Wash and cook the millet, rinse 1/4 cup of Samak rice thoroughly. Cook it in water until soft, or soak it for 15-20 minutes to speed up cooking.
Heat milk, boil 3-4 cups of low-fat milk in a heavy-bottomed pan. Let it simmer on medium heat until it reduces slightly and thickens.
Add cooked millet, once the milk has thickened, add the cooked millet to it. Stir frequently to avoid lumps and cook for another 10-15 minutes until the millet blends well with the milk.
Sweeten with stevia, add a sugar substitute like Stevia to sweeten the kheer as per your taste. Stir well to ensure the sweetener is evenly distributed.
Flavor with cardamom and saffron, sprinkle 1 tsp of cardamom powder and add a few strands of saffron for aroma and flavor.
Garnish and serve, finally, add chopped almonds and pistachios for a crunchy texture. Serve the kheer warm or chilled according to preference.
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