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:
- 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.
- 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.
- 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.
- 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.
- 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.
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