Punjabi Sooji Kheer Halwa Festival Sweet Simple

Method

1. 1

   Bring milk to a boil: Pour 1 litre full-fat milk into a heavy pot. Bring to a full boil, stirring.

2. 2

   Add semolina: Sprinkle the semolina into the boiling milk very slowly while whisking constantly. If added too fast it will clump.

3. 3

   Stir continuously: The semolina thickens the milk within 2 to 3 minutes of addition. Continue stirring continuously for 5 minutes as the milk and semolina combine.

4. 4

   Reduce heat: Reduce to medium-low. Cook stirring every 2 minutes for 10 more minutes until the kheer is thick and creamy.

5. 5

   Add sugar: Add sugar. Stir until dissolved.

6. 6

   Add saffron: Add the saffron-steeped milk. Stir — the kheer turns pale golden.

7. 7

   Add cardamom: Add cardamom powder. Stir.

8. 8

   Add cashews and raisins: Add the fried cashews and raisins.

9. 9

   Check consistency: The kheer should be thick enough to coat a spoon but still pourable. It will thicken further when cooled.

10. 10

    Serve warm or cold: Serve warm at celebrations and ceremonies; or refrigerate and serve cold.

11. 11

    Note: Sooji Kheer is the quick-preparation kheer of Punjab used when rice kheer cannot be made due to time constraints — for unexpected guests arriving, for impromptu puja occasions, or as the sweet component of a meal assembled at short notice. The semolina version is ready in 20 minutes compared to 45 to 60 minutes for rice kheer. Despite the speed, it has a distinct character from the semolina — slightly more textured and more immediately filling than the smooth rice version.