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
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.