Sooji Kheer In Coconut Milk

By Sheetal Bhatt  |  7th Mar 2017  |  
5 from 2 reviews Rate It!
  • Photo of Sooji Kheer In Coconut Milk by Sheetal Bhatt at BetterButter
Sooji Kheer In Coconut Milkby Sheetal Bhatt
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About Sooji Kheer In Coconut Milk Recipe

Kheer - an ancient dessert, just the rice and milk mixed together to create one simple and yet so comforting dessert. The word Kheer seems to have derived from the Sanskrit word Ksheer meaning milk. The basic ingredient remains milk in this dessert and each region goes on to add its own individuality by altering the rice. Sooji kheer is another much-loved version of Kheer where Sooji/Semolina replaces the rice. The change I have made is mixed in with some coconut milk to give it a very subtle coconut taste. This particular combination turned out to be, as delish.

Sooji Kheer In Coconut Milk, a deliciously finger licking recipe to treat your family and friends. This recipe of Sooji Kheer In Coconut Milk by Sheetal Bhatt will definitely help you in its preparation. The Sooji Kheer In Coconut Milk can be prepared within 10 minutes. The time taken for cooking Sooji Kheer In Coconut Milk is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Sooji Kheer In Coconut Milk step by step. The detailed explanation makes Sooji Kheer In Coconut Milk so simple and easy that even beginners can try it out. The recipe for Sooji Kheer In Coconut Milk can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Sooji Kheer In Coconut Milk from BetterButter.

Sooji Kheer In Coconut Milk

Ingredients to make Sooji Kheer In Coconut Milk

  • 1/3 cup sooji/semolina
  • 1/3 cup sugar (more if you need)
  • 1.5 cups coconut Milk
  • 1 cup milk, very hot
  • 1 cup water, very hot
  • a pinch of saffron, soaked in warm milk
  • 3 tablespoons raisins
  • 10 cashew nuts
  • 10 almonds
  • 1 cardamon, powdered
  • A pinch of nutmeg
  • few dry coconut slices, toasted or fried for garnish
  • 2 tablespoons ghee

How to make Sooji Kheer In Coconut Milk

  1. Place a clean, heavy bottom kadai or sauce pan on medium flame.
  2. Simultaneously, heat the water and milk in different pans.
  3. Put a tablespoon of ghee and fry the raisins, cashews and almonds (all separately) till the raisins have plumped up and the nuts have turned golden brown.
  4. Remove from the pan once they are fried.
  5. Give the nuts a rough chop.
  6. Now add another tablespoon of ghee and add the semolina.
  7. Roast the semolina in the ghee till it starts releasing pleasant aroma, very light pink.
  8. Add the heated water, be very careful not to burn your hands with the release of vapour.
  9. Mix well, add the sugar.
  10. Once the sugar melts in the sooji mixture, add the coconut milk.
  11. Cook for a couple of minutes, add the soaked saffron and hot milk.
  12. Continue stirring as the kheer cooks. Add the nuts, raisins ( retaining some for garnish).
  13. If the Sooji Kheer seems to be too thick add some more hot milk.
  14. Turn of the flame and add the nutmeg and cardamon powder.
  15. Serve in individual bowls garnished with fried nuts, toasted or fried coconut slices.
  16. Serve warm or chilled.

My Tip:

I have used coconut milk from tetra-pack. If you do not plan to go beyond one small coconut milk tetra pack (available in India) you may increase the amount of milk. I have not used any full fat milk, just the normal toned or low-fat milk works fine. The quantity of liquids in this recipe will all depend on the quality of Sooji, if it turns too thick you might want to add more liquid to arrive to a right consistency.

Reviews for Sooji Kheer In Coconut Milk (2)

Shoba Bharathraja year ago


ruchika dugar3 years ago

beautiful shot!

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