how sooji is made - #23880
I am super curious about how sooji is made! I recently went to this local market and saw piles of it, and it got me thinking. I usually use it in my kheer and upma, but I never really thought about where it comes from. Like, is it just semolina? Does it come from wheat? I asked some people, and they seemed to have different ideas about how sooji is made. Some said it’s just ground down wheat and others think there's more to it. I started looking into it, and I found a few videos showing the whole grinding process but it wasn’t super clear. I mean, do they wash the wheat? Is there a difference between the sooji for different recipes or regions? And what about nutritional value—is homemade better than store-bought? I know I sound a bit silly, but I just want to understand more about how sooji is made and how I can use it better in my cooking. Anyone has insights or tips? Thanks a ton!
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