Kheer is a sweet, milky Indian dessert made from any of these - rice, vermicilli, cracked wheat, squash, tapioca and semolina. The one from semolina is the easiest, takes less than 10 minutes to prepare and is best consumed right away. And because of that it is a solid morning meal, and oh so creamy! —Annada Rathi
semolina also called coarse sooji or rava.
milk - whole, 2% or 1%, either one
ghee or unsalted butter
In This Recipe
Soak walnuts the night before if you can remember. If not, just soak them in hot water 10 min before making the kheer. Roughly chop the soaked walnuts.
Heat ghee in a small, thick-bottomed saucepan. Keep the heat at low.
Pour in the semolina and stir continuously till the semolina acquires a deep golden color. This takes about 10 minutes. But do not let the semolina become brown.
Add milk, walnuts and stir continuously. After 3-4 minutes, the kheer will start to thicken. Turn the heat off. Its consistency is a personal preference. However please remember that this kheer thickens even as you plate it. So its best to leave it a little runny compared to what you would like.
Mix honey into the kheer and stir well. Top with fruits of your choice or it tastes fantastic fruitless too. I personally love a topping combo of ripe mangoes and blueberries. Serve right away.