Tag Archives: Semolina

Rava Kesari – Sooji ka halwa (Semolina Dessert)

½ tbs of butter
2 tbs of Ghee
5 – 6 almonds crushed (you can use more)
Handful of raisins (you can use more)
2 cups of Rava (Sooji – Semolina)
2 cups of sugar (or as per taste)
4-1/4 cups of water

In a non-stick pan add the butter and ghee and let it melt.
Add the crushed almonds and raisins and cook till raisins balloon up.


Add the sooji and roast till a nice aroma emits and it turns lightly brown.
Add the sugar and mix it well.


Once the sugar and sooji has been mixed well add the water to it and stir continuously.
Add saffron mixed with a few tablespoons of water and mix it well.
You can add kesari color to the sooji/rava halwa as well.


Mix well and cook till all the water dries up.
Cover and keep for a few minutes.
It’s best to let it cool down in the container you wish for it to be served as it will solidify and form the shape of the container.
Serve hot!


Enjoy! ☺

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Spinach Upma – Vegetarian South Indian Breakfast


1 cup Roasted Sooji (Semolina)
3-1/2 cups of Water
1 tbs Oil
¼ tsp Mustard Seeds
¼ tsp Cumin Seeds
3 to 4 Curry Leaves
1 Onion – Chopped
½ tsp Chana Daal – (Skinned Black Chick Peas)
1 Green Chili – Finely Chopped
1 tsp Ginger and Garlic Paste
½ cup Baby Spinach – Chopped
1 Carrot – Chopped
¼ tsp Red Chili Powder
¼ tsp Turmeric Powder
¼ tsp Cumin Powder
¼ tsp Coriander Powder
Salt to Taste


Heat oil in a pan and add the Cumin Seeds and Mustard Seeds.
Wait till the seeds sputter and then add the chopped Onions.
Fry till Onions turn translucent.
Add the Curry Leaves.
Add Chana daal and cook for a minute.
Add the Ginger and Garlic Paste and fry for a few seconds.
Add the chopped Spinach and Green Chilies.
Add the chopped carrots.
Add the remaining spices (Red Chili, Turmeric, Cumin and Coriander powder).
Add the water and let it come to a boil.
Boil for 5 minutes.


Add the Roasted Sooji very slowly while stirring continuously. (You need to be careful to avoid lumps).
Let the wet sooji simmer for 5 minutes in low heat while stirring occasionaly.
Once all the water is dried up, your Upma is ready, however let it sit for another 5 minutes with the heat turned off.


Serve once the Upma looks ready as seen in the picture above.

Serve with Mint Chutney/Coriander Chutney/Coconut Chutney/or Pickle. (Different people like different combinations, I prefer the Mint Chutney).

Tips: You can add a bit of Lemon juice if you want your Upma to be a bit tangy.
If your Upma turns out spicier than you like, add ½ cup of well-beaten yogurt to your finished product and mix well. It will give it a bit of tangy delicious flavor.

Happy Breakfast! ☺

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Easy Sooji Ke Ladoo


1 cup roasted Sooji – (Semolina, Cream of Wheat, Farina)
14 oz Fat Free Condensed Milk
5-6 Saffron Strands
4 Cardamons
2 Splendas or 1 tsp regular sugar
1 tbs Ghee – (Clarified Butter)

(Please note: I did not have shredded Coconut powder: 1/2 cup – if you have that, please add it to the recipe after Roasting the Sooji).

Use a Mortar and Pestle to grind up the Sugar, Cardamons (remove the shell) and Saffron Strands.

Make sure it reaches a powdery consistency.

In a non-stick wok add 1 tbs of ghee and let the ghee melt.
Add the roasted Sooji and roast for another few minutes till golden brown and Sooji begins to emit a faint aroma.

Add the can of condensed milk and mix well

Add the Powdered Saffron, Sugar and Cardamon mix and cook till all the milk is absorbed.

It will be a very thick consistency.

Take a pie pan and apply 1/4 tsp butter all over the pan.

Remove the Sooji and place on the pie pan, let it cool for 10 minutes. (Don’t wait too long as it will be hard to make into balls then).

Make balls and place on a wax paper.

Let it cool down for a few minutes and eat 🙂 Please DO NOT over-eat this! As this is a very heavy recipe it may look light but it is not! I have to say this as it disappeared within minutes in my house, while I was rolling the dough into balls. I didn’t even have enough for the picture.

(Note: if Sooji is not Pre-roasted roast Sooji prior to adding Ghee).
(You can added shredded coconut to this recipe to get more texture and flavor).

If you do not wish to add condensed milk follow this recipe:
Roast the sooji for 5 to 10 minutes on a medium flame.
Once ready allow it to completely cool.
Grind the sooji into a fine powder along with 3/4 cup of sugar.
Add the cardamom, saffron powder at this stage and pulse once for even mixing.
Transfer this mixture to a wide bowl.
Melt the ghee and add this to the sooji sugar mixture.
Mix well and make balls.
Sprinkle 1 tbs of milk if balls are hard to prepare.

I will add a picture of this preparation asap.

Happy eating 🙂

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