Samavat Rice Kheer is a delicious gluten-free Indian milk pudding made with barnyard millet. Simple, no fuss making process and the creamy texture are the highlights of this kheer recipe. You can enjoy sama ki kheer while observing Hindu religion fasts such as Navratri, Shivratri or Janmashtmi.
What is Samavat Rice?
Samvat Rice is a variety of tiny millet known as barnyard millet in Engish. It is often used as a substitute for regular rice in many religious fasting or falahari recipes. The other names of Samvat Rice are – samo rice, sama ke chawal, samvat chawal, or vrat ke chawal. From kheer, pulao to upma you can prepare any rice dish with this gluten-free millet.
Samvat Rice Kheer:
Sama Ke Chawal Ki Kheer is like any other Indian kheer in taste and texture except it is made with millet and not regular white rice. It has milk, sugar, green cardamom, and millet (samvat rice).
It is a tasty and humble dessert for a falahar (no whole grains) diet as many communities refrain from eating rice while fasting. You can make this samavat rice kheer during any other occasion as well.
The only twist we have introduced in the Sama Rice Kher Recipe is adding a layer of fruits before serving. I love to enjoy kheer chilled. Hence, the addition of fresh fruits makes the kheer more delicious and full of fresh flavors.
Ingredients Required For Kheer:
You need only 5 ingredients to make this kheer at home:
Barnyard Millet (Samvat Rice)
Full Cream Milk – highly recommend using full fat or full cream milk to make a rich and creamy kheer.
White Granulated Sugar – you can use jaggery or brown sugar as well.
Saffron – it is added for the taste and aroma.
Apart from the basic 5 – ingredients you can make samavat rice kheer more exciting by introducing these recipe variations:
Foxnuts – You can add ghee roasted foxnuts or makhane as well in this vrat kheer. Fry one cup of foxnuts in a tablespoon of ghee till crisp. Make a coarse powder in a food processor or finely chop them using a knife. Foxnuts give a creamy texture and nutty taste to the kheer. I often make foxnut phirni for festive occasions.
Dry Fruits – Combine one tablespoon each of almonds, unsalted pistachio, chironji, and cashew. You can roughly chop the nuts or process in a food processor to make a coarse powder. Dry Fruits gives a good taste to the kheer and add a lot of protein value.
Fresh Fruits – From fresh pomegranate pearls, chopped mango pulp, apple, to banana, you can add a variety of fresh fruits on top of chilled kheer to make it more nutritious and fulfilling.
More Indian Kheer Recipes For you:
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Samavat Rice Kheer (Vrat Ke Chawal Ki Kheer)
- Heavy Bottom Kadhai
- 1/4 cup barnyard millet (samvat/sama rice)
- 1 litre full cream milk
- 1/3 Cup white sugar or to taste
- 1 teaspoon green cardamom powder
- 1/4 teaspoon saffron strands
Ingredients to serve
- 1 Cup chopped ripe mango
- 1/4 Cup pomegranate pearls
- 1 tbsp sliced pistachio and almonds
- Clean and soak rice in water for 20 – 30 minutes. Drain the water from the soaked rice and set aside.
- Gently crush the saffron strands and soak them in 2 tbsp of warm milk.
- In a heavy bottom saucepan add milk. Bring it to a gentle boil on a medium heat.
- Add the sama rice, cardamom powder, and stir to combine. Keep stirring at regular intervals to avoid buring of the milk.
- You have to simmer the kheer till rice is soft, mushy, and the texture of the kheer is creamy.
- Once the rice gets cooked, add sugar and saffron strands. Stir to mix. Cook for a minute so that sugar is nicely dissolved.
- Samavat Kheer has a thick and creamy consistency. Turn off the heat.
- You can serve it either warm or allow to cool down at room temperature.
- Once the kheer coold down, get it chilled in the fridge for 1 – 2 hours.
- Garnish with chopped mango, pomegranate pearls and sliced nuts. Serve immediately.
- Make sure you use full cream or full fat milk for making the kheer.
- Keep stirring the kheer at regular intervals while simmering to avoid milk or rice getting burnt.
- Check rice for doneness at regular intervals while cooking.
- Do not add the sugar before rice is fully cooked and mushy.
- You can make this kheer in an instant pot as well. Add all the ingredients in the inner pot. Set Pressure Cook Mode for 10 minutes. Seal the lid. After 10 minutes check rice for doneness. If the kheer is not thick enough, set SAUTE mode for 10 minutes and allow the kheer to simmer till it thickens.