Samak Samvat Rice Arancini Baketitude

Buckwheat Almond laddu kuttu laddu Baketitude
Rabdi Kulfi Ossoro Essence and Baketitude


Today is the fifth day of fasting and I’m fairly sick of eating only fruit. I’ve been craving something crisp and yummy. 

But I don’t want to eat anything so heavy that I’m unable to digest it. The idea of the fasts is restraint, right…so I planned to do a little experiment. 

I made Samak Rice last night, but didn’t feel like eating much. So, I had boiled rice left over. Now Samak Rice is a pseudo grain. It’s actually barnyard millets.

It’s starchy like rice, but it’s not rice. Also, it cooks exactly like rice. One Portion washed Samak rice to 2.5 times the amount of water.

Cooked either in a rice cooker or in a sauce pan.

So, since I’m quite lazy about cooking regular food… I generally boil a few cups and shuck in the fridge to use as I need. 

Sometimes I just add pomegranate or curd or mix and eat it as a salad.

So, this arancini was an experiment. 

I used the left over Samak rice to make arancini. 

I wasn’t really sure if I could use cheddar cheese during fasts so I used cottage cheese or paneer. 

The almonds, well you do need some nuts. Peanuts are an option.

No garlic, just ginger, lots of Coriander and green chillies. To add colour, I added finely chopped red pepper. 

To bind the arancini you’ll need a starch. One option was to add a boiled potato. But I didn’t really feel like boiling one potato just for a few arancini. 

So, I used potato starch. You can use the boiled potato or starch if you have it. I bought it for making dim sums. So, I have a few spoons left over. 

I’ve used sendha namak or pink salt. And I added some mint powder for some freshness. Again, the mint powder is optional. Fresh mint leaves will be awesome too. 

You can deep fry the arancini, but I used 1 tsp Desi ghee or clarified butter for frying in an appe or paniyaram pan. My mum’s pan is non-stick, so it uses even lesser oil. 

So, you can try the arancini. I had them with a dip I made with yogurt, mint powder, salt and pomegranate seeds. 

Cooling because the green chillies gave me the hiccups. 

The arancini was Creamy, not cheesy though. The almonds gave the arancini a nice sweetness. The ginger and chilli we’re sharp. And the red pepper added a mellow sweetness. The potato starch cooks out totally and the rice is all merged with the other flavours. You can add raisins or even walnuts. 

You can deep fry these too…they hold because of the addition of the potato.

Try this as something jazzy instead of regular roti or rice. 

And the video?? Well we’re trying. Do let me know how I can improve. Will be looking for someone to tutor me when I return to Mumbai next month. 

I used an ice cream scoop because one gets even sized balls. You’ll need to press them to compact them down.  Also, I tried air frying the balls. I got a similar crunch, but I needed to baste them properly with ghee. If you don’t have an appe pan, feel free to flatten the arancini and make patties. 



For the

Samak Rice Arancini Baketitude

You need


2 cups cooked and cooled Samak Rice or barnyard millets

10-12 almonds coarsely pounded

2 tbsp potato starch or 1 small boiled potato mashed

1 tsp pink salt or sendha namak

1 tsp finely diced ginger

1tsp finely chopped green chillies

1/2 red pepper finely chopped

1/2 tsp mint powder

100 GM’s paneer or cottage cheese 

1/4 cup chopped coriander

1 tsp Desi ghee or clarified butter to fry or coconut oil if you’re vegan. 


Break up the Samak rice in a bowl well.

Add the paneer and mash to mix with the rice. 

Add in the almonds, salt, ginger, coriander, Chilli, mint powder, potato starch or boiled potatoes, chopped capsicum.

Mix well. Make balls and fry with the Desi ghee or coconut oil. 

Serve with a yogurt dip. 

For the dip


You need 

1/2 cup Greek yogurt or hung curd

Mint powder

Sendha namak or pink salt

Pomegranate seeds.

Season the yogurt with the salt and mint powder.

Mix in the pomegranate seeds. 

Serve hot. 


Enjoy the farali or falahaar aahar.

May goddess Durga keep you strong, healthy and happy. 

What do think about changing the way we cook. Adding new techniques and flavours. Or just changing the appearance. One does make rice patties, but this is the first time I tried this. I wanted to do something similar last Navratri, but I wasn’t fasting.

Do let me know your opinion.Follow us on Instagram and twitter and like us on Facebook. If you make the arancini, please tag us #baketitude, so that we can find you and drool over your stuff.

Do check out the video here.

Do share the post and video with your friends and family and share the love. 

Buckwheat Almond laddu kuttu laddu Baketitude
Rabdi Kulfi Ossoro Essence and Baketitude

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