Creamy, comforting, and naturally sweet, this samak kheer recipe is my Navratri favourite. Samak rice (barnyard millet) is slow-cooked in milk until tender and creamy, then sweetened only with dates. No refined sugar at all. A hint of cardamom and a handful of dry fruits make it a perfect vrat dessert.
What Is Samak Rice?
Samak rice, also called barnyard millet, samo, samvat, or mordhan, is a tiny, gluten-free grain that’s commonly enjoyed during Hindu fasts (vrat). It cooks faster than regular rice and turns beautifully creamy, which makes it ideal for kheer. It is a good source of dietary fiber and provides carbohydrates for energy, making it a satisfying choice during fasting. During Navratri, when grains like wheat and rice are avoided, samak is a popular choice for everything from khichdi to this creamy kheer.
Why You’ll Love This Samak Kheer Recipe
- No refined sugar — sweetened naturally with dates
- Vrat-friendly — every ingredient is fasting-compliant
- One-pot and simple — no complicated steps
- Creamy and comforting — tastes like a treat, feels light
Ingredients & Why Each One Matters
| Ingredient | Quantity | Notes |
|---|---|---|
| Samak rice (barnyard millet) | ¼ cup | Forms the base of the kheer and gives it a creamy texture. Samak rice is also commonly used during fasting. |
| Whole milk | 500 ml | Creates a rich and creamy base. Dividing the milk helps cook the samak rice evenly. |
| Dates | 5 soft dates | Add natural sweetness and a soft caramel-like flavor without refined sugar. Use soft, pitted dates for easy blending. |
| Almonds | 8–10 | Add a mild nutty flavor, texture, and richness. Slice some extra almonds for garnish if desired. |
| Cashews | 8–10 | Add creaminess, richness, and a delicate nutty flavor to the kheer. Roughly chop before adding. |
| Raisins | 1 tbsp | Add little bursts of natural sweetness and a pleasant chewy texture. |
| Cardamom powder | ¼ tsp | Adds a warm, fragrant flavor that complements the milk and dates beautifully. |
| Dried rose petals | Optional, for garnish | Add a delicate floral aroma and make the kheer look beautiful when served. |
How to Make Samak kheer recipe
- Soak the samak rice. Wash the samak rice 2–3 times under running water, then soak in enough water for 20 minutes. Drain well.
- Soak the dates. Pit the dates and soak them in 3–4 tablespoons of the milk while the rice soaks.
- Boil the milk. Pour the remaining milk into a heavy-bottomed pan and bring to a boil over medium heat.
- Cook the samak. Add the drained samak rice to the boiling milk. Reduce the heat to low and simmer for 15–20 minutes, stirring often, until the grains are soft, tender and the milk has turned creamy.
- Make the date puree. Blend the soaked dates along with their soaking milk into a smooth puree.
- Add dry fruits and cardamom. Stir the sliced almonds, cashews, raisins and cardamom powder into the kheer.
- Sweeten off the heat. Remove the pan from the heat and stir in the date puree until fully combined. (Adding the puree off the heat keeps the milk from splitting.)
- Serve. Spoon into bowls, garnish with extra sliced almonds, raisins and dried rose petals. Serve warm or chilled.
Tips for the Perfect Samak Kheer
- Off-heat sweetening matters: Always mix the date puree in after taking the pan off the flame. Boiling milk plus fruit puree can curdle.
- It thickens as it cools: Keep the kheer slightly looser than you want it. It will set further in the fridge.
- Vrat note: Samak rice, milk, dates, almonds, cashews, raisins, cardamom and rose petals are all fasting-compliant. No onion, garlic or grains.
- Date sweetness varies: Taste before serving. If your dates are very sweet 5 is plenty. Add one more if you like it sweeter.
- Storage: Refrigerate in an airtight container for up to 2 days. Stir well before serving; loosen with a splash of milk if needed.
Variations to Try
- Jaggery Samak Kheer: Replace the dates with jaggery for a naturally sweet and traditional variation. Add grated or powdered jaggery after the kheer has cooked and the heat is turned off.
- Maple Syrup Samak Kheer: Replace the dates with maple syrup for a smooth and mildly caramel like sweetness. Stir in maple syrup after cooking and adjust the amount to taste.
Nutrition Information
Approximate values per serving. Values may vary depending on the ingredients used.
| Nutrient | Amount |
|---|---|
| Calories | ~230 kcal |
| Protein | ~7 g |
| Carbohydrates | ~36 g |
| Fat | ~8 g |
| Fibre | ~2 g |
| Natural Sugars | ~18 g |
Frequently Asked Questions
Yes. Samak rice is also known as barnyard millet, samo, samvat, or mordhan. It is commonly eaten during Hindu fasting.
Yes. This recipe uses dates for natural sweetness, so no refined sugar is needed.
Yes. Add grated or powdered jaggery after turning off the heat and adjust the sweetness to your taste.
Yes. Stir in maple syrup after cooking and add it according to your preferred sweetness.
Yes. You can use almond milk, oat milk, or another plant based milk. Keep in mind that the taste and consistency may vary.
Store it in an airtight container in the refrigerator for up to 2 to 3 days. The kheer will thicken as it cools, so add a little warm milk when reheating if needed.
Samak is commonly consumed during vrat, but fasting rules can vary from family to family and region to region. Follow the ingredients permitted by your fasting tradition.
No-Sugar Samak Kheer (Sweetened with Dates)
Equipment
- 1 Heavy-bottomed pan
- 1 Ladle
Ingredients
- ¼ cup samak rice barnyard millet
- 500 ml whole milk divided
- 5 soft dates such as Medjool, pitted
- 8-10 almonds sliced (plus more for garnish)
- 8-10 cashews roughly chopped
- 1 tbsp raisins
- ¼ tsp cardamom powder
- Dried rose petals for garnish (optional)
Instructions
- Wash the samak rice 2–3 times under running water, then soak in enough water for 20 minutes. Drain well.
- Soak the dates. Pit the dates and soak them in 3–4 tablespoons of the milk while the rice soaks.
- Pour the remaining milk into a heavy-bottomed pan and bring to a boil over medium heat.
- Add the drained samak rice to the boiling milk. Reduce the heat to low and simmer for 15–20 minutes, stirring often, until the grains are soft, tender and the milk has turned creamy.
- Blend the soaked dates along with their soaking milk into a smooth puree.
- Stir the sliced almonds, cashews, raisins and cardamom powder into the kheer.
- Remove the pan from the heat and stir in the date puree until fully combined. (Adding the puree off the heat keeps the milk from splitting.)
- Spoon into bowls, garnish with extra sliced almonds, raisins and dried rose petals. Serve warm or chilled.
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