Kheer or Pudding is a popular milk based Indian dessert. It is generally prepared during auspicious occasions or festivals. However, it can be relished as an after meal dessert or with pooris / parathas for a nice comfort meal. In fact it can be had anytime of the day.
So let me share this easy and simple to prepare semolina kheer, my all time favorite dessert. In this version, the quantity of milk is more as I cooked the semolina in it till I got the desired consistency. You can also add some khoya or store bought pedas for a more creamier texture. To make it more healthy, you can substitute regular sugar with brown sugar.
- 1/4 cup semolina (sooji)
- 500 ml. milk
- 1 tbsp. ghee
- pinch of salt
- sugar to taste
- 1/4 tsp. cardamom powder
- 1 tsp. rose water
- few drops of kewra essence
- 2-3 tbsp. chopped mixed dry fruits (save some to garnish)
- pinch of saffron strands
- pinch of dry rose petals
Heat ghee in a pan and roast the semolina for 2 minutes. Keep aside.
Bring the milk to a boil. Add the roasted semolina, pinch of salt and the chopped dry fruits. Simmer for 4-5 minutes or till it slightly thickens.
Now add the sugar and the cardamom powder. Simmer till the sugar dissolves. Switch off the flame and add the rose water and kewra essence.
Set aside to cool down. Then refrigerate till serving time. Garnish with the remaining nuts, saffron and dry rose petals. Enjoy as an after meal dessert or with pooris / parathas.
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