Rice pudding, or Kheer as it’s called in the subcontinent, has a place in nearly every desi’s heart. When we think of Kheer, we think of our mothers or grandmothers, lovingly stirring away at a pot of bubbling milk and rice. Some of us have memories of sitting cross-legged on the floor, using a spoon to scrape away at the cooked-on remnants of kheer after the pot had been emptied. Kheer truly is one of those foods that carries memories with it.
The recipe I am sharing today is not for a traditional rice Kheer, but for one made with semolina. It is a recipe that I’ve learned from my phupi (paternal aunt), who is a fantastic cook. It doesn’t require hours of slow cooking and stirring, but has the velvety and smooth texture of a kheer that has been slowly bubbling away. The thing that elevates this sooji ki kheer (semolina pudding) from its counterparts is the addition of a very unusual ingredient- an egg. Yes, you read that right, an egg. The egg doesn’t impart any flavor, but it aids in thickening and obtaining a smooth texture.
Don’t believe me? Give it a try and see for yourself 😉
Pakistani Semolina Pudding / Sooji Ki Kheer
- 4 cups whole milk
- 1 large egg
- ½ - ¾ cup granulated sugar to taste
- ¼ cup semolina
- ½ teaspoon ground cardamom
- Pinch of saffron crushed
- Few drops of kewra essence
- Roughly chopped pistachios or almonds for garnish
In a large cooking vessel, whisk together milk, egg, sugar, semolina, cardamom, and saffron.
Cook over medium heat, making sure to stir often to prevent burning, for 20 to 30 minutes, until thickened to desired consistency. Keep in mind that the kheer will thicken as it cools.
Remove from heat and add kewra essence. Transfer to a serving dish.
Garnish with nuts. Cool completely and refrigerate. Kheer tastes best when served chilled.