Many people love the South Indian dish 'upma,' but it often turns into a mushy, porridge-like consistency instead of having a light, fluffy texture. While many prepare it using water, the real secret to a delicious upma lies in using milk—and there is a specific technique for adding it. See the full preparation process here; just watching it being made will make your mouth water!

Rakhi, a homemaker from Ranchi, explains that many people simply fry the semolina (sooji) and add water, assuming that’s all it takes to make upma—but that’s not the case. First, prepare a variety of vegetables; chop some cauliflower, onions, and green chilies. Heat two tablespoons of oil in a pan, add mustard seeds for tempering, along with a bay leaf.

Use milk for a better result.

Once the mustard seeds begin to crackle—you can also add curry leaves, or use a bay leaf if curry leaves aren't available—add the chopped vegetables and sauté until they turn golden brown. Once they reach this stage, add salt to taste, followed by about one and a half large glasses of milk.

While the milk is coming to a boil, toast the semolina in a separate pan. Be careful not to brown it; just toast it for 1–2 minutes—it should still look relatively white. Once the milk is boiling well, gradually add the semolina while stirring continuously.

Don't forget to add a spoonful of ghee.
Finally, add a spoonful of ghee. Remember to keep stirring throughout the process! You will notice that your upma has taken on a perfectly grainy texture, much like the kind you get in the market. Simply stir and cook it for another 1–2 minutes. It won’t end up looking like a soft, mushy porridge; instead, it will be quite delicious. Finally, top it with some fried peanuts, and your upma is ready to eat!

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