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How to preserve Sooji or Rava for a longer time?
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A picture of How to preserve Sooji or Rava for a longer time?.

How to preserve Sooji or Rava for a longer time?

MadAboutCooking
MadAboutCooking @cook_11815208
Amsterdam

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 sooji or rava from spoiling is to dry roast sooji prior to storing. Some recipes like sooji halwa, upma require roasted rava before being added to the recipe. It also reduces the cooking time of your favorite dishes.

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 sooji or rava from spoiling is to dry roast sooji prior to storing. Some recipes like sooji halwa, upma require roasted rava before being added to the recipe. It also reduces the cooking time of your favorite dishes.

Read more

How to preserve Sooji or Rava for a longer time?

MadAboutCooking
MadAboutCooking @cook_11815208
Amsterdam

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 sooji or rava from spoiling is to dry roast sooji prior to storing. Some recipes like sooji halwa, upma require roasted rava before being added to the recipe. It also reduces the cooking time of your favorite dishes.

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 sooji or rava from spoiling is to dry roast sooji prior to storing. Some recipes like sooji halwa, upma require roasted rava before being added to the recipe. It also reduces the cooking time of your favorite dishes.

Read more
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Ingredients

  • 200 gmsSooji or Rava or Semolina
  • Deep non-stick kadai
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Steps

  1. 1

    Heat a deep non-stick deep pan and add sooji. 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 store in an airtight container and keep in a refrigerator or freezer.
    By keeping in a refrigerator it will stay fresh for longer.

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MadAboutCooking
MadAboutCooking @cook_11815208
on June 11, 2018 15:48
Amsterdam
My name is Rupali and I grew up in Chandigarh, one of the most beautiful cities in India. Chandigarh is the capital of Punjab, a state which is famous for cuisine high in butter. Currently, I live in Purmerend. It is a municipality and a city in the Netherlands, in the province of North Holland. The city is surrounded by polders, such as the Purmer, Beemster and the Wormer.Reyansh my naughty kid and Manoj my fitness freak husband inspires me to cook/bake healthy and experiment with food. This is how my passion for cooking started. Please visit my blog for the more healthy recipes. Here is a link - https://madaboutcookingwithrupali.com/
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