AuthorThe homemade food diarySamak rice kheer is usually made when one is fasting especially during Navaratris as it is a falahar food. Nevertheless, it can be made anytime, fasting or no fasting. Craving something sweet but watching your weight too!? then this recipe is for you, because it's sweet and healthy.
Samak rice is not rice, but barnyard millet, a gluten-free, fiber-rich, high on essential minerals like iron and magnesium, and nutritious seed which makes it a great source of energy. They are similar to broken brown rice when cooked and can give your fill for rice cravings. All of this and more makes Samak rice kheer way much healthier than white rice kheer.
Let's get to the recipe of it then.
Note: 1) You can substitute sugar with honey but do not add it when the the kheer is hot instead add it when it's on room temperature or cooled down completely.
2) You can use Almond, oat or any other non-dairy, vegan milk as well instead of whole milk.
3) Can add saffron/kesar as well for color if not making it during falahar fasting.
Hope you'll try this yummilicious recipe and if you do, let me know in the comment section how it turned out to be.
Servings 6
Heat ghee in a pan and roast the Samak rice until lightly golden, add the ground almonds and roast for 30 more seconds.
Add ground cashews to it and roast for 30 more seconds.
Now start pouring the milk, cover, and get it to a soft boil.
Uncover, simmer the flame, and let the rice cook in the milk.
When the rice is half cooked add sugar and mix well. To check if the rice has cooked or not, mash some with your fingers. If it mashes all the way without any difficulty then it’s cooked.
The kheer will become thicker & creamier in texture and that’s when you’ll know it is done.
Cool it in the refrigerator or freezer for about 1-2 hours.
Garnish with pistachios and serve cold or hot, as you like.
Ingredients
Directions
Heat ghee in a pan and roast the Samak rice until lightly golden, add the ground almonds and roast for 30 more seconds.
Add ground cashews to it and roast for 30 more seconds.
Now start pouring the milk, cover, and get it to a soft boil.
Uncover, simmer the flame, and let the rice cook in the milk.
When the rice is half cooked add sugar and mix well. To check if the rice has cooked or not, mash some with your fingers. If it mashes all the way without any difficulty then it’s cooked.
The kheer will become thicker & creamier in texture and that’s when you’ll know it is done.
Cool it in the refrigerator or freezer for about 1-2 hours.
Garnish with pistachios and serve cold or hot, as you like.
