Sama ke chawal ki kheer is a popular fasting food made during festivals and other days as an everyday dessert as well. This is commonly prepared in many UP homes. In Uttarakhand, it is called jhangore ki kheer.
I made this for dessert when I made the Banarasi Kachori aur Sabzi Thali and featured the Banarasi Kachori for the Breakfast platter during this September Thali Mega BM. I was happy to make a millet dish as millets are now replacing some of our dishes.
The other names for Sama Ka Chawal is Barnyard millet, Samak, Samavat, samyak ke chawal, or parsai ke chawal. We call it Samai in Tamil, Samulu in Telugu. Athamma was very fond of this millet and we would often include it in our rice.
Since Daddy now asked us to slowly replace rice, I have started mixing some parts of the rice with different millets on daily basis. We consume Samai in different ways.
In the north, they make Sama ki khichdi, Sama ki idli, sama ka dhokla. While in the South, we have Samai Upma, Idli, and Dosas. In Southern India, we do not have a concept of fasting dishes. When we fast for festivals, we don't eat anything. Or some people eat fruits. In the North, they use this millet for Navratri fasting.
I had made my entire Banarasi thali from this site and read that Sama ke chawal ki kheer is a delicacy of UP. We call Sama ke Chawal ki Kheer as Samavat Rice Kheer / Samo Rice Kheer / Vrat Ke Chawal Ki Kheer.
Since this is a delicious fasting dish, I am sharing what I make for my Navratri Pooja. Other milk-based puddings you can try Chawal ki kheer, Badam Sabudana Kheer, Gulab Ki Kheer, Badam Kheer.
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Step By Step Pictures for making Sama ke chawal ki kheer
Recipe
Sama ke Chawal ki Kheer
Ingredients
- 1/2 cup Little Millet / Sama ke Chawal
- 1/2 liter Milk
- 1/2 cup Sugar
- Mixed Nuts as required
Instructions
How to make Sama ke Chawal ki Kheer
- Since I was cooking a thali, I soaked little millet in water and pressure cooked. However, it is recommended to slow cook this millet in milk and it takes about 30 mins of slow cooking.
- Soaking for 10 mins, pressure cooking, and adding thick milk this payasam is ready in 15 mins.
- Pressure cook for 3 whistles and once the pressure falls down, add milk and sugar.
- Bring to a boil and simmer for 10 mins.
- The kheer thickens when cooled down, so simmer only for 10 mins.
Vaishali says
Kheer is such a delicious dish ,and so versatile . I have made the Jhangore ki kheer long back , but I remember we loved it .
Here in Gujarat it’s called Moraiya and is really very popular, it’s a healthy millet and definitely a great idea to replace rice .
Suma Gandlur says
I make barnyard millet kheer regularly but somehow I don't use the little millet that often. I am sure this kheer tastes yummy and would be a nice substitute for rice kheer.
Radha says
It is a yummy kheer and we make payasam with millets often in our home. A healthy kheer Srivalli.
Harini Rupanagudi says
Payasam with millets is my favorite and this is definitely a yummy version. I agree that millets when slow cooked with millets makes the kheer richer. But I would love it either way.
sushma says
Millet payasam is always so nice and yummy. Love your version of millet payasam.