Sooji ki Kheer or Rava Kheer is rich, creamy and easy to make Indian dessert recipe. 5-ingredients and 10-minutes is all you need to make this delicious kheer. Milk, sooji, sugar, cardamom powder and ghee are the only ingredients, you need to make this kheer recipe. Adding nuts is purely 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.
The other names of sooji kheer are Suji Phirni, Bombay Rava Payasam (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 sooji. 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 white sugar.
Adding milkmaid or sweetened condensed milk along with sugar will bring creamy texture and extra sweetness in the kheer.
When milkmaid or 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 much preferred as garnish.
Ghee | Clarified Butter: We temper the kheer with ghee and nuts. On a low flame, fry nuts in ghee until nice golden. The pour this over kheer. Ghee fried nuts adds nice taste and crunch. Ghee adds flavour to nuts and kheer.
Garnishing Sooji ki Kheer
My mom adds half of the garnish to kheer and mix it. She stores left half of the garnish in a small Tupperware box. Mom heats the garnish and pours it over the individual bowls on top of kheer before serving them.
My aunt adds fresh coconut pieces to kheer. She chops tiny pieces of fresh coconut and fry them in ghee. Once the coconut pieces turn nice golden brown, she adds them to kheer. By soaking up kheer, these pieces taste extremely delicious and bring amazing juicy crunch in the recipe.
During celebration and Eid times, I love garnishing kheer with gold or silver leaf. Sometimes I add saffron strands or rose petals along with chopped nuts to make it look festive and appetizing.
Storing And Serving Of Kheer:
Storing: We hardly have leftover of kheer anytime. But if there is any leftover then transfer it 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
- ½ tbsp. Cardamom powder
- 3 tbsp. Ghee
- 10 Cashew nuts
- 10 Almonds
- 6 Pistachios
- 2 tbsp. dry Rose Petals
How To Make Sooji ki Kheer | Rava Payasam Recipe
Step 1: Chop Nuts
- Soak almonds in enough water for at least 30 minutes. If in hurry, soak almonds in warm water for 10 minutes. Remove the skin and chop finely.
- Chop cashew nuts and pistachio finely. My mom keeps chopped nuts in a freezer safe bowl. They come handy, when you are making quick dessert like kheer.
- Adding dry rose petals is purely optional. You can use fresh rose petals as garnish too.
Step 2: Making Kheer
- 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 completely 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 nuts 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 nuts, ghee and dry rose petals before 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