Sneha's Recipe: Bhagar

Sharvan has began in Maharashtra, in this season many fast. There are many who do not eat onion and garlic too during this period. This is a pefect recipe to make it's tasty & easy upvas sheera also know as Varicha Sheera.
Sheera is mainly made with rava/semolina but this is made for fasting, hence used samo/varicha tandul. This sweet dish is made from Samo rice, which is a gluten free millet known by different names like, Moraiyo in Gujarati, Kuthiraivali in South, Bhagar/ Vari Che Tandul in Maharashtra and Barnyard millet in English. This millet mostly consumed during fasts. I have made gluten free puris , pulao, dosa with this.

Ingredients
1½ Cups Milk
¼ Cup Desi Ghee
½ Cup Samo Rice - washed and drained
¼ Teaspoon Kesar/Saffron Strands
7 - 8 Almonds - chopped

7 - 8 Cashewnuts
2 Teaspoon Raisins -
¼ to 1/3 Cup Sugar - according to the sweetness you want
¼ tsp Cardamom Powder

Method
In a sauce pan heat milk on medium flame.
In another pan heat ghee on medium low flame, fry all the cashewnuts, almonds, raisins, remove and keep aside.

In the same pan add the samo rice/variche tandul and fry till it releases an aroma, do not change the color of the rice.

Add the hot milk, stir well, bring it to a boil, add kesar and cover and cook till rice is nearly done and all the milk is nearly absorbed.

Then add the dry fruits and sugar, cook till sugar melts and all the milk is absorbed. Stir at regular intervals.

When done add cardamoms powder and the fried raisins and almonds, mix well, sheera is ready.

Serve & Enjoy!!

Labels: Sweets & Desserts, Vrat, Indian, Millets, Gluten free,
Kuthiraivali, Barnyard Millet, Festival Sweets, Sunday Funday, Breakfast, Bhagar

Herby Garlic Rice from Amy's Cooking Adventures
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Quick Mushroom and Onion Rice from Palatable Pastime
Stir-Fried Brown Rice with Vegetables and Ginger from Karen's Kitchen Stories
Varicha Tandalacha Sheera/ Bhagar Sheera from Sneha's Recipe

Sama/Samo rice is a gluten free millet known by different names like, Moraiyo in Gujarati, Kuthiraivali in South, Bhagar/ Vari Che Tandul in Maharashtra and Barnyard millet in English. This millet mostly consumed during fasts. Today we are making scrumptious tasty puris.
Making these puris is quite easy, to make them perfectly first read my notes. Let's make these!!
Makes 10 - 12
Ingredients
¾ Cup Samo Rice
¼ Teaspoon Sendhav Namak
8 Black Peppercorns
1 Teaspoon Oil - 1 tsp
Oil - as required for frying
Method

Wash the sama rice thoroughly and soak them in water for at least 2 hours. Strain the rice in a colander to remove the excess water.

Grind this rice along with the peppercorns to very fine paste. I did not add any water while grinding it, but if needed, add a teaspoon or two of water for grinding.

Add this paste to a pan/kadai, add the salt and oil, mix well.

Place this on medium flame. Stirring constantly for about 2 minutes on until the mixture gets cooked and

comes thick in consistency.

There should not be any kind of moisture in the dough. Switch off the flame and allow it to cool down slightly.

When still warm , start to knead the dough until smooth and firm. Dough for making pooris is now ready.

Cling wrap the dough and leave it aside for 5 minutes.
In the meantime, heat enough oil in a wok/kadai for frying the puris.

Pinch small balls from the dough and cover the remaining so that it will not dry up.

Grease your hands with some oil and between two oil greased polythene sheets place the small ball of dough.
Roll out into thick poori by pressing it gently with your fingers.

Make thick puris.

Now very gently lift the puri from the polythene and place it into the hot oil for frying. Fry the pooris on high flame. Gently press the poori with a ladle so that it puffs up. Fry until poori turns golden brown in color.

Take out the fried ones on kitchen paper towel placed over a plate. Likewise, roll the rest of the puris.

Samo rice poori for fast is ready.

Enjoy this with Red Coconut Chuntey or with any of the below given sabzi recipes
My Notes
Make sure to grind the rice to a very fine paste.
Try using a non stick wok or pan for cooking the rice past to prevent it from sticking to the bottom.
Keep the pooris thick while rolling it out.
Red Coconut Chutney - Vrat/Vegan/Gluten Free

Ingredients

2 -3 Fresh or Dried Red Chillies - I used Fresh
1 Teaspoon Level Cumin Seeds
½ Fresh Coconut - chopped
1 Teaspoon Sugar
1 Tablespoon Lemon Juice
Sendav Namak to taste
For the Tadka
1 Teaspoon Oil
A Pinch Of Each Mustard & Cumin Seeds
2 Curry Leaves - optional
Method

In a mixer jar add all the given ingredients, add little water and grind to a fine paste. Remove this into a bowl add tadka if necessary.
Heat oil in a tadka pan, add mustard and cumin seeds, when the crackle add the curry leaves and pour this over the chutney.