Oct 12, 2018 / by Manisha Goyal / 0 comment

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The barnyard millet tastes almost similar to broken rice when cooked,  thats the reason it is called the “samak/ samovar ke chawal”.

In India, cereal grains are not consumed during fasts which make, barnyard millets a popular ingredient during the fasting days. It is a wholesome grain which is not only restricted to be eaten during fasts.

I’ve made this pudding using barnyard millet which is rich and creamy in taste. This pudding can be given to babies as well reason being a great source of iron, high fibre and protein. 

Did you know that this is a gluten free pudding and also branyard can be used in various other dishes.

To make it more healthy, I’ve used jaggery here. Feel free to use sugar or any other substitute.

 

INGREDIENTS

Samvat ke chawal – 1/3 cup

Milk – 1 litter

Jaggery – 3 tbsp

Green cardamom powder – 1/4 tsp

Saffron – few strands soaked in 2 tbsp milk

Chopped nuts

Crushed peppercorns

Mint leaves

 

METHOD

Wash the millet and soak for about 30 minutes.

Place a heavy bottom pan on heat. Add milk and the soaked millet to it. Let it boil.

Add the soaked saffron strands and cardamom powder. Cook in low – medium heat for about 25-30 minutes, until it turns out thick and creamy.

Add jaggery and cook for another 2 minutes, till the jaggery melts.

Granish with chopped nuts and crushed peppercorns.

Serve warm or chilled.

 

Notes

You can also use sugar instead of jaggery.

Increase the quantity of jaggery according to your preference.

ENJOY:))

HAPPY EATING!!

Hope you liked my recipe.

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