Sama Ke Chawal Ki Kheer
Sama ke chawal ki kheer simmers barnyard millet in milk until it thickens, a fasting-day version of rice kheer.
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50 mintotal
35 min hands-on15 min hands-off
Prep 10 min · Cook 25 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes prep-ahead time.
Method
Melt the ghee gently in a heavy-bottomed pot or a deep kadhai over a low flame.
Add the well-washed, drained sama grains. Sauté them gently for exactly 2 minutes. They should smell lightly toasted; do not let them brown.
2 min
Pour the warmed full-fat milk carefully into the pan. Stir straight away and briskly to break up any clumps of starch.
Propel the combined liquid to a gentle boil. Instantly retard the heat source to lock it into a continuous, rolling simmer.
Cook for 15-20 minutes, stirring often. The sama cooks quickly and releases its starch, which thickens the milk on its own.
15–20 min
Once the grains have broken down completely and the milk has thickened to a pudding-like texture, stir in the sugar.
Blend the saffron-infused milk directly into the kheer. Maintain the stirring and simmering action for a concluding 3 minutes to guarantee the absolute dissolution of the sucrose crystals.
3 min
Turn off the heat completely. Whisk the cardamom powder and the chopped nuts through the kheer.
Serve while emitting a comforting heat, or mandate a thorough refrigeration cycle before a chilled presentation.
How to tell it's done
A creamy, milky pudding speckled with tiny, soft, flavor-absorbing millet grains.
Getting it right
Tip
Sama grains expand significantly and absorb a lot of liquid. If the kheer becomes too thick after cooling, stir in a little warm milk to loosen it before serving.
What to serve it with
A soothing, milk-rich dessert perfect for rounding off a spicy fasting meal.
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