SOOJI- INDIMEN TRADING SOOJI
– The Hindi terminology for granulated wheat, sooji or suji (pronounced soo-jee), semolina, and rawa (pronounced ruh-waa), all come from the same flour or powder made from wheat, jowar, bajra, raagi, and other grains.
– It is used to make a variety of cuisines, including suji ka halwa, upma, dhokla, pani puri, bhakri balls, and bhat. Brown Rice Flour.
– It serves as a crucial ingredient in the preparation of numerous Indian snacks and entrees. Soji, or semolina flour, is created in south India and used to make dosa, idli, and other dishes. It is also well known for coating various fried foods to give them a crispy flavour.
– Semolina flour is used to make "Halwa" in a number of nations, including Greece, Cyprus, Turkey, Iran, Pakistan, and Arab nations, in addition to India. It may be served as a religious offering, at special occasions, or at funerals in various cultures.
– To make delectable desserts and dishes, semolina flour must be consumed in its pure, fresh, and hygienic form. Restaurants, caterers, and home cooks frequently use semolina flour to make modern Indian and Continental meals.
– While sooji is the term used for it in north India and Pakistan, semolina is an Italian word. In south India, semolina is referred to as rava.
– The component is used in a variety of meals, both savoury and sweet, including upma, in addition to being utilized as a battering ingredient in many Indian dishes.
