• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
    • Privacy Policy
  • Food Blogging Resources
    • Kitchen DIY
  • Work With Us

Rachna's Kitchen

Tasty Food Happy Life !

  • Recipe Index
  • Eggless Bakes and Cakes
  • Festival Recipes
  • Home Made Ingredients
  • Recipes for Kids
  • Protein recipes
  • Recipe Collections
  • Vegan

August 16, 2016 By rachnaskitchen Leave a Comment

Sama Ke Chawal Ki Kheer, Samak Ki Kheer | Barnyard Millet Pudding

Jump to Recipe Print Recipe

Vrat ke chawal ki kheer

samak 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.

Let’s see how to prepare it.

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

samak ke chawal ki kheer
Print
Sama Ke Chawal Ki Kheer | Barnyard Millet Pudding
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 
Barnyard millet pudding is a very healthy, creamy and rich delicacy made up of  barnyard millet.
Course: Dessert
Cuisine: Indian
Servings: 3 Servings
Author: Rachna's Kitchen
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
Instructions
  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.
  2. 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.
  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.
  4. After 12 minutes, it should be cooked and texture turned to creamy. At this point add jaggery.
  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.

 

If you are looking for some fasting recipes you may like these

1. Carrot kheer

carrot kheer recipe

2. Angoor rabdi recipe

How to make angoori rabdi

3. Kesar badam milk recipe

kesar badam milk recipe

barnyard millet pudding

Filed Under: 30 Min Recipes, Fasting Recipes, Festival Recipes, Indian Desserts, Recipes for Kids

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

You may like these recipes

  • Iftar Recipes, Ramadan Special Recipes | Iftar Menu
  • Malai Kofta Recipe In White Creamy Gravy
  • Aloo tikki chole, Chole tikki recipe | Aloo tikki chaat
  • Rasmalai Recipe, How to make best soft Rasmalai at home
  • Dominos Pizza Dough Recipe

Footer

Connect

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Rachana Photography Portfolio

Copyright & Terms Of Use

Copyright & Terms Of Use © The blog and it's contents, rachnas-kitchen.com. Unauthorized use and/or duplication of material (text, photos or both) without express and written permission from this blog’s author and owner is strictly prohibited. Excerpts and links may be used and are welcomed, provided that full and clear credit is given to rachnas-kitchen.com with appropriate and specific direction to the original content/blog post. Feel free to drop a line at rachnaskitchen email and I'll be more than happy to work with you in case of queries.

Copyright © 2023 rachnas-kitchen.com

 

Loading Comments...