Moti sooji

Sooji, also known as semolina or cream of wheat, is a type of wheat flour that is commonly used in Indian, Middle Eastern, and Mediterranean cuisines. It is made by grinding durum wheat into a coarse texture, which gives it a gritty and grainy texture. Sooji is commonly used to make a variety of dishes, including breakfast porridge, sweets, and savories.

Here are some common uses of sooji in cooking:

1. Upma: Upma is a popular South Indian breakfast dish made with sooji, vegetables, and spices. It is a savory dish that is typically served hot.
2. Halwa: Sooji halwa is a sweet dish made by roasting sooji in ghee and then adding sugar and water. The mixture is cooked until it thickens and then garnished with nuts and raisins.
3. Idli and dosa: Sooji is also used to make idli and dosa batter. The sooji is soaked along with rice and urad dal and then ground to a fine paste. The batter is then fermented and used to make idlis and dosas.
4. Cakes and bread: Sooji can be used in baking cakes and bread. It gives a coarse texture to the baked goods and is commonly used in Middle Eastern and Mediterranean cuisines.
5. Porridge: Sooji is often used to make a hot breakfast porridge. The sooji is cooked in milk or water and then flavored with sugar and spices.

Sooji is a versatile ingredient that can be used in a variety of dishes. It is also a good source of energy, protein, and dietary fiber. However, it is important to note that sooji is a wheat product and may not be suitable for people with gluten intolerance or celiac disease.