Sooji Kheer | Semolina Pudding

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Sooji kheer or Rava kheer is a quick, easy and tasty pudding made with semolina, milk, nuts and flavored with cardamom powder.

rava kheer sooji kheer recipe

Here’s another easy dessert recipe for the festive occasion of Diwali. Like I had mentioned in my Paneer kheer post, that I will be adding some quick and easy Diwali sweets recipes.

The sooji kheer recipe gets done in about 20 minutes and is so simple that even a newbie can make it easily. I usually make this kheer like the way I make Seviyan kheer.

This semolina pudding is easily digestible and works well even as baby food, if you don’t add chopped dry fruits. instead, just add ground dry fruits powder.

I keep the consistency of the kheer a bit thin and not thick like a porridge. But if you like a slightly thick porridge consistency, then do simmer for more time. In this case add less sugar than what is mentioned in the recipe.

While making kheer, at times, I add some extra ghee (clarified butter). However, you can reduce the amount of ghee. The addition of ghee makes the dish more rich and flavorful.

In this recipe, I have added cashews, raisins and chironji. If you want, then you can also add chopped almonds and sliced pistachios. The number of dry fruits can vary as per your taste and preference. So feel free to include the dry fruits of your choice or what is available in your pantry.

The rava kheer also works extremely well as an after-dinner dessert. You can serve it hot, warm or chilled. It also tastes good when served with pooris. Overall a super easy dessert that does not take much time to prepare and yet tastes good.

How to make sooji kheer

1. Heat 1 tablespoon of ghee in a thick bottomed pan or sauce pan.

heating ghee in a thick bottomed pan

2. Add 2 tbsp cashews and fry them in the ghee for about 1 minute on a low flame. If you want to add almonds and pistachios to the dish, then add the chopped almonds and sliced pistachios at this step.

frying cashews in the pan

3. Add 3 tablespoons of sooji (rava or semolina).

sauting sooji in the pan

4. Saute and stir continuously.

sauting rava in the pan

5. The sooji would start to release its aroma. You will also see ghee separating from the sooji. Takes about 3 to 4 minutes on low flame. Stir continuously so that the sooji gets fried evenly. The cashews would also become golden by then.

sauteed sooji with cashews in the pan

6. Add 3 cups of milk (750 ml) to the pan and stir.

adding milk to sooji mixture in the pan

7. Then add 4 to 4.5 tablespoons of sugar and stir again. If using edible camphor, add now. I generally add edible camphor, when I am offering the sweet as bhog or naivedyam to our beloved deities.

adding sugar to sooji mixture in the pan

8. Stir and bring the kheer to a gentle simmer.

simmering sooji kheer mixture in pan

9. Lastly add ¼ tsp cardamom powder (4 cardamoms crushed to a powder in a mortar-pestle ), 1 tbsp raisins/kishmish and 1 tbsp chironji/charoli (optional).

adding cardamom powder and nuts to sooji kheer in pan

10. Stir the kheer and switch off the flame.

sooji kheer in the pan

11. Serve sooji kheer hot or warm or refrigerate & then serve chilled. You can also have it with pooris or as an after-dinner dessert.

sooji kheer served in a bowl
If you are looking for more Kheer recipes then do check:

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sooji kheer recipe, rava kheer recipe

Sooji Kheer | Semolina Pudding

4.72 from 7 votes
Sooji ki kheer is a quick, tasty and easy to prepare pudding made with semolina, milk, nuts and flavored with cardamom powder.
Prep Time 2 mins
Cook Time 18 mins
Total Time 20 mins

Cuisine North Indian
Course: Desserts, Sweets
Diet: Vegetarian
Difficulty Level: Easy

Servings 4 to 5
Units

Ingredients

  • 3 tablespoon sooji (rava or semolina)
  • 3 cups milk or 750 ml milk
  • 4 green cardamoms - crushed to a powder in a mortar-pestle or small grinder, or ¼ teaspoon cardamom powder
  • 2 tablespoon cashews
  • 1 tablespoon raisins
  • 1 tablespoon chironji (charoli) - optional
  • 4 to 4.5 tablespoon sugar or add as required
  • 1 pinch edible camphor (optional)
  • 1 tablespoon cow's ghee (clarified butter) - reduce the amount of ghee to ½ or ¼ tablespoon if you prefer

Instructions

  • Heat ghee in a pan. Then add cashews and saute for about a minute on a low flame.
  • Add sooji and fry till the sooji becomes fragrant.
  • Stir continuously so that the sooji gets fried evenly. This takes about 3 to 4 minutes on a low flame. The cashews would also become golden by then.
  • Add milk and stir.
  • Add sugar. If using edible camphor, add now.
  • Stir and bring the kheer to a gentle simmer. You can thicken the kheer more if you prefer.
  • Lastly add cardamom powder, raisins and seeds.
  • Stir the kheer and switch off the flame.
  • Serve sooji kheer hot or warm or refrigerate. You can also have it with pooris (Indian Fry Bread).

Notes

  • You can add dry fruits of your choice.
  • If you want to add almonds and pistachios to the kheer, then add the chopped almonds and sliced pistachios when you add cashews to the pan.

Nutrition Info Approximate values

Nutrition Facts
Sooji Kheer | Semolina Pudding
Amount Per Serving
Calories 282 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g31%
Cholesterol 27mg9%
Sodium 91mg4%
Potassium 331mg9%
Carbohydrates 32g11%
Fiber 141g588%
Sugar 24g27%
Protein 8g16%
Vitamin A 405IU8%
Vitamin C 0.2mg0%
Calcium 279mg28%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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15 Comments

  1. I follow your recipes for almost all vegetarian dishes I make, sweet and savoury. Simple and well explained. Thats what makes me come back to your page again and again 🙂4 stars

    1. Thank you so much for the lovely feedback. Nice to know and thanks for the rating too.

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