick. Do not over cook.
- To roast the dry fruits, in a pan add ghee and once it turns medium hot add cashews, almonds and raisins. Roast them for a minute or two or until the nuts get a light golden colour and the raisins swell up.
- Add the roasted dried fruits and nuts along with the ghee in the kheer and mix well.
- Garnish with some nuts, pistachios and saffron strands.
- Serve hot or cold.
- Can be store in the refrigerator for upto a week.
- Do not over cook the kheer, as it cools down it will thicken.
- You may vary the quantity of sugar as per your preference.
- If you do not like nuts in your kheer then you can skip them or you can also add them directly without roasting. Though i would highly recommend you to roast them as they enhance the flavour and add a great taste.