suji

Suji, also spelled sooji or soji, refers to semolina, a coarse flour milled from durum wheat. It is a staple in Indian and South Asian cooking and is commonly sold as semolina in English-language markets. Regional names vary: in North India it is called suji or sooji, while in the South it is often referred to as rava.

Production and characteristics: Semolina is produced by milling durum wheat and separating the coarser particles. The resulting granules range from fine to coarse and have a pale yellow hue and a nutty flavor. Because it is derived from durum wheat, suji contains gluten and is not suitable for people with celiac disease or gluten sensitivity.

Culinary uses: Suji is used in a variety of dishes. Savory preparations include upma, a breakfast porridge made with roasted suji and vegetables, and rava dosa or rava idli, where semolina forms the batter base. Sweet preparations include suji halwa (sheera), kesari, and rava laddoo. It can also be used as a thickener in soups and stews or as a partial substitute for flour in certain baked goods.

Storage and nutrition: Suji is mainly a source of carbohydrates, with moderate protein and low fat. It provides some minerals and B vitamins, though exact content varies by brand and fortification. It contains gluten. Store in an airtight container in a cool, dry place; unopened packages keep well for several months, and once opened should be used within a reasonable time to maintain quality.

See also: Semolina, Rava, Sooji.