Easy Semolina Kheer Recipe – Cardamom, Coconut & Saffron Delight

Last Updated on 1 month by Neha Deshmukh

Easy Semolina Kheer Recipe – Cardamom, Coconut & Saffron Delight

Introduction

Kheer. Just the word conjures up memories of festivals, celebrations, and my grandmother’s kitchen, doesn’t it? It’s the classic Indian dessert, and for good reason! Today, I’m sharing my go-to recipe for Semolina Kheer – a slightly quicker version than the traditional rice kheer, but just as comforting and delicious. It’s infused with cardamom, coconut, and a touch of saffron, making it a truly delightful treat. You’ll love how easy it is to make, and I promise, it’s a guaranteed crowd-pleaser!

Why You’ll Love This Recipe

This semolina kheer is perfect when you’re craving something sweet but don’t want to spend hours in the kitchen. It’s ready in under 30 minutes, and the flavors are just incredible. The semolina gives it a lovely texture, and the cardamom, coconut, and saffron create a fragrant, warming dessert. Plus, it’s easily adaptable to suit your preferences – more on that later!

Ingredients

Here’s what you’ll need to make this dreamy semolina kheer:

• ¼ cup semolina (rava/sooji) – about 30g
• 500 ml low fat milk
• A pinch of salt
• 2 tbsp honey
• ½ tsp cardamom powder
• 2 tbsp grated coconut
• 2 tbsp crushed cashew nuts
• 4-6 strands of saffron
• 1 tsp ghee (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Semolina: Types & Toasting
There are different types of semolina. I prefer fine semolina (rava) for kheer, as it cooks quickly and gives a smooth texture. Always dry roast the semolina before adding the milk. This removes any raw smell and enhances the nutty flavor.

Milk: Full Fat vs. Low Fat & Regional Preferences
I’ve used low-fat milk here to keep things a little lighter. However, traditionally, kheer is made with full-fat milk for a richer, creamier result. In some regions, people even use khoya (reduced milk solids) for extra indulgence!

Cardamom: Freshly Ground vs. Powder
Freshly ground cardamom is always best! The aroma is so much more vibrant. But if you’re short on time, good quality cardamom powder works perfectly well.

Saffron: Quality & Blooming Techniques
Saffron is precious, so a little goes a long way. Look for good quality saffron strands – they’ll have a deep red color. To release its flavor and color, bloom the saffron in a tablespoon of warm milk for about 10-15 minutes before adding it to the kheer.

Coconut: Fresh vs. Dried
I love using freshly grated coconut for that authentic flavor. But if you can’t find it, unsweetened dried coconut works just fine.

Cashews: Roasting for Enhanced Flavor
Roasting the cashews lightly before crushing them adds a lovely depth of flavor. You can do this in a dry pan for a few minutes until they turn golden brown.

Ghee: Clarified Butter & its Role in Kheer
Ghee adds a beautiful richness and aroma to the kheer. It’s optional, but highly recommended! You can add it towards the end of cooking or even drizzle a little on top before serving.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the semolina in a saucepan over low heat for about 3-5 minutes, stirring constantly. You want it to be lightly browned and fragrant, but be careful not to burn it!
2. Gradually whisk in the milk, ensuring there are no lumps. Keep stirring!
3. Add the salt, honey, cardamom powder, grated coconut, crushed cashews, and the saffron (along with the milk it was blooming in).
4. Now, the patient part! Cook the kheer over medium-low heat, stirring occasionally, until it thickens to your desired consistency. This usually takes about 15-20 minutes.
5. Finally, stir in the ghee (if using) for that extra touch of richness.
6. Serve warm, garnished with a sprinkle of toasted coconut, chopped nuts, or even some praline for a fancy touch!

Expert Tips

• Stirring is key! This prevents the semolina from sticking to the bottom of the pan and ensures a smooth, creamy texture.
• Adjust the milk: If the kheer becomes too thick, add a splash more milk.
• Don’t rush it: Cooking over low heat allows the flavors to meld beautifully.

Variations

This recipe is a great base for experimentation!

• Vegan Kheer Adaptation: My friend Priya, who’s vegan, makes this with almond milk and maple syrup instead of honey and ghee. It’s just as delicious!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as semolina (rava/sooji) is made from wheat, but ensure your semolina source is certified gluten-free if you have a severe allergy.
• Adjusting Sweetness Levels: Feel free to adjust the amount of honey to your liking. You can also use sugar or jaggery.
• Festival Adaptations (e.g., Diwali, Pongal): During Diwali, I sometimes add a pinch of nutmeg for extra warmth. For Pongal, I like to use jaggery instead of honey.
• Spice Level Variations: A tiny pinch of nutmeg or a few strands of rose petals can add a lovely floral note.

Serving Suggestions

Kheer is wonderful on its own, but it also pairs beautifully with other Indian dishes. It’s a classic dessert after a spicy meal, or a comforting treat on a chilly evening. I love serving it in small bowls or glasses for a pretty presentation.

Storage Instructions

Leftover kheer can be stored in an airtight container in the refrigerator for up to 3 days. It will thicken as it cools, so you may need to add a splash of milk when reheating.

FAQs

What is the best type of semolina to use for kheer?
Fine semolina (rava/sooji) is ideal for a smooth texture.

Can I make kheer ahead of time?
Yes, you can! It actually tastes even better the next day after the flavors have had a chance to meld.

How do I prevent the kheer from sticking to the bottom of the pan?
Stir frequently, especially during the initial stages of cooking. Using a heavy-bottomed pan also helps.

What can I substitute for saffron?
A tiny drop of yellow food coloring can mimic the color, but it won’t provide the same flavor. Rose water is a good alternative for fragrance.

Can I use almond milk or other plant-based milk in this recipe?
Absolutely! Almond milk, soy milk, or oat milk all work well.

How can I adjust the consistency of the kheer?
Add more milk for a thinner consistency, or cook for longer to thicken it.

Is it necessary to add ghee for the best flavor?
It’s not necessary, but it definitely enhances the flavor and adds a lovely richness.