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Rava (Semolina) Kheer

A simple, quick dessert made from Rava/Sooji/Semolina.  You can try this with coconut milk and jaggery or brown sugar for a healthier version.

Rava/Sooji/Semolina - 1/3 cup (80 gms)
Milk - 3 cups
Sugar - about 2 tbsp
Cardamom - 2 pods
Ghee/Clarified Butter - 3 tbsp

Pistachios - 4
Almonds - 2
Cashewnuts - 2

1. Heat a thick bottomed kadhai/wok and add clarified butter.  Add semolina and fry till semolina turns slightly brown and fragrant.
2. Add 3 cups milk, ground cardamom and small pieces of all nuts.  Cook till semolina absorbs milk.   
3. Add sugar and cook till you get a desired consitency.  Add more milk if required, as semolina tends to absorb milk.
4. Rava/Sooji Kheer is ready.  Garnish with almond slices.


  1. Payasam looks great n easy to cook for all time ,,,quick n simple one.

  2. Uma u kno this is known as my signature dish at home.... ne one asks my DH which kheer she makes the best he always takes this name nd i love it ne time :)...lovely

  3. This kheer looks so yummy and delicious.

  4. Kheer looks good and my fav too

  5. Hi dearie, rava looks yumm! ;)

    Pls get some awards from me...

  6. A quickie and a delicious one too. Urs looks absolutely tempting.

  7. Rava kheer looks truly tempting and rich..

  8. Rawa kheer looks heavenly and delicious...!

  9. I love rava payasam. Looks yummy...

  10. Simple & easy, but yummy kheer!!

  11. Hi Uma, thanks a lot for trying and letting me know it as glad you liked it too...thanks a lot again...

  12. Kheer looks so tempting ..great entry Uma !

  13. Thanks Sathya, Aps, Simply Food, Krishnaveni, Love2Cook, Ms.Chitchat, Aruna, Sushma, Priya, Kshipra, Jay, Shahana, Nithu, Sridevi, Gulmohar, Panchpakwan for the lovely comments.

    Aps, tell me the secret ingredient of ur signature recipe :)

    Thanks for the awards Love2Cook!

    Sushma, samosas are my fav, and i was eager to try your baked chinese version :)

  14. Uma I donno the secret behind it I even add saffrons but prpr the way u did may be each one has a sig recipe :)

  15. Thanks Aps for replying back.. next time i'll try with saffron :)


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