Suji Kheer, commonly called Semolina Pudding, is a decadent, creamy, luscious Indian dessert that combines the subtle nuttiness of semolina with the flavours and richness of milk, sugar, and aromatic spices. This comforting dish is a favourite in many homes as it is simple, quick to make, and highly flavourful. Often served hot, this sweet dessert is a great festival treat for special occasions and a lovely one after a satisfying meal. Semolina is the base of Suji Kheer and is lightly roasted in ghee so that its nutty fragrance does not get lost or clump. Milk adds a silky smooth texture. The sweetness is from sugar, balanced with the warm, fragrant notes of cardamom. And slivers of almonds, pistachios, or cashews add an elegance that accompanies a delightful crunch to the creamy pudding. What makes Suji Kheer truly special is that it is incredibly versatile. You can fill it with strands of saffron for a luxurious golden hue or use raisins to burst across your biting mouth. You use condensed milk for a richer taste and add rose water or kewra essence to heighten the flavour profile. This sweet delight is nourishing and indulgent at the same time. Semolina provides energy, and milk has calcium along with creaminess. The preparation is quick and hassle-free so that it can be very suited for festive celebrations and everyday desserts.

• 1/4 cup suji
• 1/4 cup sugar
• 1/2 tsp cardamom powder
• 1 tbsp ghee
• 3 cup whole milk
• 2 tbsp cashews
• 2 tbsp raisins

• Start the recipe of Suji Kheer by heating 1 tablespoon of ghee in a kadai over medium heat.
• Add cashews and roast them until they turn light golden brown, stirring constantly to avoid burning.
• Add raisins to the ghee, saut ing them until they puff up like little golden balloons.
• Remove the roasted cashews and raisins and set them aside for garnishing later.
• In the same kadai, add 1/2 cup suji and roast it on low flame, stirring constantly to prevent uneven browning.
• Continue roasting until the suji becomes aromatic and lightly golden.
• Slowly add 2 cups of milk to the roasted suji, stirring continuously to avoid lumps.
• Let the mixture simmer on medium heat, stirring occasionally, for 6-8 minutes until the suji is fully cooked and the mixture thickens slightly.
• Add 1/2 cup sugar to sweeten the kheer, stirring until the sugar completely dissolves into the mixture.
• Cook the kheer for another 2-3 minutes on low flame to allow the flavors to meld together.
• Add ¼ teaspoon of cardamom powder for an aromatic boost, mixing well to distribute it evenly.
• Stir in the roasted cashews and raisins, gently folding them into the kheer for added texture and sweetness.
• Remove the kheer from the heat and let it rest for a few minutes as it will thicken further while cooling.
• Serve the Suji Kheer warm for a comforting dessert or chilled for a refreshing treat.
• Garnish with additional roasted nuts, saffron strands, or a pinch of cardamom for an elevated presentation.
• This Suji Kheer recipe is creamy, subtly sweet, and rich in flavor, making it a versatile dessert for both festive occasions and everyday indulgence.