Semolina is a very gritty, coarse type of flour, usually made from durum wheat. It is also known as Sooji or Semolina or Rava. Semolina is used to make tasty upma, idli, dhoklas, and desserts like halwa or kheer.
The best way to store Semolina or Rava from spoiling is to dry roast sooji before storing it. Some recipes like Semolina halwa, upma require roasted Rava before being added to the recipe or even in baking. It also reduces the cooking time of your favorite dishes.
One kitchen ingredient that is both healthy and satiating is Semolina. It has a coarse consistency, almost like cornmeal, and therefore will slightly change the consistency of foods that it is used in. To save time and effort, just dry roast semolina in advance and then store it in an air-tight container. Roasted semolina is easy and quick to use. Just make sure that you’re storing the dry roasted suji in an airtight container to avoid any contact with moisture. I keep roasted semolina in the freezer which helps to keep it fresh for a longer time.
How to dry roast Sooji or Rava or Semolina?
You can either dry-roast sooji in a pan or an oven. The dry roasted sooji can stay fresh for up to months. By roasting semolina, it extends its shelf life and speeds up the cooking process.
Semolina or Rava – 4 cups
Heavy base big kadai
OR Microwave safe plate
Dry Roast – Pan Method : Heat a deep non-stick deep pan and add semolina (2 cups). Roast sooji on a medium flame for a few minutes till all the moisture evaporates. Keep on stirring while roasting, otherwise, it will get burnt.
The sooji will become not sticky and free-flowing if roasted correctly. Once done remove it from heat and transfer to a plate and let it cool completely. After cooling the store in an airtight container and keep in a refrigerator or freezer. By keeping in a refrigerator it will stay fresh for longer.
Dry Roast – Microwave Method
Yes, really – It’s a trick. Just in 8 minutes and it’s done. Add semolina (2 cups) in a baking tray.
Keep it in the middle rack of oven for 8 minutes.
Microwave them on high powder for 2 minutes. Check them every 60 seconds to make sure that they don’t get burned.