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Ajika Sooji, Farina For Upma And Halwa -    13 oz
Manufacturer: Ajika / AJG002 - 13 oz

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Ajika Sooji, Farina For Upma And Halwa

Ajika Sooji, Farina For Upma And Halwa

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Farina or sooji, also known as rava in South India. Called Indian semolina. Popular and essential in India as it makes dishes that are easy, quick and convenient.Great for hot cereals, savory breakfasts/mini meals like upmato exotic Indian desserts like kesari bath/soji ka halwa. Semolina is made by processing wheat into tiny, even, pale ivory grains. The texture is almost like coarse grains of sand.spanThis semolina is processed from the endosperm of wheat kernels./spanspanIndian semolina is processed in its traditional way. Wheat berries are hulled and contain the germ but not the bran. Most Indian homes will buy the sooji and lightly toast it and then store it. The sooji is toasted by emptying out the sooji in a wok, adding a teaspoon of ghee and putting it on very low heat and stirring it from time to time until it turns slightly tan in color. This yields a much better dish after the semolina is prepared.


Easy Indian Cream of wheat Dessert with Saffron- Serves /Ingredients: br /One can sweetened condensed milk br /One cup sooji br /3/4 cup ghee br /two cup water br /Saffron sprigs br /8-10 cashew nuts br /1 1/2 tbsp. raisins (optional) br /Method: Preparation Time: 5 Minutes, Cooking Time: 20 minutes. br /Heat Ghee in flat pan. Fry cashew nuts and raisins till light brown and keep a side. Add sooji to the remaining ghee, turn heat to low, and fry till light brown. Add saffron to milk and keep aside. br /Boil 4 cups water in a pot. Add boiling water to sooji and keep stirring. Reduce heat to low. When all the water has been absorbed, add condensed milk. Stir well till traces of ghee begin to show at the side of the pan. Spread on a greased tray and top with nut and raisins and cut in diamond shaped pieces. Serve warm or cold. Recipe 2 - Savory Indian Breakfast which can be used as a One Dish Meal - Upma Upma is a hearty breakfast-type food eaten throughout India. It is pretty simple to make, and quite wholesome. br /Ingredients br /1 bell pepper (thin slices) br /1 medium size potato (cubes) br /1 zucchini (cubes) br /1 cabbage (thin slices, opt.) br /1 cup Cream of Wheat (sooji) br /1/4 cup cashew halves br /1/4 cup oil for browning br /small amount of oil for roasting spices br /1/4 tsp. cumin seeds br /1/4 tsp. mustard seeds br /1/4 tsp. Hing/asafetida (optional) br /Preparation br /In a pot boil 3 cups of water. br /In the meantime, cut up 1 bell pepper into thin slices, 1 medium size potato into cubes, 1 zucchini into cubes, and cut up a cabbage if you wish. (You can add whatever and however many vegetables you wish as long as they don&#t total more than 3 cups) br /As the water begins to boil, add the potatoes. After about 10 minutes add the other vegetables. br /In another pan, pour 1/4 cup of oil. To this add 1 cup cream of wheat. Cook for a few minutes until the cream of wheat browns. Then add cashews. br /When the potatoes are soft enough to slice, add the cream of wheat to the water and vegetables. While the mix cooks, you can prepare the seasoning. br /In another pan heat one table spoon of oil and heat it for about a minute. Then to the hot oil, add a pinch(1/4 teaspoon) of cumin, mustard seeds, and hing. Add this to the cream of wheat and vegetables. Stir and cook for a few minutes and serve.

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