how sooji is made - #43627
I am really curious about how sooji is made. Last week, I tried making some upma for breakfast and it turned out surprisingly bad! I mean, I bought this packet of sooji and just thought you pour some water and cook it, right? I followed the instructions, but it just didn’t have that nice fluffy texture everyone talks about. I remember my grandmother used to make the best sooji halwa, and hers was always perfect. She never even used a recipe. Then I read somewhere about how sooji is made and how important the grinding process is or something like that. Like, do they use different grains for it? Or is it just regular wheat? And what about the texture? It should be fine, but I saw some brands offer coarse sooji too. Why is that? Is it really just about grinding wheat differently or is there more to it? Like, what makes good quality sooji? Should I be checking the color or something? I really want to nail this dish next time and I can't stop thinking if understanding how sooji is made will actually help me? Any thoughts on this? Thanks a bunch!
अभी हमारे स्टोर में खरीदें



100% गुमनाम
600+ प्रमाणित आयुर्वेदिक विशेषज्ञ। साइन-अप की आवश्यकता नहीं।
हमारे डॉक्टरों के बारे में
हमारी सेवा पर केवल योग्य आयुर्वेदिक डॉक्टर ही परामर्श देते हैं, जिन्होंने चिकित्सा शिक्षा और अन्य चिकित्सा अभ्यास प्रमाणपत्रों की उपलब्धता की पुष्टि की है। आप डॉक्टर के प्रोफाइल में योग्यता की पुष्टि देख सकते हैं।
