How to preserve Sooji or Rava for a longer time?

Semolina is a completely gritty, coarse kind of flour, commonly made from durum wheat. It is also called Sooji or Semolina or Rava. Semolina is used to make tasty upma, idli, dhoklas and desserts like halwa or kheer.

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

How to dry roast Sooji or Rava or Semolina?

Sooji or Rava or Semolina – 2 hundred gms
Deep non-stick kadai
Method:
Heat a deep non-stick deep pan and add sooji. Roast sooji on a medium flame for a few minutes till all of the moisture evaporates.
Keep on stirring at the same time as roasting, otherwise, it’s going to get burnt.
The sooji becomes now not sticky and loose-flowing if roasted successfully.
Once performed do away with it from warmness and switch to a plate and permit it cool completely.
After cooling shop in an airtight box and keep in a refrigerator or freezer.
By maintaining in a refrigerator it will stay sparkling for longer.