How to Cook Sooji Kheer?

Sooji or rava is the course particle of wheat which is gritty and is left after fine flour has gone down through the bolting machine. It is extensively used in puddings, kheer, soup, and pasta and others. The preparation of Rava Kheer, Semolina Kheer and Sooji Kheer is the same. The Puja Thali looks great if we place sooji kheer on it.

Sooji kheer or Rava Payasam is high in anti-oxidants, rich in flavours and extremely tasty both for adults, old people as well as young kids. The dish is traditionally Indian but it can also be adapted by foreign cultures and go well with International cuisines.


The sooji kheer can be served in lunch or at dinner. It can be served chilled or warm or hot. This Indian dessert is enjoyed by everybody in festivals like Diwali, Dussehra, Navratri, Pongal, Durga Puja, Ganesh Chaturthi, Saraswati Puja, Lakshmi Puja, Holi, Christmas, New Year Eve and Eid and others. Sooji kheer is an old era recipe, enjoyed by young and old alike. Its importance as a food delight are listed below-

It is extensively used as a food for babies. It is light on stomach. It takes less than half an hour to make this delicious kheer. It tastes like pudding. It can be made with very little effort and goes well when one wants to host the party.

In case you want to make this kheer for babies you can adopt the following procedures-

You can roast the sooji well in ghee making the sooji easier to digest for your baby. If you want a very fine smooth kheer for your baby then you can grind the roasted sooji in blender, such that the baby will be in a position to swallow it easily. If the baby is more than 1 year old then cow’s milk can be used for making this kheer. If the baby is less than a year cow’s milk cannot be given.

As a sweetener, we can use Krupatti or Panakarkandu. The first article that is Karupatti makes the bone strong. Panakarkandu prevents cold and the baby remains strong throughout winter. Sooji will not cause constipation. It is a non-allergic food for babies. If the sooji is made very thin, it can be poured in a bottle and fed to the baby.


  • Sooji-3 tablespoon
  • 1 litre full fat milk
  • Condensed milk sweetened-1 can
  • Corn flour-1 tablespoon
  • Egg-1
  • Cream-2 cans
  • Cardamoms-4
  • Almonds-6 (thinly sliced and soaked)
  • Raisins as desired
  • Cashew nuts as desired

Servings-7 people


The milk (full toned) is boiled; add cardamoms after making the heat less. In a separate dish take the condensed sweet milk, egg, sooji, vanilla essence and full toned cream. Beat the mixture with a hand-mixer. Slowly add this mixture to the milk. Keep mixing with a large spoon such that there are no lumps. Continue stirring until the kheer begins to thicken. You can check whether the kheer is sweet enough and add some sugar in case required.

To bring about consistency the kheer should be medium thick. Pour the sooji kheer with a large ladle onto a serving set. This kheer can be eaten either piping hot or it can be set in the fridge for a minimum of 3 hours and served chilled. Garnish the kheer with almonds, cashew nuts and raisins.


Serving hot, nutritious and delicious sooji kheer to family members during winter keep them active and healthy. A few strands of saffron can be added to the kheer to add colour to the kheer. We can use milk which is creamy to give a rich flavour to the sooji.

If condensed milk is used reduce the quantity of sugar by 2 tablespoons. Pistachios, rose water and other types of dry fruits can be used for garnishing. The kheer is full of nutrients. It is used as Prasad because it is simple to make. It is an easy recipe. It can be easily made at home.