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Barnyard Millet Navratra Pudding by Natasha Karan Nanda


  • 1 litre Full Cream milk
  • 1/4 cup Jaggery
  • 1/3 cup Barnyard Millet/sama ke chawal (soaked overnight)
  • 1 cup Apples, chopped (skin peeled)
  • 15 to 20 makhanas
  • 1 tsp Cinnamon Powder
  • 2 tbsp Walnuts, chopped
  • 2 tbsp Almonds, chopped (soaked and peeled)
  • 2 tbsp Pistachios, chopped


  • In a thick bottom saucepan, pour full cream milk. Bring it to boil on a low to medium heat.
  • Then add samak ke chawal and stir very well. Cook the mixture on a low flame till the samak chawal gets cooked for about 10 to 12 minutes.
  • Keep stirring the mixture at intervals so that the milk or the samak chawal do not get scorched from the base.
  • Add jaggery, apple, and cinnamon powder and cook it again for 2 to 3 minutes on low flame, stirring constantly.
  • Meanwhile take half cup of milk in a pan and heat it over medium heat. Add makhanas and cook it for 2 to 3 minutes on medium flame.
  • Once this mixture comes to room temperature, blend it coarsely.
  • Now, add this makhana mixture into the samak rice pudding mixture and again cook it for another 1 to 2 minutes, stirring constantly or till the mixture thickens slightly. Turn off the flame.
  • Cool the mixture to room temperature.
  • Pour the mixture into separate ramekins and garnish with chopped walnuts, almonds and pistachios.
  • Cover the ramekins with cling film. Refrigerate for 2 to 3 hours.
  • Serve chilled.
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