Semolina kheer. Kheer is a sweet, milky Indian dessert made from any of these - rice, vermicilli, cracked wheat, squash, tapioca and semolina. Add milk, when it is half done. Boil well and add sugar and powdered cardamom.
It is an instant recipe and can be prepared in less time.
Serve hot and nutritious Sooji Kheer in winters to your family members to keep them healthy.
The Indian semolina pudding is an absolute classic known as sooji kheer or rava kheer.
You can have Semolina kheer using 6 ingredients and 3 steps. Here is how you cook that.
Ingredients of Semolina kheer
- You need 1 litre of milk.
- Prepare 50 gm of semolina(sooji).
- Prepare 2 of cardamom.
- It's 4 tsp of sugar.
- You need 1 tablespoon of ghee.
- Prepare 8 of almonds.
How to make sooji kheer, rava kheer or Instant Indian Semolina Pudding. Have you ever eaten an Indian. i have already shared the traditional kheer recipe and also the famous south indian rice kheer recipe. while i personally like the former recipes, but i prepare rava kheer during festive season or fasting. Semolina is a very gritty, coarse type of flour, usually made from durum wheat. Let it simmer on medium heat while stirring till kheer thickens.
Semolina kheer instructions
- Take a utensil heat ghee add cardamom and semolina to it.roast semolina for 10 minutes on low flame.
- Now add milk boil it and stir it continuesily add sugar and pieces of almond stir on low flame untill it's consistency becomes thick..
- Switch off the flame semolina kheer is ready to serve.grade some almond pieces over kheer to garnish..
Don't thicken it too much, this kheer tastes better when it is only slightly thick. Apple Suji Kheer for babies- Sooji kheer/ Rawa payasam was my daughter's favorite food when she was a baby and still loves that slightly thin milky porridge with raisins as well as the suji halwa. Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making upma, pasta, and couscous. The word semolina can also refer to sweet dessert made from semolina and milk. The term semolina is also used to designate coarse middlings from other varieties of wheat.
