Sooji ki Kheer or Rava Kheer is rich, creamy and easy to make Indian dessert. 5-ingredients and 10-Minutes is all you need to make this delicious kheer. Milk, sooji, sugar, cardamom powder and ghee are the main ingredients of this kheer. Nuts are optional!
What Is Kheer?
No festival or celebration in India is complete without kheer. Kheer is rich and creamy milk based Indian dessert. There are many varieties of kheer. The basic kheer is made with sooji (semolina). Similar to this, there is rice kheer, sago kheer and vermicelli kheer.
Depending on the family preference, kheer is made either thick or semi-thick. Kheer can be relished warm or cold.
This sooji kheer is called as sooji phirni and also as Bombay Rava Payasam in Telugu.
Maa Ke Haath Ki Kheer (Mommade Kheer Recipe)
My mom makes the best kheer in the world. Yeah, I know what you are thinking. Everyone’s mom will make the best food and I agree on that. We all have special or family favorite recipes which when made by mom only tastes good. This kheer is one of them. Mom’s sooji ki kheer recipe is slightly different as she will make it with unroasted rava. Believe me, the kheer made this way is quick to make and awesomely delicious.
Ingredients & Tips To Make Best Sooji ki Kheer
Milk: Mom uses full fat cream milk to make kheer. But you can also use low-fat or skimmed milk. The creaminess in the kheer is based on milk used in it. The creamier the milk, the tastier the kheer.
Sooji | Suji: Also called as semolina or Bombay Rava. This is the same one with which upma is made. Fine sooji is best preferred for making this kheer recipe. As we are not roasting sooji, fine sooji will cook fast in milk and bring smooth texture in kheer.
Sugar: Generally granulated sugar is used in making kheer. But I have seen people using jaggery or jaggery powder to bring sweetness. Some add brown sugar too. But I never tried using any of these apart from normal sugar.
Milkmaid or sweetened condensed milk is also instead of sugar or in combination with sugar. This will bring creamy texture and extra sweetness in the kheer.
When milkmaid or sweetened condensed milk is added to kheer, there is slight change in color of kheer.
Cardamom Powder: Freshly ground cardamom powder brings aroma and flavour in kheer. The heavenly aroma that spreads in the house when cardamom powder is added to kheer is soul hugging.
Dry Fruits & Nuts: Finely chopped nuts like cashews, almonds, chironji, pistachio, golden raisins, dates are used in kheer.
Ghee | Clarified Butter: Chopped nuts are fried in ghee until nice golden brown and added to kheer. We temper the kheer with ghee and nuts.
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My aunt adds small fried dry or fresh coconut pieces to kheer. By soaking up kheer, these pieces taste extremely delicious and bring crunch in the recipe.
During celebration and Eid times, kheer is garnished with gold or silver leaf. Sometimes saffron strands or rose petals are also added along with chopped nuts to make it look festive.
Storing And Serving Of Kheer:
Storing: We hardly have leftover of kheer anytime. You can easily transfer the leftover kheer in a clean and dry, moisture free freezer bowl. Place the lid tightly and leave it in fridge.
Depending on Indian climate, kheer stays fresh for a day or two in fridge.
The kheer stays fresh for 8-10 hours, when left outside. This totally depends on the climate of your place. If the climate is warm, then kheer stays fresh for 8-10 hours. If it is cold, then it may stay fresh for bit long like 10-12 hours.
Serving: As I said earlier in post, it is purely the choice of the person relishing the kheer. I like warm kheer and my sister likes cold one. You can either serve this warm or cold. Both the ways, this kheer tastes equally delicious.
How Do You Fix Thick Kheer?
Simple! By adding extra milk. If you are adding more than half cup of milk, then adjust the sugar too. Otherwise, sweetness will reduce in kheer.
- 500 ml Full Cream Milk
- ½ cup Sooji | Semolina | Bombay Ravva
- 1 cup Sugar
- 1 tbsp. Cardamom powder
- 3 tbsp. Ghee
- 10-12 Cashew nuts, finely chopped
How to make Sooji ki Kheer | Rava Kheer Recipe
- Bring milk to boil and reduce the flame. By continuously stirring the milk add semolina. Stir for 2-3 minutes.
- Now add cardamom powder and sugar. Cook for 2-3 minutes till sugar gets dissolved. Turn off the flame and cover with a lid.
- In a pan add ghee and when it is warm, add chopped nuts. Fry till cashews turn light golden. Turn off the flame.
- Carefully pour half of this tempering over the kheer. Garnish the kheer with the remaining half of fried cashews and ghee while serving. Serve warm or cold.
- Add love to make this sooji kheer taste ' Yummy'.
Lubna's Serving Suggestions:
Apart from relishing this as a dessert, sooji kheer can also be served as side with roti, phulka, poori, dosa, etc;
This easy kheer fits perfectly in any menu as a after meal dessert.
During Rajab and Milad, kheer is served with chobe ki poori which is similar to gujiya.
Amount Per Serving: Calories: 308Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 58mgCarbohydrates: 49gFiber: 1gSugar: 38gProtein: 5g