Sooji ki kheer also known as rava kheer, semolina kheer or sooji payasam. It is rich, creamy and delicious dessert made with semolina, milk and sugar.
This sweet treat is perfect for festive days, after lunch or dinner dessert or for anytime you crave for something sweet. even a beginner can make this recipe as it only requires 3 ingredients, 15 minutes and very less effort to make this recipe.
Quick jump
What is sooji ki kheer
Sooji also known as rava or semolina in english and kheer or payasam means pudding.
Sooji ki kheer is a milk based dessert made with roasted semolina and milk then sweeten with sugar. Flavouring it or adding dry fruits is totally optional, personally I love it plain.
Talking about it’s flavour it is sweet, creamy, delicious, nutty and has grainy texture of semolina. It is the perfect baby food and is also made during Hindu fasting.
How to make sooji kheer
Dry roast the sooji or semolina in a kadhai or in a deep bottom pan at medium flame by stirring continuously until it turns slight golden and you start getting aroma of it.
Make sure to stir the semolina every now and then so that it doesn’t burn.
When the semolina is roasted lower the flame to simmer and carefully add milk in it. mix it nicely so that no lumps are formed.
Then add sugar in it and stir it well.
Boil the kheer at medium flame for few minutes. semolina will become soft and kheer will start to thicken.
(Note: At this moment if you want to add any flavourings like cardamom powder, rose water or kesar strands you can add at this stage.)
Don’t over-boil, it will become little thick at this stage but still it will have pouring consistency as it starts to thicken when it cool down.
Turn off the flame. serve it and enjoy.
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Top tips
- Don’t over roast the semolina or don’t make it brown, roast it until it turns slightly golden and you will start getting aroma of it.
- You can also add dry fruits in it, but shallow fry it in ghee or oil before and then add it later.
- You can flavour it with cardamom powder or kesar.
- If the kheer becomes extra thick then add little milk to improve its consistency.
- You can use condensed milk instead of sugar.
- Don’t store the kheer, I would recommend you to eat it fresh because it will start forming lumps. so it’s better to eat it within 8 to 9 hours.
- You can give this semolina kheer to 8 month baby.
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Recipe card
Sooji ki kheer|semolina kheer recipe
Semolina kheer is a milk based dessert made with roasted semolina and milk then sweeten with sugar.
Ingredients
- 1/2 cup semolina
- 7 tablespoon sugar
- 2 cup milk
Instructions
- In a pan add 1/2 cup semolina and fry roast it at medium flame by stirring continuously until it turns slight golden and you start getting aroma of it.
- When the semolina is roasted, lower the flame to simmer and carefully add milk in it. mix it nicely so that no lumps are formed.
- Now add sugar it in and stir it well.
- Let it boil at medium flame so that semolina will become soft and kheer will start to thicken.
- Turn off the flame.
- At this stage it will become little thick but still it will have pouring consistency as it starts to thicken when it cool down.
- Serve it warm at enjoy.
Notes
- Don’t over roast the semolina or don’t make it brown, roast it until it turns slightly golden and you will start getting aroma of it.
- You can also add dry fruits in it, but shallow fry it in ghee or oil before and then add it later.
- You can flavour it with cardamom powder or kesar.
- If the kheer becomes extra thick then add little milk to improve the consistency.
- Don’t store the kheer, I would recommend you to eat it fresh because it will start forming lumps. so it’s better to eat it within 8 to 9 hours.
- You can give this semolina kheer to 8 month baby.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 221Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 58mgCarbohydrates: 43gFiber: 1gSugar: 28gProtein: 7g
All information presented are intended for informational purposes only.
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