Sooji ki Kheer - Indian Semolina Pudding

Feb 16

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**Sooji ki Kheer** is an Indian Semolina Pudding recipe, featuring roasted semolina, milk, green cardamom, and saffron. You can serve this for an exciting Diwali party or whip it up for a new dessert option in your weekly rotation!

Looking for a way to switch up your dessert time? Sooji ki Kheer is indeed one of my favourite Indian dessert recipes! Growing up in Delhi, I would have this fairly regularly whenever my sister and I asked for it! While kheer is a dessert that is typically served at special gatherings, in my household it was just a regular thing! Sooji ki Kheer is especially special in my family because this was my grandma’s favourite sweet treat growing up - seems like she would love to have it every single evening for dessert! What a close to the day - sign me up!

Now what exactly is Sooji ki Kheer? Well, it’s a pudding made with semolina, ghee and milk. We’ll be roasting the semolina with and then making the pudding with milk. Fragrance from the green cardamom pods and saffron, and garnishing with some pistachios give it a great crunch to balance out the smoothness. However, the way I would describe the texture of Sooji ki Kheer is that while it is smooth, it is also grainy. Think of cream of wheat, which is honestly just packaged up semolina with vitamins and minerals added and easy to cook in the microwave.

If Indian desserts are new to you, then definitely try out this semolina pudding as part of your Live to Cook one-month challenge! Be sure to start today by signing up to my free email newsletter, plus you’ll get all of my latest recipes sent straight to your inbox!

Check out the video at the bottom of this post for a visual representation of how to whip up this delicious treat! If you’re not already, please don’t forget to subscribe to my YouTube channel, and be sure to press the bell button so you’re notified when all of my video recipes are live! Let’s get cooking!

Equipment Needed For Indian Semolina Pudding

How Do I adjust the texture of sooji ki Kheer?

You can easily adjust the texture of Sooji ki Kheer based on if you prefer a thicker pudding or a soupier one.

Firstly, be mindful that the kheer will always thicken as it cools down, so you may want to have a thinner texture when you’re finished cooking. For a soupier kheer, all you need to do is turn off the heat once the kheer reaches your desired consistency. On the other hand, if you want a thicker kheer, keep reducing it down until it is to your liking

Tips For A Sooji ki Kheer to Remember!

If you are going to roast pistachios or other nuts, be sure to wipe the pan before roasting the semolina.
The garnish topping combinations are endless! Feel free to experiment with your favourite mix of nuts, add raisins, or just even sprinkle some green cardamom powder on top!
Stir often so the milk does not stick and burn. Additionally, be sure to keep a close eye so that your milk will not boil over!
Be sure to gradually add sweetener to your preference so you’ve got just the right amount!
If your family and/or guests all have different preferences with regard to levels of sweetness, you can make the entire kheer without any sweetener. Then, before garnishing, allow everyone to add sweetener to taste and stir it in, so that everyone can enjoy based on how sweet or mild they enjoy their kheer!

Ingredients for Semolina Pudding

For all ingredients and their quantities and to save the recipe for later, scroll to the bottom of this post for the FULL PRINTABLE RECIPE CARD or by pressing the “Jump to Recipe” button. You can scale the recipe based on how many portions of Sooji ki Kheer you want to make so that you’ve got the right amount of milk and semolina to give everyone a hearty portion!

Ghee: Used to roast the semolina.
Semolina: Just regular semolina that will be roasted.
Milk: Full fat milk will give you the best results here so that it is nice and thick. Of course you can use whatever milk you want, including plant-based milks like oat milk or almond milk (make your own almond milk if you really want everything to be made from scratch!) but full fat milk is my recommendation.
Maple syrup: I love to add a Canadian charm to desserts with maple syrup! It’s a good natural sweetener that can be better for your health. Typically, you would use regular table sugar to prepare sooji ki kheer. You can also try honey or agave syrup for other natural liquid sweeteners. For other natural powdered sugars, you could experiment with brown sugar, coconut sugar, or cane sugar for natural options. You can use Stevia or Splenda as zero-calorie sweeteners if you really feel like it. As I describe in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!!, if you have a suitable substitute already on hand, then there is no need to go out of your way to buy something else - especially if you’ve got the craving the very second you’re reading this recipe! Whatever sweetener you have available to you will be excellent here, so don’t fret if you don’t have maple syrup in your pantry right now!
Green cardamom pods: Adds a subtle sweetness that really enhances Indian desserts!
Saffron: Just a strand to take this dessert to the next level!
Pistachios: You will roast for garnish. Other alternatives for garnish include dried fruits like raisins, or other nuts like cashews, almonds, or peanuts.

