Sooji is a wheat/semolina dish that has a porridge-like consistency. In Ayurveda, wheat strengthens, rejuvenates, soothes ulcers, increases appetite, heals fractures, and generally enhances stability. Consuming wheat regularly promotes a healthy complexion.Semolina is healthier than white flour as Semolina is coarse not fine. … Semolina has some amount of complex carbohydrates, proteins and fiber. White flour, on the other hand, is rich in simple carbs without fiber and protein. But if your prone to gluten avoid Semolina as it is rich in Gluten.Both semolina and flour are made from wheat. … Fine ground semolina flour ,ground from the endosperm of durum wheat, is used to make pasta and some breads, coarser semolina is used to make couscous when mixed together with fine grain semolina ( although it can also be made with barley wheat in the manner of the Berbers.)
Nirav Soji Coarse 2Lb
This flour is most commonly used in South Indian cuisine. This semolina is processed from the endosperm of wheat kernels. This granular variety is equally used in spicy savory dishes and sweet dishes. It can be used to make sweets such as kesari bath and soji ka halwa. It is also used in the popular dish Uppuma, usually consumed in South India as breakfast dish. Cooking tip: Soji makes Indian breads such as pooris light and fluffy.