Indian Semolina Pudding Sooji Kheer Recipe

The Indian semolina pudding is an absolute classic known as sooji kheer or rava kheer. This instant version takes just 20 minutes and makes a creamy, rich, sweet and smooth dessert that can be had warm in winter and cold in summer. Often made during the festive season in India, this is an absolute treat any time of the year.

Table of Content

• Ingredients and substitutes
• Step by step instructions
• You may also like
• Printable Recipe
• Join the conversation

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Have you ever eaten an Indian dessert? Indian desserts are sweet, very sweet. We love sugar, ghee, and milk. So, most of our Indian desserts involve sugar syrups, milks solids and often with ghee also known as clarified butter.

Those of us that love sweets usually enjoy these. But, there are those that find it way too sweet. Having grown in India, it is not a surprise that I have a sweet tooth. I love anything coated in sugar and milk is my absolute favorite ingredient in desserts.

When my kids were young, they would love this semolina pudding. Obviously, it has all three elements - sugar, milk, and ghee. This Indian semolina pudding is probably one that most Indians love, which is why we use different names for it. Often referred to as sooji kheer in the north or rava kheer in Bombay, and payasam in the south. The main ingredients in all of these versions are usually the same, with a few minor differences that are often cultural.

What is semolina? (also called Sooji or Suji)

The main ingredient in this dessert is semolina. Semolina is the coarse purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings and couscous. If you like couscous, you will enjoy this dish as well. In India, we call it rava, sooji or suji. This sooji is very versatile and we often use it in savory as well as sweet treats.

As you can see, the amount of semolina in the recipe is as little as four tablespoons as compared to two cups of milk products. That is because semolina is like a sponge. A great thickening agent and never stops soaking in as much liquid as it can get.

Ingredients and substitutes

• Milk - Traditionally, this dish is made by reducing the milk over several hours on low heat to one-third of its original volume. Nowadays, we are lucky to have those hours taken care of by technology, so we use evaporated milk and sweetened condensed milk instead.
• Evaporated milk -  If you are unable to find evaporated milk, it's pretty simple to make at home. Evaporated milk is just milk that has been reduced to ⅓ of its original volume.
  Place 4 cups milk in a heavy based saucepan, then cook it on low heat to avoid burning. Stir often and let that milk simmer and reduce down to about 1 ½ cup or ⅓ of its original volume.
• Sweetened condensed milk - This can be made at home as well. You can find the step by step and video here. Homemade Condensed Milk in 5 mins.
• Ghee - Brings a unique flavor and rich fragrance to this dish. Ghee is also called clarified butter. It is made by cooking butter until the milk solids are separated and eventually removed.  Often, we use butter instead because it's more readily available.
• Nuts - ideally, you can use any nuts of your choice. Traditionally, the combination used is almonds, pistachios, dates, and raisins.
• Saffron or Zaffran - Adds saffron flavor and makes this dish more exotic. Mostly used during the time of festive preparations. Having said that, saffron is not cheap, so on a regular day like today I do not use it.
• Flavoring - While cardamom and rose are very authentic to this dish, a simple vanilla extract works just as well.  Often, I only use cardamon powder.

Creamy semolina pudding - vegan or dairy free

I know most of you are going to ask me for a vegan or dairy-free version of this because it's so absolutely delicious. So, here are a few suggestions for you.

• Replace the evaporated milk and condensed milk with almond milk. I prefer half almond and half coconut milk.
• Make a little cornstarch slurry with 1 tablespoon cornstarch mixed with ¼ cup almond milk. This will add a bit of thickness and a velvet-like creamy texture to this dish.
• You can use margarine or coconut oil, whichever you prefer, to replace the fat.
• The nuts can be replaced with shredded coconut to make a nut-free version as well.

Consistency - semolina pudding

The consistency of this pudding is an individual preference and an important consideration. You can keep it thick or more liquid. If you want to see the consistency I have for this pudding, check out this 30-sec video on my Instagram - semolina pudding.

Step by step instructions

This is my Rhea's absolute favorite comfort food in winter. She loves to eat it warm.

Toast nuts

• In a non-stick pan over low heat.
• Add 2 tablespoon Ghee or butter and saute the nuts and fruits.
• You want them lightly toasted.
• Remove and set aside.

Roast semolina

• In the same pan - add the remaining ghee or butter.
• Add semolina. Stir constantly and saute for about 3 minutes.
• Keep the heat low at all times. You want to cook and coat each grain lightly with the fat without making it brown.
• Remove and set aside with the nuts.

Assemble

• In the same pan on medium to low heat.
• Add the evaporated milk, condensed milk, cardamom powder, extract, and saffron.
• Bring to a gentle boil making sure it does not boil over.
• Taste for sweetness. If you want you can add more sugar or condensed milk.
• Slowly add the semolina in the milk and let cook for about 2 to 3 minutes stirring often.
• It will absorb the milk and become thick and creamy.
• Add the fruit and nuts saving a few aside for garnish.
• Enjoy!

Consistency and Serve

• Semolina has the tendency to thicken as it sits in milk.
• Check consistency before you serve - if you need, add more water or milk to bring to consistency.
• Serve garnished with some sliced almonds, dates and a few saffron strands.

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