How to Make sooji ki kheer

Heat the wok on medium heat and add the pistachios, with the shell or without with any other nuts you like. De-shell the pistachios and chop roughly Saute until light golden brown and set aside.

Turn heat to medium high and then add semolina to the same pot. Continue to stir and roast semolina until it turns golden brown.

Add all of the milk, cardamom pods, maple syrup and mix well. Continue stirring from time to time to ensure the milk doesn't get burnt on.

Reduce heat bring the milk to a simmer and cook until the milk thickens.

Add the pistachios, reserving some for garnish.

Finally serve hot or chilled, topped with roasted nuts and/or raisins.

How to Serve Sooji ki Kheer

You can serve Sooji ki Kheer hot or cold depending on what you enjoy! Personally, I love this dish piping hot, but there is a charm to it chilled! It can be a wonderful dessert to eat on a daily basis, or you can prepare it for a fun Diwali party!

How to Store Kheer

You can most certainly make Sooji ki Kheer in advance! You can simply reheat it in the microwave or over the stove.

Transfer the Semolina Pudding in an airtight container. To enjoy the semolina pudding cold, then all you need to do when taking it out of the fridge is to grab a spoon or perhaps allowing it to sit at room temperature for a few minutes so it’s not too cold.

For hot kheer, you can simply reheat it in the microwave for 2-3 minutes, stirring occasionally so it is evenly warmed through. On the other hand, if you want to reheat it gently, reheat over the stove in a saucepan on medium-low until entirely warmed through.

Other Indian Dessert Recipes

Watch How to Make sooji ki kheer Here:

If you liked this recipe please let me know in the comments. Tag your post on social media using #cookingwithanadi and mention me @cooking.with.anadi. Thank you!

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Indian, desserts, one pot

Indian

Yield: 4

Author: Anadi

Experience the Creamy Delight of Special Sooji ki Kheer!https://youtu.be/HkiXYZGavx0Sooji ki Kheer is an Indian semolina pudding. It is made by roasting semolina with ghee and adding milk, maple syrup, green cardamom pods, and saffron. It will also be garnished with some roasted pistachios. Sooji ki Kheer is typically served at parties like Diwali, but you can enjoy semolina kheer whenever you want!2024-02-16

Sooji ki Kheer - Semolina Pudding

Sooji ki Kheer is an Indian Semolina Pudding recipe, featuring roasted semolina, milk, green cardamom, and saffron. You can serve this for an exciting Diwali party or whip it up for a new dessert option in your weekly rotation!

Prep time: 2 MinCook time: 40 MinTotal time: 42 Min

Cook modePrevent screen from turning off

Ingredients

1/4 Cup semolina
2 Tbsp ghee
2 Cups whole milk
maple syrup, to taste (or sweetener of choice)
2-3 green cardamom pods
dozen strands of saffron
Handful pistachios or nuts and/or raisins of choice

Instructions

Heat ghee on medium and add the pistachios, with the shell or without with any other nuts you like. Deshell the pistachios and chop roughly Saute until light golden brown and set aside.
Turn heat to medium high and then add semolina to the same pot. Continue to stir and roast semolina until it turns golden brown.
Add all of the milk, cardamom pods, maple syrup and mix well. Continue stirring from time to time to ensure the milk doesn't get burnt on.
Reduce heat bring the milk to a simmer and cook until the milk thickens.
Add the pistachios, reserving some for garnish and finally serve hot or chilled, topped with roasted nuts and raisins.