sooji

Sooji, also called sooji, suji, or rava, is a coarse flour made from durum wheat (Triticum durum). It is the Indian subcontinent term for semolina, with regional names such as rava or rawa in South India. Sooji is produced by milling durum wheat to coarse particles, which can range from fine to coarse grits. The granularity affects cooking time and texture; fine suji is used for desserts and puddings, while coarse suji is preferred for savory dishes like upma and certain batters.

In culinary use, suji is widely used in Indian and Pakistani cuisines. Savory dishes include upma, rava dosa, and porridge. Sweet preparations include suji halwa (sheera) and kesari, often flavored with ghee, cardamom, and nuts. It is typically roasted lightly before use to deepen flavor, then cooked with water or milk and ingredients such as vegetables, spices, or sugar.

Nutritionally, suji provides carbohydrates and some protein and contains gluten, making it unsuitable for gluten-free diets. It also supplies B vitamins and minerals such as iron and magnesium in moderate amounts. Storage requires an airtight container in a cool, dry place; shelf life is several months. Keep away from moisture to prevent mold and rancidity.