Sujir Payesh (Semolina kheer/Pudding)

Here is a quick post just to keep pace with my fellow blogging marathon runners. Am so unwell today that thought of giving it a miss but their enthusiasm kept me going.

Sujir payesh or loosely translated as Thin Semolina/rava kheer or pudding is a light creamy dessert with little runny consistency. The preparation is very much like Mohonbhogbut is little lighter on ghee. The best part of this dish is its very quick to make and tastes equally good warm or cold. In our family we love it on chillier days when we seek comfort in a bowl of warm gooey Suji'r payes. It tastes very good with Luchias well.

Semolina: 5 tbsps

Milk: 21/2 cups (Preferably full fat milk)

Condensed milk: 6 tbsp

Sugar: 3 tbsp or more as per taste

Ghee: 2 tsps

Cashew: 2 tbsp

Raisins: 1 tbsp

Green cardamom: 1

Take the semolina in a skillet or kadhai and dry roast till its golden (approx 5-7 minutes). Keep stirring continuously or it might burn at the bottom.

Take out the semolina and soak it in warm milk. Keep aside for 20 minutes for the semolina to soften. If at the end of time you see it has soaked all the milk then add 1/2 cup of warm water. This might happen depending upon the kind or quality of semolina you are using. The one I used for this recipe was very fine and this amount of milk was good for it to give me an end result of thick creamy payesh.

Heat the ghee in the pan and add the cashews. Let it turn golden on low flame and then add the raisins and give it a quick mix. add in the soaked semolina and keep mixing it with a heavy spatula. It will thicken within 3-4 minutes. Add the sugar and mix for a minute.Mix the milkmaid with 1/4 cup water and add. Let it cook for 2 more minutes. Finally sprinkle powdered cardamom on top and serve warm or at room temperature.

The consistency will thicken once it turns cold. So if you plan to serve it chilled then you might have to add more milk or water while cooking.

For a creamier rich version you can cook it in thickened milk or half n half.

Sometimes I also add freshly grated coconut just before taking it off the heat.

You can also add Pista, Almond or any other roasted nut to make it rich.

Even I love adding a pinch of saffron for the heavenly colour and aroma.