Vrat ke chawal ki kheer
Barnyard millet pudding is a very healthy, creamy and rich delicacy made up of barnyard millet. Barnyard millet has many names in India. In Gujarati it is called Samo or Moriyo, in Marathi it is called bhagar or Vari cha Tandul, in Hindi it is called Mordhan or Sava ka chawal, Sama ke chawal, Vrat ke chawal, samak ke chawal. It’s biological name is Echinochloa Colonum.
Barnyard millet is called rice but it is not cereal. It is a seed of wild grass (Echinochloa Colonum) grows which frequently grows amongst the rice paddy. That is why this rice allowed to be in food for spiritual fasting days in hindu festivals and it also became popular as vrat ke chawal means fasting rice. It is healthy and nutritious rice which can be eaten during regular days also.
Today I am sharing sama ke chawal ki kheer ( barnyard millet pudding) prepared with milk, jaggery and few spices. It is also good baby food (for babies age above 8 months and for toddlers) as it has high protein and fibre content. Barnyard millet is the richest source of Iron of all the millets. To make it a meal for babies and toddlers, just use ground millet and skip using nuts. Follow the recipe as it is. I have prepared this pudding for my 1-year-old son many times. He likes it very much.
Ingredients
*measurement for cup used, 1 cup = 250 ml
Vrat ke Chawal – ¼ cup
Milk – 2 1/2 cups
Jaggery(gud) – 3 tablespoon or Sugar to taste
Green cardamom – 4, crushed into fine powder
Saffron – few strands
Dry nuts(almond, cashews, raisin) – 2 tablespoon, chopped
Let’s prepare barnyard millet pudding step by step
Step 1. Wash barnyard millet well and soak in enough water for at least 30 minutes. After 30 to 45 minutes of soaking drain all the water.
Step 2. Place a heavy bottom pan on medium heat. Sprinkle a splash of water into the pan. It prevents milk from sticking at the bottom. Add milk and samak rice (barnyard millet) to it. Once milk and rice comes to boil, add saffron.
Step 3. Lower the heat and cook till millets gets cooked properly. It will take around 10-12 minutes. Keep on stirring occasionally to avoid scorching.
Step 4. After 12 minutes, it should be cooked and texture turned to creamy. At this point add jaggery.
Note – I have used light yellow coloured good quality jaggery so I did not need not to purify it. But if you think jaggery is not pure, you can follow an extra step before step4. Heat jaggery with 1/4 cup of water in a sauce pan. Once it has melted down completely, filter it to remove the impurities.
Step 5. Add chopped dry fruits and crushed cardamom pods. Cook for another 2 minutes or till consistency of kheer become slightly thick but still in pouring consistency. Then turn off the stove. Barnyard millet pudding is ready to serve. Pour it in serving bowls and garnish with chopped nut. Enjoy!!
Note – Skip whole or chopped nuts in step 5 if making recipe for babies or toddlers.
Recipe card – barnyard millet pudding recipe
- *measurement for cup used 1 cup = 250 ml
- Vrat ke Chawal – ¼ cup
- Milk – 2 1/2 cups
- Jaggery gud – 3 tablespoon or Sugar to taste
- Green cardamom - 4 crushed into fine powder
- Saffron – few strands
- Dry nuts almond, cashews, raisin - 2 tablespoon, chopped
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Wash barnyard millet well and soak in enough water for at least 30 minutes. After 30 to 45 minutes of soaking drain all the water.
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Place a heavy bottom pan on medium heat.Add milk and samak rice (barnyard millet) to it. Once milk and rice comes to boil, add saffron.
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Lower the heat and cook till millets gets cooked properly. It will take around 10-12 minutes. Keep on stirring occasionally to avoid scorching.
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After 12 minutes, it should be cooked and texture turned to creamy. At this point add jaggery.
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Add chopped dry fruits and crushed cardamom pods. Cook for another 2 minutes or till consistency of kheer become slightly thick but still in pouring consistency. Then turn off the stove. Barnyard millet pudding is ready to serve. Pour it in serving bowls and garnish with chopped nut.
If you are looking for some fasting recipes you may like these
1. Carrot kheer
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