Sama Kheer is a mild dessert made by cooking soaked millets with milk along with sugar, cardamom powder, nuts and dry fruits. It has smooth texture and the millet blends into milk very well. Also barnyard millet is high in fibre and much healthier compared to regular rice kheer.
Its different from regular kheer and has its own texture and taste, its filling and the flavour is mild and warm with cardamom and saffron, topped with nuts and raisins. It comes together quickly and is perfect for any vrat celebration or for special occasions.
Jump to:
About Sama Kheer
Sama Kheer is a traditional kheer made with barnyard millet instead of rice. It is popular during fasting days. You can make them for special occasions, its satisfying but light. The texture of this is soft smooth consistency, creamy and mild with a comforting flavour.
Millet cooks well and blends into the milk to create a creamy, smooth texture. The pale golden colour comes from the saffron and it looks simple but comforting, also the cardamom adds warmth and saffron adds rich flavour without overpowering the delicate taste of the millet.
You can just adjust this as per your taste and preference, some like it thick like a pudding, some like it thin and pourable. You can also adds more nuts or raisins if you want extra sweetness and texture. This recipe works well with changes based on your taste.
I usually make this during fasting season and my family loves it because it tastes so good. The whole thing comes together in less than an hour so it is very convenient.
Similar Recipes
Sama Kheer Ingredients
- Barnyard Millet - Added barnyard millet as the main ingredient and it gives soft, creamy texture.
- Milk - I use thick milk or condensed milk for creamy, rich texture. Thick milk gives smooth consistency better than regular milk.
- Sugar - is added for sweetness and you can adjust it based on your preference. White sugar or cane sugar both work equally.
- Cardamom Powder - It gives gentle aroma and flavor to the payasam.
- Saffron - A few strands of saffron are soaked in warm milk and added for colour and flavour.
- Almonds - I add almonds for crunch and nice garnish. The nuts make it look attractive and add texture.
- Raisins - It is added for natural sweetness and chewy texture. They work great with the soft millet.
How to make Sama Kheer Step by Step
1.Soak the millet in water for at least 20-30 minutes. Rinse well then drain and set aside.
2.Add this to boiling milk. Let it cook in low flame.
3.Once the millet is cooked, just mash and see it should be soft then its done. Add cardamom powder and saffron strands.
4.Simmer and add sugar.
5.Mix well, cook until its thick and creamy. Finally add chopped nuts and raisins.
Serve hot or warm!
Expert Tips
- Soaking - I always soak the millet for 20 to 30 minutes before cooking. Soaking makes it cook faster and gives soft texture without hard bits in centre.
- Thick Milk - I prefer using thick milk or condensed milk for creamy consistency. Thin milk make the kheer watery no matter how much you cook it.
- Mashing - I usually mash the cooked millet gently with back of spoon while it is cooking with milk. This helps it blend smoothly and create creaminess.
- Cooking - I cook until the millet becomes soft and blends completely into the milk. Once soft it is ready to be combined with remaining ingredients.
- Sugar - I add sugar after the millet is cooked, then simmer until the kheer thickens.
- Consistency - I cook until the kheer thickens and looks creamy. When you stir, it should pull away slightly from the bottom of the pan.
Serving and Storage
Serve this warm or chill and can be enjoyed as dessert after meals. Store leftover kheer in the refrigerator in an airtight container. Before serving you can warm it or keep it at room temperature for some time and have.
FAQS
1.Can I skip saffron?
You can skip it but saffron adds colour and subtle flavour to the kheer. Without it, the kheer will be white.
2.Can I use regular milk instead of thick milk?
Regular milk can work but the kheer might be thinner. I recommend thick or condensed milk to get that creamy texture.
3.Can I make this thicker?
Yes you can if you prefer, the kheer should be creamy and pourable.
4.Can I make this ahead?
Yes, you can just prepare it few hours ahead and store in refrigerator and adjust consistency before serving.
5.Can I add other nuts?
Yes you can add other chopped nuts. It gives extra texture.
If you have any more questions about this Sama Kheer Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Sama Kheer Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Sama Kheer Recipe (Samvat Kheer)
Ingredients
- ¼ cup samvat chawal / barnyard millet
- 2 ½ cups thick milk
- 3 ½ tablespoon sugar
- a generous pinch cardamom powder
- few strands saffron
- 1 tablespoon chopped almonds
- 1 tablespoon raisins
Instructions
- Soak little millet in water for at least 20-30mins. Rinse well then drain and set aside.
- Add this to boiling milk. Let it cook in simmer.
- Once the millet is cooked, just mash and see it should be soft then its done. Add cardamom powder and saffron strands.
- Simmer and add sugar. Mix well , cook until its thick and creamy.
- Finally add chopped nuts and raisins.
- Serve Sama Kheer hot or warm!
Notes
- Soaking - I always soak the millet for 20 to 30 minutes before cooking. Soaking makes it cook faster and gives soft texture without hard bits in centre.
- Thick Milk - I prefer using thick milk or condensed milk for creamy consistency. Thin milk make the kheer watery no matter how much you cook it.
- Mashing - I usually mash the cooked millet gently with back of spoon while it is cooking with milk. This helps it blend smoothly and create creaminess.
- Cooking - I cook until the millet becomes soft and blends completely into the milk. Once soft it is ready to be combined with remaining ingredients.
- Sugar - I add sugar after the millet is cooked, then simmer until the kheer thickens.
- Consistency - I cook until the kheer thickens and looks creamy. When you stir, it should pull away slightly from the bottom of the pan.
Leave a Reply