Name: Sooji Kheer In Coconut Milk recipe by Sheetal Bhatt at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 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

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.

Ingredients Serving: 4

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

Instructions

Place a clean, heavy bottom kadai or sauce pan on medium flame.
Simultaneously, heat the water and milk in different pans.
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.
Remove from the pan once they are fried.
Give the nuts a rough chop.
Now add another tablespoon of ghee and add the semolina.
Roast the semolina in the ghee till it starts releasing pleasant aroma, very light pink.
Add the heated water, be very careful not to burn your hands with the release of vapour.
Mix well, add the sugar.
Once the sugar melts in the sooji mixture, add the coconut milk.
Cook for a couple of minutes, add the soaked saffron and hot milk.
Continue stirring as the kheer cooks. Add the nuts, raisins ( retaining some for garnish).
If the Sooji Kheer seems to be too thick add some more hot milk.
Turn of the flame and add the nutmeg and cardamon powder.
Serve in individual bowls garnished with fried nuts, toasted or fried coconut slices.
Serve warm or chilled.

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