Sama ke chawal ki kheer is a popular fasting food made during festivals and other days as 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.
Sama Ka Chawal is also known as Barnyard millet, Samak, Samavat, samyak ke chawal, or parsai ke chawal. In Tamil, we call it Samai and in Telugu, it is called as Samulu. Athamma was very fond of this millet and we would often include 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. So when it came to Samai, it is a millet grown in many parts of the country and consumed in many ways too.
In the north, they make Sama ki khichdi, Sama ki idli, sama ka dhokla. In the South, we have Samai Upma, Idli, and Dosas. Though the fasting dishes concept is not common in the South, this millet is used frequently during 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. Sama ke Chawal ki Kheer is also called Samavat Rice Kheer / Samo Rice Kheer / Vrat Ke Chawal Ki Kheer.
Since this is a delicious fasting dish, I am sharing for my Navratri Pooja.
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Step By Step Pictures for making Sama ke chawal ki kheer
Sama ke Chawal ki Kheer
- 1/2 cup Little Millet / Sama ke Chawal
- 1/2 liter Milk
- 1/2 cup Sugar
- Mixed Nuts as required
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.