Semolina

sooji · suji

Wheat with a bite — savoury and sweet at once.

What it is

Semolina is coarsely milled wheat — granular, pale gold when toasted — used across a surprising range: the savoury breakfast upma, the glossy sweet sooji halwa, the batter of certain snacks, and a crisp coating for frying. Fine and coarse grades suit different dishes.

Where it comes from

Used across the subcontinent, semolina (sooji/rava) is a everyday grain for quick savoury and sweet dishes alike. Toasting it first — until golden and nutty — is the step that makes both.

What it's called

Semolina · sooji / suji (Hindi) · rava. Fine and coarse grades exist.

In the kitchen

Toasted in ghee then cooked with water for savoury upma or with sugar and milk for halwa; used in the batter of rava dosa and as a crisp fry-coating. The toasting is essential — raw semolina tastes flat, toasted it is nutty and golden.

What we know about the claims

A wholesome wheat grain (so not gluten-free); a source of carbohydrate and some protein. No caution beyond the gluten note.

Choosing and buying

Everywhere; fine (for halwa, batters) and coarse (for upma) grades. Toast before use for the best flavour.