Niru Roasted Sooji 1kg

Sooji is wheat semolina, and this one is already roasted, which saves the slow stirring in a dry pan that most upma and kesari recipes begin with. Roasted sooji stays loose and separate when it meets boiling water, so upma turns out fluffy and kesari smooth, with a gentle toasted flavour.

How to use it

For upma, temper mustard seeds, urad dal, chana dal, curry leaves, green chilli and ginger in a little oil or ghee, add onion and vegetables, then pour in about two and a half times as much salted water as sooji. When it boils, rain in the sooji while stirring, cover and cook on low for two minutes. For kesari, cook the sooji in ghee and hot water, then add sugar, saffron or colour, cardamom, cashews and raisins. It also makes rava dosa, rava idli and halwa.

Good to know

• 100% wheat semolina, roasted
• Contains gluten
• No pan roasting needed
• 1kg bag

Cook it in pure ghee for kesari, or browse all our semolina, sooji and rava.