Description

Description
Source: Suji is a byproduct of the modern milling process, where the endosperm (starchy part) of the durum wheat grain is separated from the bran and germ and ground into granular particles.
Appearance and Texture: It has a distinct granular, pale yellow appearance, unlike the fine powder of all-purpose flour (maida). It is available in various grades, from fine to coarse.
Composition: Suji is known for its high protein and gluten content, which makes it particularly suitable for making pasta, as well as giving structure and a non-sticky texture to various dishes.
Culinary Uses: It is a highly versatile ingredient in Indian cuisine, used in both sweet and savory dishes such as upma, halwa (semolina pudding), idlis, and dosas.
Nutritional Profile: It is considered a healthy source of carbohydrates and provides energy, along with a moderate amount of protein, fiber, iron, and B vitamins.