SOOJI KI KHEER
Sweet Semolina Porridge This dish is quick and simple to prepare and
easy to digest. Most children growing up in India identify beaten rice or
poha, with the story of Lord Krishna and Sudama. To recount: Krishna
and Sudama went their different ways after finishing their studies at the
ashram of Rishi Sandeepani. While Krishna ruled Dwarka, Sudama lived
the austere life of a simple brahmin. As time passed, Sudama and his
wife found it difficult to provide adequate food, clothing and shelter for
their children, given their meagre resources.
Remembering the deep friendship Sudama had shared with Lord Krishna,
Sudama’s wife persuaded him to go to him and seek help. Not wishing to meet
his old friend empty-handed, Sudama took along some borrowed poha as a token
The two friends met warmly and Sudama was treated as an honoured guest by
Krishna and his wife, Rukmini. Seeing the riches and splendour that surrounded
Krishna in the palace, Sudama hesitated and withheld the gift of poha till the
Lord himself took the cloth containing the beaten rice and ate the poha with
relish. Sudama was so overjoyed to meet his childhood friend that he forgot to ask
for any material help for himself or his family and only remembered his omission
later. However, to his great surprise, on his return, he found his hut had been
transformed into a palacial dwelling and his family living in the lap of luxury.
It is said that the meeting between Krishna and Sudama took place on Akshaya
¼ cup (50 gms) semolina (sooji/rava)
1 tbsp clarified butter (ghee) 2½ cups (500 ml) milk, preboiled (dudh) 1/5 cup (40 gms) sugar (sakkar) A pinch of cardamom powder (ilaichi) 10-15
raisins (kishmish) METHOD
1. Heat a pan or kadhai on medium heat for 2 minutes. Then put in the
ghee. Once the ghee has heated, add the sooji and roast on low to
medium heat, stirring gently, till it turns a pinkish-brown colour.
Pay close attention while doing this because the sooji can burn easily.
When done, the sooji will emit an appetizing aroma. Remove from
heat and allow to cool.
2. Once cool, add the milk, stirring constantly to avoid formation of
lumps. Place the pan back on heat. Cook for another 5 minutes,
stirring all the while. The sooji will swell and the mixture will
thicken to the consistency of porridge as it cooks.
3. Add the sugar and mix well.
4. Sprinkle a pinch of cardamom powder.
5. Garnish with the raisins and finely sliced almonds. Sooji ki Kheer is
ready to serve.
For a kapha constitution, preboil the milk with cardamom and ginger
before using it for this dish.
Raw or unrefined sugar can also be used as a sweetening agent