Sooji, commonly known as Semolina, comprises a coarse flour produced from the milling of durum wheat, characterized by its gritty texture, pale yellow color, and versatile culinary applications. This category is a staple in many households, particularly across South Asia, the Mediterranean, and Europe, where it serves as the foundation for both sweet and savory dishes. Sooji is distinguished by its granular consistency, which ranges from fine to coarse grinds, each suited to specific recipes. Its primary culinary uses are remarkably diverse: in Indian cuisine, it is the key ingredient for breakfast staples like upma and halwa, as well as for batter-based items such as rava dosa; in Italian cooking, it is essential for producing high-quality pasta and couscous; and in baking, it adds texture to breads, cakes, and puddings. The product is valued for its quick cooking time, high protein content, and ability to create satisfying, hearty textures. Packaged in durable, moisture-resistant bags to maintain freshness, Sooji has a long shelf life when stored properly. The category continues to evolve with innovations including whole wheat sooji for added fiber, organic variants, and pre-roasted or instant mixes for convenience. Its enduring popularity stems from its nutritional benefits, culinary flexibility, and ability to bridge traditional and modern cooking practices.
