Samwat Ke Chawal Ki Kheer
Kheer from India: Alternative names Payasam, payasa, ksheeram, fereni
Place of Origin: South Asia
Region or State: India, Pakistan, Sri Lanka, Nepal , Banladesh
Kheer is a South Asian rice pudding made by boiling rice, broken wheat, tapioca, or vermicelli, Samwat ke chawal with milk and sugar; it is flavored with cardamom, raisins, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or as a dessert. It is also known in some regions as payasam, payasa, gil-e-firdaus and fereni. Kheer made from this special kind of rice called Samwat ke chawal / parsai ke chawal ke kheer, is very delicious and easy to make.
Samwat Ke Chawal or Sama ke chawal or Barnyard millet is a wildly growing grain which is actually a seed not grain Sama ke chawal or Barnyard millet is vastly used during Navratri fasting as it is rich in complex carbohydrates and protein .It is considered an ideal food for fasting days in North India
Hi friends! This year the Navratri festival season began from October 13, 2015. During the nine days, of Navratri people observe a strict diet but there are certain kinds of food which can be consumed. The cuisine during fasting is actually irresistible and more mouth-watering . There is a long list of the special kind of food which can be consumed during the Navratri vrat or fast. Here is a simple and delicious recipe for you.
Prep Time : 30 minutes
Cook time : 45 minutes approx.
Serve : 6
Level Of Cooking : Medium
Cuisine: Indian, (vrat or fasting time)
- 1/2 cup Samwat ke chawal / parsai ke chawal
- 1 1/4 liter Milk toned
- 12-15 cashew nuts
- 2 tbsp slivered Almonds
- 12-15 Raisins
- 2/3 cup Sugar
- 6 Green cardamoms, powdered
Wash Samwat ke chawal /rice well and soak in two cups of water for 1/2 an hour.
Roast slivered almonds and cashews lightly in microwave. After cutting the cashews into small pieces keep aside slivered and roasted almonds and cut cashew pieces aside.
Take milk in a deep heavy bottom pan and bring to boil on high flame. Add drained Samwat ke chawal / rice to milk and lower the heat and simmer, stirring occasionally.
Cook till the Samwat ke chawal /rice is fully cooked and the milk has reduced to approximately half.
Add sugar and keep cooking till the sugar has fully dissolved. Add raisins,cut almonds and cashew nuts and cardamom powder and cook for another ten minutes. The kheer should be thick but of dripping consistency.
Kheer is ready to sreve, garnish with slivered almonds and serve hot or chilled as per liking.
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