Last Updated on 2 months by Neha Deshmukh

Apricot Semolina Recipe – Easy Indian Rava Kheer Dessert

Introduction

Okay, let’s be real – sometimes you just need a little something sweet, right? And if you’re anything like me, you want it to be comforting, relatively quick, and bursting with flavour. This Apricot Semolina Kheer (or Rava Kheer, as it’s often called) is exactly that! I first stumbled upon this combination years ago, trying to use up some dried apricots, and honestly, it’s been a family favourite ever since. It’s a lovely twist on the traditional kheer, offering a slightly tangy sweetness that’s just… perfect.

Why You’ll Love This Recipe

This isn’t your grandma’s kheer (though hers is probably amazing too!). It’s a simplified version, perfect for a weeknight treat or when you’re craving something warm and delicious without spending hours in the kitchen. It’s also wonderfully adaptable – feel free to play around with the fruits and spices to make it your own. Plus, it’s naturally vegetarian and can easily be made vegan and gluten-free (more on that later!).

Ingredients

Here’s what you’ll need to whip up this delightful dessert:

• ¼ cup semolina / rava (approx. 30g)
• 1 cup milk (240ml)
• ½ – 1 cup water (120-240ml) – start with ½ cup and add more as needed
• 2 dry apricots, chopped
• A pinch of cinnamon powder
• ½ tsp honey or maple syrup
• A tiny pinch of salt (optional, but balances the sweetness beautifully)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

Semolina / Rava Varieties

There are a few different types of semolina you can use. I prefer the fine variety (chana dal rava) for a smoother kheer, but coarse semolina (sooji) works too – it’ll just have a slightly more textured bite.

Apricot Selection & Regional Variations

Dried apricots are the star here, giving a lovely chewy texture and concentrated flavour. You can find them in most supermarkets. If you’re feeling fancy, look for organic, unsulphured apricots – they have a richer colour and flavour. In some parts of India, you might find this kheer made with golden raisins or even a mix of dried fruits!

The Sweetener: Honey vs. Maple Syrup

I usually use honey for a floral sweetness, but maple syrup adds a lovely caramel note. Feel free to use whichever you prefer, or even a little sugar if that’s what you have on hand. Adjust the amount to your liking – everyone has a different sweet tooth!

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, let’s dry roast the semolina. Add it to a pan over medium heat and roast for 3-5 minutes, stirring constantly, until it’s lightly golden and smells fragrant. This step is key – it removes the raw taste and gives the kheer a lovely nutty flavour.
2. While the semolina is roasting, chop your apricots into small pieces.
3. In a pot, combine the milk and water. Bring to a boil, then add the roasted semolina and chopped apricots.
4. Now, the patience part! Reduce the heat to low and cook, stirring frequently, for about 5-7 minutes. The mixture will start to thicken. If it gets too thick, add a little more water – you want a creamy consistency, not a paste!
5. Once it’s thick and creamy, stir in the cinnamon powder, salt (if using), and honey or maple syrup.
6. Finally, remove from heat and let it cool slightly before serving. It’s delicious warm or cold!

Expert Tips

A few little things I’ve learned over the years…

Achieving the Perfect Consistency

The key is constant stirring! Semolina has a tendency to clump, so keep things moving. You’re looking for a consistency similar to a thick porridge.

Preventing Sticking & Burning

Use a heavy-bottomed pot to prevent the semolina from sticking and burning. And seriously, don’t walk away from the stove!

Roasting the Semolina for Optimal Flavor

Don’t skip the roasting step! It really does make a difference. You’ll notice the aroma change – that’s how you know it’s ready.

Variations

Want to switch things up? Go for it!

Vegan Apricot Semolina Kheer

Easy peasy! Just substitute the milk with your favourite plant-based milk (almond, soy, or oat milk all work well) and ensure your honey is replaced with maple syrup or agave.

Gluten-Free Considerations

Semolina can contain gluten depending on the source. If you need a completely gluten-free version, use gluten-free semolina (made from rice) or substitute with rice pudding.

Adjusting Spice Levels

Love a bit of warmth? Add a pinch of cardamom or nutmeg along with the cinnamon.

Festival Adaptations (e.g., Holi, Diwali)

This kheer is lovely for festivals! For Diwali, you could garnish with chopped nuts like pistachios and almonds. For Holi, a touch of saffron would add a beautiful colour and flavour. My aunt always adds a tiny bit of rose water for a special touch during weddings!

Serving Suggestions

This kheer is wonderful on its own, but here are a few ideas:

• Serve warm with a sprinkle of chopped nuts.
• Top with a dollop of coconut cream for extra richness.
• Pair it with a cup of masala chai for the ultimate comfort.

Storage Instructions

Leftovers? Lucky you! Store the kheer in an airtight container in the refrigerator for up to 3 days. It might thicken as it cools, so just add a splash of milk when reheating.

FAQs

Got questions? I’ve got answers!

What is the best type of semolina to use for this kheer?

I recommend fine semolina (chana dal rava) for a smoother texture, but coarse semolina (sooji) works too.

Can I use fresh apricots instead of dried? If so, how should I adjust the recipe?

Yes, you can! Use about 3-4 fresh apricots, peeled and chopped. You might need to reduce the amount of water slightly, as fresh apricots contain more moisture.

How can I prevent the semolina from forming lumps while cooking?

Constant stirring is key! Also, make sure the milk is at a gentle boil before adding the semolina.

Can this kheer be made ahead of time?

Absolutely! It actually tastes even better the next day after the flavours have had a chance to meld.

What are some other fruits I can substitute for apricots?

Golden raisins, dates, figs, or even chopped apples would all be delicious!