Today’s dessert seems to wear many different hats. In Singapore, it is known as Bubur Suji (literal translation: Semolina porridge) and it is often associated with Arab cuisine. I, on the other hand, associate it more with Indian cuisine. It is a very popular dessert in India called Sooji/Rava kheer. Kheer is basically an Indian dessert that is made from milk. We can technically also call this Semolina pudding.
Semolina Kheer is an easy dessert made with semolina, milk and sugar. Semolina is the coarse purified wheat middling of durum wheat used in making pasta. Semolina kheer can be flavoured with cardamom powder, rose water or even saffron, if preferred. You can just use whole milk, but I prefer a mix of evaporated and condensed milk. I would usually add some ghee aka clarified butter to make it richer, but this is always, optional. Alternatively, you can add some butter too. Yup, this is definitely not some kinda “diet food”. It is a delicious and rich dessert that is meant to be enjoyed during happy occasions and obviously, it is good to be enjoyed during Ramadan especially when your body has been low on sugar from not eating the whole day.
Although you can serve it plain, very often this pudding is topped with some cashew, almonds and raisins. It gives added texture to the smooth pudding. A little crunch is always delicious in creamy desserts. Some recipes calls for a little yellow coloring but I prefer it au naturel.
This Bubur Suji – Semolina Kheer can be served hot, at room temperature or chilled. I personally prefer it warm cause it is so comforting!! If you are looking for an easy treat to whip up, this takes about 25-20 minutes from start to finish. If you like any kind of pudding, with rich exotic flavours, do give this recipe a try! Oh, and it keeps well in the fridge for a few days too!
Watch the recipe video:
- ½ cup semolina/sooji
- 300ml evaporated milk
- 200ml condensed milk
- 1L water
- ¼ cup sugar (add more if you prefer it sweeter)
- 2 tbsp ghee
- Cashew nuts
- 2 Cardamom (optional)
- 2-3 drops of rosewater
- Roughly chop up the nuts and set them aside.
- Add ghee to a pot.
- Once the ghee melts, add chopped nuts and raisins.
- Cook till slightly golden and remove half for topping.
- Add water and evaporated milk.
- Slowly, mix in semolina.
- Once the semolina thickens, add in condensed milk and sugar and bring it to a gentle boil.
- Drop in 2-3 drops of rosewater.
- Top with the nuts and raisins.