Suji ki kheer is a very easy yet delicious kheer recipe that can be prepared in just 15-20 minutes.
Sooji or Suji or Semolina are all same things, made from granulated wheat powder.
This is a very popular sweet dish in Northern India. Rava Payasam is the name for semolina pudding in South India.
Being rich in iron and potassium, suji helps improve hemoglobin levels of our body and also keeps our heart strong. These healthy carbohydrates help to boost energy within us.
Since it takes much less time to prepare, suji kheer can be served to sudden guests. Also, it can be packed in tiffin boxes of kids.
I remember when I was a school going kid, my mom used to give me sooji ki kheer in tiffin and there wasn’t any day that I have not liked it.
In fact, almost every child loves this sweet dish. Moreover, this energy boosted dish can be served as a dessert or with roti/poori/paratha.
Suji ki Kheer is often made on any auspicious occasion or any puja.
Like in our Bengali culture, we often prepare it as prasad in Lakshmi puja, and many more.
Whenever I feel like having some sweet craving, I just make suji kheer and grab it.
- Ghee 10gm
- Sugar 40gm
- Cardamom 2 pieces
- Bay leaf 1 piece
- Cashew nuts 20gm
- Raisins 20gm
- Suji (semolina 75 gm), I prefer to use a fine variety of suji
- Milk 500gm
Suji ki Kheer recipe :
- Crush cardamoms a little bit. Keep it aside.
- Transfer the milk into a pan and boil it. After boiling keep it aside.
- Take some ghee in another pan/kadhai and fry cashew nuts until golden.
- Add bay leaf and crushed cardamom to it.
- After a min, add suji into the pan. Stir it so that the suji mixes well with fried nuts.
- Roast suji till light brown colored. It will take around 3-4 minutes. Make sure to stir the suji continuously.
- Now add warm milk into the pan along with the raisins. At the same time, add sugar and mix them well.
- Let it cook for 2-3 minutes on low flame.
- Gently stir it till the whole mixture thickens.
- When the kheer begins to thicken, turn off the flame.
Suji ki Kheer is ready to be served. Please give this recipe a try and let me know how this turned out.
- Prefer to use finely grained semolina or sooji for preparing this halwa.
- You can use jaggery instead of sugar for this recipe. Just replace sugar with jaggery in this recipe. Other steps will remain as it is. Make sure to use crushed/chopped jaggery.
- Do not forget to stir the suji while dry roasting, otherwise it would not get roasted evenly.
- Make sure to roast it till light golden. Some prefer the sooji to be roasted a little more.
- You can use water instead of milk. For that please check our Sooji Halwa recipe.
- After adding water, stir it often as the semolina tends to stick to the bottom of the pan.
- Also, take care of the fact that semolina or sooji soaks much water. Even after turning off the flame, if you cover the pan with a lid and thinking to serve it after some minutes, you’ll find semolina pudding a bit thicker than when you stopped cooking. So you can turn off the flame in whatever stage you want where the sooji halwa can remain as per your taste. That’s it.
How to make Suji ki Kheer – Detailed Step by Step Recipe:-
1. Crush cardamoms a little bit. Keep it aside.
2. Transfer the milk into a pan and boil it. After boiling keep it aside.
3. Take some ghee in another pan/kadhai.
4. Add some cashew nuts and fry it until golden. Keep it aside after frying.
5. Add bay leaf and crushed cardamom to it.
6. After a min, add suji into the pan. Stir it so that the suji mixes well.
7. Roast suji till light brown colored. It will take around 3-4 minutes. Make sure to stir the suji continuously.
8. Now add warm milk into the pan along with the raisins. At the same time, add sugar and mix them well.
9. Let it cook for 2-3 minutes on low flame.
10. Gently stir it till the whole mixture thickens.
11. When the kheer begins to thicken, turn off the flame.
Suji ki Kheer is ready. Serve it to your loved ones.