Semolina desserts Are Healthier Than The Products Of Your Usual Cooking But Twice As Delicious

Semolina is a healthy, nutritious ingredient to make desserts with. Try your hand at these semolina desserts and we’re sure you’ll be back for more.

A byproduct of durum wheat, semolina is a coarse flour, also called sooji or rava in India. It has several health benefits, including being a great source of iron, which gives instant energy. It’s also rich in magnesium, zinc and phosphorus and supports the nervous system, playing a role in preventing major neurological disorders. It’s also high in protein and fiber, and can support weight loss when combined with other measures.

At least in India, one of the most popular dishes to be made with it is upma, a nutritious breakfast option. Other dishes include rava idli, rava dosa, and rava dhokla. In the sweet department too, it's used to create several dishes. Here are our favorite dessert recipes using semolina or rava.

Semolina pudding

Ingredients:

• 600 ml milk, full fat
• 10-12 tsp semolina
• 1 tbsp sugar
• 1 tsp ground cinnamon

Instructions:

• Pour the milk into a pan and bring it to a boil over medium heat. Add the sugar and half of the cinnamon.
• Add the semolina, stirring continuously, until the mixture thickens and bubbles.
• Remove from the heat and transfer to a bowl.
• Top it with the remaining cinnamon.
• Other toppings options include a jam, fresh fruit or chopped nuts.

Sooji Halwa

Ingredients:

• ⅓ cup sugar
• ¾ cup water
• ¾ cup milk
• ⅓ cup ghee
• ½ cup sooji/semolina
• 10 cashew nuts broken into small pieces
• ⅛ teaspoon cardamom powder

Instructions:

• In a pan, add the sugar, water and milk. Stir on medium heat. Keep cooking till the mixture is heated and all the sugar has dissolved, but make sure you don't bring the mixture to a boil.
• In another pan, add ghee and let it melt on medium heat.
• Add the sooji to the ghee pan and stir. Sprinkle in the cashew pieces and fold them in.
• Stirring continuously, roast the sooji on low-medium heat. Add the cardamom powder and continue mixing, for about 10 minutes. If you want a darker color halwa, cook for longer.
• Once the sooji starts roasting and changing color, add the milk mixture to it. Be careful as it will erupt into a lot of bubbles when you add it.
• Mix continuously while adding the liquor mixture. The sooji will start absorbing the liquid and thicken up.
• Keep stirring until the halwa is thick enough that it leaves the sides of the pan.
• Garnish with sliced nuts and serve warm.

Sooji Kheer

Ingredients:

• 3 tbsp sooji
• 3 cups whole milk
• ¼ tsp green cardamom powder
• 2 tbsp cashews
• 1 tbsp raisins
• 1 tbsp chironji
• 4 tbsp sugar
• 1 tbsp ghee

Instructions:

• Heat the ghee in a pan. Then add cashews and sauté for about a minute on low heat.
• Add the sooji and fry until the sooji becomes fragrant. Keep stirring continuously so it fries evenly.
• Add the milk and stir to mix.
• Then add the sugar and continue stirring.
• Keep stirring. The kheer should start simmering. Cook for about 10 more minutes on a low flame. If you want a thicker kheer, let it cook longer.
• Once you have the desired consistency, add the cardamom powder, raisins and chironji.
• Stir the kheer and turn off the heat.
• Sooji ki kheer can be served hot or chilled.

Lemon Semolina Syrup Cake

Ingredients:

For the cake:

• ½ cup semolina
• ½ tsp baking powder
• Pinch of salt
• ½ cup unsalted butter
• ½ cup caster sugar
• 1 tsp lemon zest
• ¾ cup almonds
• 2 eggs, lightly beaten
• 1 tbsp + 1 tsp fresh lemon juice

For the syrup:

• ¼ cup caster sugar
• 2 tbsp fresh lemon juice

Instructions:

• Preheat the oven and grease a tin or line it with non-stick baking paper.
• Grind the almonds in a blender until it’s a fine powder. If you process it too long, it’ll start becoming almond butter, so keep an eye on it. Set aside.
• In a bowl, beat the butter, sugar and lemon zest until light and fluffy.
• Add the eggs and beat until combined.
• Add the ground almonds, semolina and baking powder to the mixture and beat slowly until combined.
• Stir in the lemon juice and mix.
• Pour the batter into the prepared tin and bake for 30 minutes.
• When it’s almost done baking, make the syrup. Combine the sugar and lemon juice in a pan and stir on medium heat. Bring this to a boil and let it simmer for 3-4 minutes. Keep stirring so the sugar dissolves completely.
• Pull out the cake when a toothpick comes out clean and immediately spoon the syrup over the hot cake. Set aside so it can cool and the cake can soak the syrup.