To save time and effort, just dry-roast sooji in advance and then store it in an air-tight container. You can use dry-roasted suji in upmas, halwas etc.
You can either dry-roast sooji in a pan or in an oven. The dry-roasted semolina can stay fresh for up to three-four weeks, if stored in an air-tight container. However, avoid roasting all the semolina in one go. It is always better to roast it in batches, so it doesn't remain under-cooked.
Benefits Of Pre-Roasting Sooji Or Rava
- Extends the shelf life of sooji.
- Keeps bugs and worms at bay.
- Speeds up the cooking process.
Here Are 3 Easy Tips To Dry-Roast Sooji At Home:
Things Required:
Sooji or rava (Semolina) - 2 cups or 250 grams (per batch)
A non-stick pan (Preferably heavy-base pan)
A rubber or silicon spatula
How To Roast Sooji At Home | 3 Easy Steps To Dry Roast Rava
Dry-Roast Sooji On Low Flame
To
begin with, place the non-stick pan on the gas stove and bring it on
low flame. After few seconds, add the sooji and dry roast it on low
flame.
Keep Stirring To Avoid Burning
Next,
with the help of silicon spatula, stir the sooji so that it doesn't
stick to the bottom of the pan. Keep stirring till the sooji turns a
little aromatic or golden brown in hue.
Allow It To Cool Completely Before Transferring In Container
Lastly,
transfer the dry-roasted sooji in a large plate and spread it evenly.
Allow it to cool down completely and only then transfer it in an
air-tight container.
Now, that we have shared with you an incredibly easy way to roast sooji or rava at home, make use of this method and save your time and effort. Happy Cooking!
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