Suji

• To make upma, a popular South Indian breakfast dish, suji is roasted and then cooked with vegetables and spices for a savory and filling meal.
• As a base for rava dosa, suji is mixed with rice flour and spices and then fermented to create a crispy and flavorful crepe.
• To prepare halwa, a sweet dessert, suji is roasted in ghee (clarified butter) and then simmered in milk or water with sugar and nuts until thickened.
• As a binder in cutlets and tikkis, suji adds texture and helps to hold the ingredients together during frying or baking.
• In cakes and cookies, incorporating suji provides a slightly coarser texture and a nutty taste, enhancing the overall flavor profile of baked goods.
• As a coating for fried foods, suji creates a crispy outer layer for items like vegetables, paneer, or fish, offering a delightful textural contrast.

• Excellent source of energy due to its high carbohydrate content, fueling daily activities.
• Rich in iron, which helps in red blood cell formation and prevents iron deficiency anemia.
• Contains B vitamins like thiamin and niacin, essential for nerve function and energy metabolism.
• Provides a good amount of fiber, aiding in digestion and promoting gut health.
• Low in fat, making it a healthier option for weight management compared to refined flours.
• May help regulate blood sugar levels due to its slow-digesting carbohydrates, beneficial for individuals with diabetes.

To maintain the freshness and quality of suji (semolina), store it in an airtight container in a cool, dry place, away from direct sunlight and moisture. Properly stored suji can last for several months. For extended storage, especially in humid climates, consider refrigerating or freezing it to prevent infestation and maintain its texture. Before using refrigerated or frozen suji, allow it to return to room temperature.