Yields: 4 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 15 Mins Total Time: 25 Mins

Sooji/ Rava / Semolina is a very easily available ingredient in Indian households. The tradition of making some sweet on the last Friday of every Tamil month is followed in our households. For a Friday Pooja, I made this easy Sooji kheer with simple and easily available ingredients in the pantry. In under 20 mins, I offered this creamy Sooji Kheer as an offering to God and we had a bowl of comforting kheer to begin our weekend.

Though this is a simple kheer to make, some quick tips and tricks need to be followed to get the perfect creamy texture. A perfectly roasted rava in ghee, cooked in full fat milk and topped with roasted nuts, make a delicious Sooji Kheer. I flavored this kheer with some cardamom / Elaichi powder. You can also add nut meg powder, rose flavor essence or Kewra water of your choice. Try this Sooji Kheer if you want to satisfy your quick sweet tooth.

For other kheer/payasam, click on the links: Foxtailmillet poha Kheer, Strawberry Phirni, Caramel payasam, Gasagase Payasa  


0/7 Ingredients
Adjust Servings


0/5 Instructions
  • Heat a tablespoon of Ghee in a pan. Add one tablespoon of cashews and raisins to it and roast till golden brown. Set aside.
  • In the same pan, add 2.5 tbsp of Sooji/Rava and roast until aroma comes. Add 200 ml of water to roasted rava and let it cook.
  • After 5 - 6 mins, Rava will become half cooked. Add 1/8 cup of sugar to it and stir to melt.
  • Add 200 ml of thick, full fat milk to the sooji and cook until the sooji is cooked completely. Add 1/4 teaspoon of cardamom powder to flavor.
  • Finish off with roasted cashews and raisins. Switch off the stove when kheer is medium thick. All it to come to room temperature until it thickens. Serve warm or chilled.


  • Roasting the Sooji/ Rava for 2 -3 min is a key step to get a flavorful Kheer. So do not avoid it.
  • For a creamy textured Kheer, use full fat or Whole Milk.
  • Sooji begins to thicken once it  come to room temperature. Do not cook kheer until it becomes very thick. This will result in a blobby kheer as it cools down.
  • Flavoring agents like Kewra water, Rose essence, nutmeg powder can be used apart from elaichi powder.

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