RAWA- INDIMEN TRADING RAWA
– In South India, semolina is referred to as rawa. The ingredient is used in a variety of savoury and sweet cuisines, including upma and rawa laddoo, in addition to being a component of many Indian dishes' batters.
– Sooji is used in a fine form for batters but in a more coarse form when it is the primary component.
– The traditional Indian treat known as rawa laddoo, which is made during holidays like Ganesh Chaturthi, Ganesh Jayanti, and Diwali, is made from rawa, also known as rava.
– Another delicacy with an Indian flavour and texture is sooji ka halwa. Lentils, vegetables, fruits, and grains are just a few of the items used in its preparation. Idlis, rava dosa, and uttapam are popular dishes in South India that are made using rawa.
– Technically speaking, semolina is made from durum wheat's coarsely cleaned wheat middlings. It is known as the milled material leftovers in India after the flour is ground in a mill (chakki). To separate the flour and semolina, it is run through a fine mesh.
– Whatever name you give it, semolina is a versatile ingredient that can be used in a variety of cuisines, including the breakfast favourite upma.
– Vegans may use this type of wheat to give a fiery daal some body. To make the delicious crackers known as mathri, simply combine flour and semolina, add a few flavouring spices, and bake until golden.
– Invite your friends over for a more complex meal and dazzle them with prawn rawa fried.
