Suji Kheer | Rava Kheer

Suji Kheer or Rava Kheer is a super quick, easy and tasty pudding made with semolina, milk, nuts and flavored with cardamom powder. The Sooji Kheer 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 dessert fits in well as festive food too. So, make it during Diwali, Holi, etc. and enjoy it with your families. Here are some more Diwali Sweets recipes that are absolutely try worthy.

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.

This Rava Kheer works extremely well as an after-dinner dessert. You can serve it hot, warm or chilled. It also tastes supreme when served with pooris. Overall, a hassle-free dessert that does not take much time to prepare and yet tastes good. This Sooji Kheer is a definite hit during all your festive celebrations too.

Step-by-Step Guide

How to make Suji Kheer

1. Heat 1 tablespoon of ghee in a thick bottomed pan or sauce pan.

2. Add 2 tablespoons of cashews and fry them in the ghee for about 1 minute on a low heat. 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 heat. 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 teaspoon cardamom powder (4 cardamoms crushed to a powder in a mortar-pestle ), 1 tablespoon of raisins/kishmish and 1 tablespoons of chironji/charoli (optional).

10. Stir the kheer and switch off the heat.

11. Serve suji 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:

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Suji Kheer post from the blog archives first published in October 2014 has been updated and republished on December 2022.

Source: Dassana’s Veg Recipes