Semolina Kheer (Rava Kheer)
This traditional Gujarati dessert transforms simple semolina into a rich, aromatic pudding infused with the floral scent of rose water and warming spices. Fine wheat rava is slow-cooked in water until tender, then simmered with milk and sugar to create a creamy, comforting texture that melts in the mouth. Finished with a garnish of ghee-fried almonds and raisins, it offers a delightful crunch against the smooth sweetness of the kheer.
Ingredients
- 1/2 cup Fine semolina (rava/suji) (Originally 'fine wheat rava'. Quantity estimated for a standard family serving.)
- 1 cup Water (Used for initial cooking of the semolina.)
- 4 cups Whole milk (Quantity estimated to achieve pudding consistency.)
- 1/2 cup Sugar (Adjust to taste. Originally listed as '1 seer' for a much larger batch.)
- 2 tablespoons Ghee (For frying nuts.)
- 2 tablespoons Almonds (Blanched and peeled.)
- 2 tablespoons Raisins
- 1/2 teaspoon Cardamom powder
- 1/4 teaspoon Nutmeg powder
- 2 teaspoons Rose water
More recipes using Semolina
Semolina Kanji (Rolong Kanji)
A soothing and restorative semolina porridge, traditionally known as Kanji, prepared by roasting fine wheat semolina in pure ghee until it reaches a rich golden hue. This comforting dish is simmered with water and milk, then sweetened with sugar and enriched with crushed almonds for a nutty, creamy finish. Similar in texture to a thin pudding or Dudhpak, it makes for a nourishing light breakfast or a gentle meal that thickens naturally as it cools.
Sweet Coconut Semolina Fudge (Khandvai)
A luxurious traditional sweet, this Khandvai transforms simple semolina into a rich, aromatic fudge by simmering it in fresh coconut milk instead of water. The dessert is generously studded with ground almonds and sweetened with sugar, while a blend of cardamom, nutmeg, rose water, and vanilla creates a complex, fragrant flavor profile. Cooked until the ghee separates and set into firm squares, it offers a delightful texture that is both dense and melt-in-the-mouth.
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These traditional Semolina Khajas are flaky, multi-layered pastries that exemplify the artistry of historical Gujarati confectionery. Made from a stiff semolina dough that is laboriously beaten to achieve elasticity, the pastry is layered with ghee to create distinct, crispy flakes similar to a croissant. Deep-fried to a golden crisp in pure ghee, these savory-salty treats offer a rich, buttery texture that shatters delightfully with every bite.
Semolina Jalebi (Prabhu Lekni Style)
These crispy, golden spirals of fermented semolina batter offer a delightful textural twist on the classic Indian sweet. Soaked in aromatic saffron sugar syrup, the jalebis possess a unique crunch and a slightly tangy undertone developed through a traditional long fermentation process. This historical recipe creates a rich, buttery dessert that melts in the mouth, perfect for festive occasions or an indulgent treat.
Instructions
- 1Peel the almonds. Heat the ghee in a small pan and fry the peeled almonds and raisins until the raisins puff up and almonds turn slightly golden. Remove from heat and set aside.
- 2In a heavy-bottomed pot (traditionally a tinned vessel), combine the fine semolina and cold water. Place on the stove and bring to a boil. Stir continuously once it starts boiling to prevent lumps. Cook until the water is absorbed and the mixture thickens.
- 3Add the milk and sugar to the thickened semolina mixture. Continue to cook and stir constantly to prevent sticking. Simmer until the kheer reaches a thick, creamy consistency.
- 4Once thickened, remove the pot from the heat. Stir in the rose water, cardamom powder, and nutmeg powder. Transfer to a serving dish and sprinkle the fried almonds and raisins on top.
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