Indian Semolina Pudding – Sooji Kheer (20 mins)
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.
How to make sooji kheer, rava kheer or Instant Indian Semolina Pudding
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 sweet 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 Indian love which is why we use different names for it. Often referred to as sooji kheer in the not or rava kheer in Bombay while payasam in the south. The main ingredient in all parts is 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.
How to make sooji kheer, rava kheer or Instant Indian Semolina Pudding
Let’s talk Ingredients & Substitutes (Save/Pin)
- 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 been reduced to 1/3 of its original volume.
Place 4 cups milk in a heavy based saucepan cooking it on low heat to avoid burning. Stir often and let that milk simmer and reduce down to about 1 1/2 cup or 1/3 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 and 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.
How to make sooji kheer, rava kheer or Instant Indian Semolina Pudding
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 or I prefer half almond and half coconut milk.
- Make a little cornstarch slurry with 1 tbsp cornstarch mixed with 1/4 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.
How to make sooji kheer, rava kheer or Instant Indian Semolina Pudding
Recipe – Creamy Semolina Pudding with fruit and nuts aka Sooji Kheer (Save/Pin)
Tools
This is my Rhea’s absolute favorite comfort food in winter. She loves to eat it warm.
Ingredients
- 4 tbsp Semolina – (1/4 cup)
- 250 ml Evaporated milk – 240 ml (1 cup)
- 120 ml Sweetened condensed milk (1/2 cup)
- 4 tbsp Ghee or unsalted butter
- 10 Blanched almonds and pistachios
- 20 Raisins
- 4 Dates (chopped)
- 1/4 tsp Cardamon powder pinch
- 1/4 tsp rose or vanilla extract
- 1/8 tsp Saffron / zaffron strands (optional)
Method:
Toast Nuts
- In a non-stick pan over low heat.
- Add 2 tbsp 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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How to make sooji kheer, rava kheer or Instant Indian Semolina Pudding
Creamy Semolina Pudding with Fruit and Nuts
Print Pin RateDescription
Ingredients
- 4 tbsp (1.47 oz) Semolina
- 240 ml (0.94 cups) Evaporated milk
- 120 ml (0.39 cups) Sweetened condensed milk
- 4 tbsp (2.09 oz) Ghee or unsalted butter
- 10 (10 ) Blanched almonds and pistachios
- 20 (20 ) Raisins
- 4 (4 ) Dates
- 1/8 tsp (0.13 tsp) Cardamon powder pinch
- 1/4 tsp (0.25 tsp) Vanilla Extract OR
- 1/4 tsp Rose extract optional
- 1 pinch (1 pinch) Saffron / zaffron strands - pinch optional
Instructions
Toast Nuts
- In a non-stick pan over low heat.
- Add 2 tbsp 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, flavoring, 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.
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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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Lois Christensen
I have never heard of this recipe but it looks and sounds really delicious. I love desserts made with sweetened condensed milk!
Veena Azmanov
Thank you, Lois.
Marisa F. Stewart
I could eat sweetened condensed milk with a spoon. Have you had it caramelized — oh so good. This pudding sounds delicious! I love your explanation – really seems so easy to do. The additions to the pudding are some of my favorites. We use semolina a lot – we also use cream of wheat in place of semolina when I make my gnocchi in brodo. It’s easy to use and probably would be great in making this pudding.
Veena Azmanov
Thanks, Marisa. Yes, this one is very simple and very easy.
Arlene Mobley
This sounds very interesting. I have never made an Indian dessert but any recipe that has sweetened condensed milk has got to taste good.
Veena Azmanov
That is true Arlene. This one is very delish.
Jolina
My co-workers would sometimes bring Indian sweets and you’re right, they are super sweet. I can only eat a very small bite. But they are always so delicious! I haven’t tried this kind of pudding though, looks yummy as well.
Veena Azmanov
This is rich, creamy and delicious.
Gloria | Homemade & Yummy
I have never tried this before. It does sound divine. Hubby LOVES condensed milk…so this is right up his alley.
Veena Azmanov
Yes, this is rich, creamy and delicious, Gloria. He will love it.
Meghna
This recipe is just so perfect and delicious. I am an Indian and we make it often at home. I loved the whole list of detailed subs.
Veena Azmanov
It sure is Indian comfort food. Thanks Meghna
Dannii
Semolina pudding is so warming and comforting. So many topping choices too!
Veena Azmanov
Absolutely, Dannii.
Amy
I’ve never tried anything like this but it looks really tasty
Veena Azmanov
It is rich, creamy and delicious Amy.
Rosa
I’ve never made any indian desserts before but this one sounds simple enough to try and looks delicious!
Veena Azmanov
This one is really simple and easy, Rosa.
Danielle Wolter
i really need to try this. i’ve never had it before and love that you can make it in the instant pot!
Veena Azmanov
Thanks, Danielle. This is very simple and easy.
Sarah @ Champagne Tastes
I’ve never tried semolina before! Now I’ll know what to do with it!
Veena Azmanov
Thank you Sarah.. I love semolina!
Tina Dawson | Love is in my Tummy
This is so interesting – like a cross between kheer (payasam) and kesari! Brilliant! Can’t wait to try it!
Veena Azmanov
Excellent Tina!! That is so true.. I love both Payasam and kesari. <3
Luci | made by luci
Wow this sounds (and looks) so tempting! I’ve got the vegan versions of all of this in too <3
Veena Azmanov
Great thanks Luci. you could use Almond milk instead too!
Jamie | The Kitchenarium
I have never had semolina in a sweet way like this. It sounds delicious
Veena Azmanov
Thank you Jamie.. In India semolina is used often in cakes too !
Platter Talk
Your pudding looks so rich and creamy. The recipe sounds fabulous. Thanks,
Veena Azmanov
Thank you so much Danzehr <3