Navratri Falahari Style Kheer

📝 Ingredients

• ½ cup Supertums Oats (lightly roasted)
• 2 cups milk (cow’s milk or almond/coconut milk for vegan)
• 2–3 tbsp samak rice (optional — for traditional falahari texture)
• 2–3 tbsp mishri (rock sugar) or 2 tbsp jaggery (adjust to taste)
• 2–3 cardamom pods, crushed
• 1 tbsp chopped almonds & cashews (vrat-allowed portions: fewer pieces if strict)
• A few strands of saffron (optional)

👩🍳 Instructions

• Use phalahari samak/vari rice instead of regular rice (if used)
• Replace jaggery/mishri with permitted vrat sweeteners as per your tradition
• Use ghee very sparingly or skip for stricter fasts

🌿 Gut Health Benefits

1. Roast the oats: In a dry pan over low heat, lightly roast Supertums Oats for 2–3 minutes until aromatic. (Skip if you prefer softer texture.)
2. Heat milk: In a saucepan, bring milk to a gentle simmer on medium-low heat.
3. Add grains: Stir in the roasted oats (and samak rice if using). Reduce heat and cook, stirring occasionally, until oats are soft and the mixture thickens — about 8–10 minutes.
4. Sweeten & flavor: Add mishri or jaggery and crushed cardamom. If using saffron, soak strands in a tablespoon of warm milk and stir in.
5. Finish: Once the kheer reaches desired creaminess, remove from heat. Fold in chopped dry fruits and a small pat of ghee if desired (optional).
6. Serve: Serve warm or chilled. Garnish with extra nuts and a pinch of saffron.