Breakfast Sooji with Raisins and Almonds
Breakfast sooji semolina with almonds and raisins
I find that we are an eggs and toast kind of house. For breakfast, it's usually our go-to. G and I are getting ready for work and we're both trying to get to the kids to school. I have been trying to branch out and make other healthy and quick options. Recently we've been having a great Indian breakfast porridge or sooji.
semolina for breakfast sooji
I have fond memories of breakfast sooji. When I would get sick as a kid, my mom would make me a dish that was extra special. Breakfast sooji is a simple dish, but somehow it made things much better. It is remarkable how the foods we grew up with as kids can still resonate with us as adults. Just like chicken noodle soup is one of the few things that jump to mind when you are sick, sooji is my Indian equivalent.
Sooji, which is also known as semolina, can be made in so many delicious ways. Savory or sweet, either way, can be quick and easy. Breakfast sooji is perfect for just that, breakfast. In just a few minutes, this hot steaming bowl of Indian porridge can be out on the table. G grew up with a savory version of sooji, upma, which he remembers his mom making when he was sick. She would make it just a little different and also sometimes make it into little bite-size pieces, perfect little "upma fingers" for little ones.
The word semolina is originally from the Italian word semolino. Semolina comes from durum wheat and is a versatile ingredient and can also be used to make couscous. It's popularly sold as Cream of Wheat and softer flour versions are called farina. In North India and Pakistan semolina is referred to as sooji and in South India, it is called rava. Sooji is used in savory Indian dishes to make upma or upeet, a breakfast dish. And sooji is also used to make sweet dessert dishes like sooji ka halva. Sooji can found in the grocery store coarsely or finely ground depending on what you are looking for.
What makes this recipe special is a few extra tweaks. The semolina is first gently toasted. This brings out the toasted nutty flavor of the sooji. Next, I add milk and sugar and simmer it for a few minutes. By adding a little more milk, this is more porridge-like and great for breakfast. I'm biased and will say all by itself it's delicious. My mom would add sliced almonds and raisins sometimes to just a little more dimension with a bit of crunch and fruitiness. Enjoy it for breakfast or as a warm pick me up on a cold morning!
Breakfast Sooji with Raisins and Almonds
There are so many great variations to this recipe. I like sliced almonds and raisins. Walnuts and cranberries would also go well on top. You can also swap out the sugar for brown sugar or maple syrup. With all the great fruit this summer, fresh sliced fruit on top would work be delicious too.
You also don't have to use milk. I've tried almond milk as well and like it too. The porridge is a little lighter and nuttier.
Makes 4 servings
1 cup sooji or semolina
2 teaspoons oil
2 cups milk (whole or skim)
1/4 cup sugar
1/8 cup raisins
In a saucepan, heat oil over medium heat. Add semolina and raisins and toast gently until semolina is lightly browned. This takes about 5-10 minutes. Stir frequently to keep it from burning.
Add milk and sugar to the semolina and whisk briskly. You want to make sure it doesn't get lumpy. Continue to cook over medium heat until just before the sooji comes to a boil. Turn the heat down to a bare simmer and simmer for 3-5 minutes. Add more milk to your desired consistency.
Serve warm with toasted almonds or just plain!