What Is Sooji Kheer? A Brief Overview

Baby Food recipes for kids: Sooji kheer

There is almost no dish that is a bigger staple in Southern Asian cooking than kheer. Specifically, sooji kheer, which appears most in Southern Indian cooking. However, kheer is popular in countries such as Pakistan, Nepal, Sri Lanka, and Bangladesh as well.

For those unfamiliar with kheer, it is basically a Southern Asian version of basic rice pudding. It's made with not only rice but broken wheat, tapioca, milk, sugar, and vermicelli. By itself it can be fairly bland, which is why many chefs flavor it with spices, nuts, fruits, saffron, or even raisins. Basically there is no limit to the amount of flavors in any kind of kheer. People are only limited by their imaginations, and every chef has their special ingredient to wow diners with.

Think of how oatmeal is seen in America, and you'll know how kheer gets some of its use in Asia. Kheer is often used as a basic, nutritious staple to feed the sick, elderly, and small children transitioning to solid foods. It's very easy to make, eat, and digest, making it perfect for those who need something easy on the teeth and stomach. 

When are you most likely to see it on the dining table? Depending on how it's prepared, you may find sooji kheer either as a part of the main course or as a dessert. The sooji kind especially gets used as a dessert, especially when it's spiced with saffron, cinnamon, sugar, or fruit. As it's cheap and easy to create, it is one of the most common and popular desserts in Southern India especially. 

Heading to South Asia soon? Odds are you'll be enjoying some kheer,  whether in someone's home or from a food stall. If you're heading to Southern India, prepare to enjoy sooji made kheer. It's a taste of a lifetime, and odds are you'll return home wanting to make your own!

Sooji kheer

The PaleoHack Cookbook

You will need …

  • 1 tsp ghee

  • 1 ½ tbsp semolina (sooji)

  • 1 ½ cups hot water, approx.

  • 2 tsp sugar.

  • Pinch of green cardamom (chhoti illaichi) powder (optional).

  • 1 tsp almond/cashewnut powder (after 6 months).

How to make Sooji kheer

  1. Heat ghee in a kadhai.

  2. Add sooji and continue to roast, while continuously stirring, for 5-7 minutes till sooji light brown.

  3. Add hot water and mix thoroughly.

  4. Add sugar and cardamom powder (optional), almond/cashewnut powder.

  5. Leave on flame for 5-7 minutes till desired consistently is achieved.

  6. Make sure that the sooji kheer is brought down to right temperature before feeding.

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The PaleoHack Cookbook

Sooji kheer Tips:

  1. You can add milk instead of water (1 cup milk and ½ cup of water) or add 1 scoop of milk formula to thicken kheer.

  2. After 1 year sugar can be replaced by honey.

  3. After the baby develops taste for this, you can add apple puree /banana puree papaya puree to it.

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