Full-fat milk thickened with semolina, sweetened with sugar and flavoured with cardamom and saffron — a quicker version of rice kheer used when kheer is needed rapidly for a ceremony or puja. The semolina thickens the milk much faster than rice, making it a practical festival sweet.
Ingredients
1 litre full-fat milk
3 tbsp fine semolina (sooji)
1/2 cup sugar
1/4 tsp cardamom powder
a few saffron strands soaked in 2 tbsp warm milk
2 tbsp cashews — fried in 1 tsp ghee
2 tbsp raisin
Method
Bring milk to a boil: Pour 1 litre full-fat milk into a heavy pot. Bring to a full boil, stirring.
Add semolina: Sprinkle the semolina into the boiling milk very slowly while whisking constantly. If added too fast it will clump.
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.
Reduce heat: Reduce to medium-low. Cook stirring every 2 minutes for 10 more minutes until the kheer is thick and creamy.
Add sugar: Add sugar. Stir until dissolved.
Add saffron: Add the saffron-steeped milk. Stir — the kheer turns pale golden.
Add cardamom: Add cardamom powder. Stir.
Add cashews and raisins: Add the fried cashews and raisins.
Check consistency: The kheer should be thick enough to coat a spoon but still pourable. It will thicken further when cooled.
Serve warm or cold: Serve warm at celebrations and ceremonies; or refrigerate and serve cold.
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.