Varai Sweet Kheer Recipe

Sure! Here's a recipe for Varai Sweet Kheer, also known as Samak Rice Pudding. Varai, also called Samak rice or barnyard millet, is a grain commonly used during fasting periods in some Indian cuisines. 

Here's what you'll need:

Ingredients:

- 1 cup Varai (Samak rice)

- 4 cups milk

- 1/2 cup sugar (adjust according to your taste)

- 1/4 teaspoon cardamom powder

- 2 tablespoons chopped nuts (cashews, almonds, pistachios), optional

- A pinch of saffron strands (optional)

- Ghee (clarified butter) for frying the nuts

Instructions:

1. Rinse the varai (samak rice) in water a couple of times and drain the water.

2. Heat a little ghee in a pan and fry the chopped nuts until they turn golden brown. Remove them from the pan and set aside.

3. In the same pan, add the rinsed varai (samak rice) and dry roast it for a couple of minutes on medium heat until it turns slightly golden. This step enhances the flavor of the varai.

4. In a separate saucepan, heat the milk on medium heat. Once it comes to a boil, reduce the heat to low and let it simmer.

5. Add the roasted varai (samak rice) to the simmering milk and cook on low heat, stirring occasionally to prevent sticking, until the varai is cooked and becomes soft. It usually takes around 15-20 minutes.

6. Add sugar to the varai and milk mixture and stir well. Let it simmer for another 5 minutes until the sugar is completely dissolved.

7. Now, add the cardamom powder and mix well. You can also add a pinch of saffron strands for added flavor and color.

8. Cook the kheer for a few more minutes until it thickens to your desired consistency. Keep in mind that the kheer will thicken further as it cools down.

9. Turn off the heat and let the kheer cool to room temperature.

10. Garnish the kheer with the fried nuts you set aside earlier.

Your Varai Sweet Kheer is now ready to be served. You can enjoy it warm or chilled as per your preference.

Note: You can adjust the sugar quantity according to your taste. If you prefer a thinner consistency, you can add a little more milk. Similarly, if you want a thicker consistency, you can cook the kheer for a little longer.