Cheese Rava Cutlet
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5 from 4 votes

Cheese Rava Cutlet

Cheese Rava Cutlet is truly a delicious tea-time snack. Find how to make perfect cheese rava cutlet recipe in a few simple steps.
Prep Time15 mins
Cook Time20 mins
Resting Time1 hr
Total Time35 mins
Course: Snack
Cuisine: Indian
Keyword: cheese cutlet, how to make sooji cutlet, rava cutlet
Servings: 10 cutlet
Author: Hina Gujral

Ingredients

  • 1 1/2 Cup Mother Dairy Milk
  • 1 Cup Rava/Sooji (Semolina)
  • 2 Mother Dairy Cheese Cubes
  • 1 teaspoon Italian Seasoning Mix
  • Salt and black pepper to taste
  • 1 medium-size onion chopped
  • 1 tablespoon chopped coriander
  • 1 tablespoon Mother Dairy Butter

Instructions

  • Boil milk in a pan. Add cheese cubes, chopped onion, Italian seasoning and stir to combine.
  • Once the cheese is melted, slowly add the semolina. Continuously stir the mixture. Turn off the heat.
  • Now add the salt, pepper, and coriander. Continuously stir the mixture until it reaches a thick spreading consistency. Set aside.
  • Grease a square tray with butter.
  • Spread the semolina mixture on the tray. Keep the thickness of half inch. Gently press it with the spatula.
  • Set it aside for one hour or till it is set. You can also keep it in the fridge for 30 minutes.
  • Cut the cutlets into the desired shapes using a knife or a cookie cutter.
  • You can serve them as it is or pan fry for a crispy texture. You can store these cutlets in the fridge for a week. Reheat or pan fry whenever required.
  • To pan fry the rava cutlets, heat 2 tablespoon of oil in a pan.
  • Fry the cutlets till they turn crisp from both the sides.
  • Serve Cheese Rava Cutlets warm with your favorite chutney or ketchup.

Video

Notes

  • Without pan-frying these cutlets can be stored in the fridge for 3 - 4 days. Whenever required bring then out and pan-fry. 
  • Allow the cheese to melt nicely in the milk before adding semolina. 
  • Never add salt while boiling the milk or before adding semolina. The milk will curdle. 
 
 
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