Cuisine fast, Indian, Indian, north indian, punjabi, vrat
Ingredients
1/2cupsamo seeds/ barnyard milletsoaked for 1/2 hour in enough water
1litre milkwhole or skimmed
1/2cup sugarany sugar- adjust qty as per the sweetness you prefer
1/4cupchopped nuts and raisinsoptional- use nuts of your choice
1/2tspcardamom powderor use 5-6 crushed cardamoms
Instructions
Soak samo seeds in water for almost 1/2 hour. This helps them cook quick.Drain and keep aside.
In a separate deep bottomed, heavy pan, bring milk to boil. Heavy bottomed pan is important, otherwise the milk will stick to the bottom of any other pan.
Once the milk is boiled, lower the heat, and add samo seeds/ millets. Let it simmer on slow heat for about 15-20 minutes, or maybe more till it reaches the right consistency. Keep stirring in between, making sure it does not stick to the bottom.
The desired consistency is reached, when milk is slightly thickened and creamy, and the samo seeds are very soft. These grains and milk mix together and form a very creamy consistency.
Now,add chopped nuts / raisins of your choice. Mix well.
Add cardamom powder (or you can crush 5-6 cardamoms and add those)
At last, add sugar and mix well.Turn off heat.You can adjust the sugar qty, as per the sweetness you prefer.
Garnish this with chopped nuts, edible gold or silver foil, or rose petals.Serve it hot or warm, or chilled. I love it chilled, but I really don't mind it warm as well. It tastes really creamy and luxurious.
Notes
Recipe Notes
I prefer using whole milk in this, as it gives a very creamy consistency.You can use skimmed milk as well.
Adding nuts is optional- I added cashews, pistachios and raisins. You can make this without nuts, or add almonds/ blanched almonds and melon seeds, or any nuts you prefer.
Tip- Once the kheer/pudding has cooled, adding a few drops of rose water, gives a really nice ,mild, rose flavour to this kheer/ pudding. Make sure you use organic rose extract, and don't add too much.