Samak Rice Kheer is a gently simmered festive dessert made with samak rice, milk, cardamom and nuts. Briefly roasting the rinsed and drained grains in ghee adds a pleasant aroma before they cook in milk.

6 servings | Prep: 10 min | Cook: 30 min | Total: 40 min

Ingredients

• 100 g — Dinesh Flour Mills Samak Rice (Dinesh Flour Mills product)
• 1 litre — Full-fat milk
• 80 g — Dinesh Flour Mills Boora or Sugar (Dinesh Flour Mills product)
• 1 tsp — Dinesh Flour Mills A2 Gir Cow Bilona Ghee (Dinesh Flour Mills product)
• 1/2 tsp — Dinesh Flour Mills Green Elaichi powder (Dinesh Flour Mills product)
• 2 tbsp — Chopped almonds and pistachios
• 8-10 — Saffron strands, optional

Method

1. Rinse samak rice in a fine sieve and drain for 5 minutes.
2. Heat ghee in a heavy pan. Add the drained samak and roast gently for 2 minutes without browning.
3. Pour in the milk slowly while stirring. Bring to a gentle boil, then reduce the heat.
4. Simmer for 20-25 minutes, stirring frequently, until the grains are tender and the milk is creamy.
5. Add boora or sugar and stir until dissolved. Cook for another 3-4 minutes.
6. Add cardamom, saffron and most of the chopped nuts, then switch off the heat.
7. Serve warm or chilled. Add a little warm milk before serving if the kheer becomes too thick.

Cooking Notes

• Use a fine sieve because samak grains are small and can wash away through a regular colander.
• Keep the flame low after the first boil and stir the base regularly.
• For vrat use, confirm every ingredient and utensil follows your household's fasting practice.
• Allergen note: Contains dairy and tree nuts.