Sooji kheer or Rava kheer is a quick, easy and tasty pudding made with semolina, milk, nuts and flavored with cardamom powder.
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.
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.
3. Add 3 tablespoons of sooji (rava or semolina).
4. Saute and stir continuously.
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.
6. Add 3 cups of milk (750 ml) to the pan and stir.
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.
8. Stir and bring the kheer to a gentle simmer.
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).
10. Stir the kheer and switch off the flame.
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.
If you are looking for more Kheer recipes then do check:
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Sooji Kheer | Semolina Pudding
- 3 tablespoon semolina (sooji or rava)
- 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 cashewnuts
- 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
- Heat ghee in a pan. Then add cashewnuts and sauté for about a minute on low heat.
- 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 heat. The cashewnuts 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 chironji.
- Stir the kheer and switch off the heat.
- Serve Sooji Kheer hot, warm or chilled. You can also have it with pooris.
- 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 cashewnuts to the pan.