Granulated Wheat (Suji) – The Hamalayan Food ( 1 kg)

£2.99

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In Nepal, “suji” is a term commonly used to refer to semolina, which is a coarse wheat middling—part of the wheat grain that is left after the finer flour has been sifted out. Semolina, or suji in this context, is a versatile ingredient used in various Nepali dishes.

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In Nepal, “suji” is a term commonly used to refer to semolina, which is a coarse wheat middling—part of the wheat grain that is left after the finer flour has been sifted out. Semolina, or suji in this context, is a versatile ingredient used in various Nepali dishes.

Semolina is a key component in making traditional Nepali foods such as:

  1. Suji Ko Halwa: A sweet dish made by roasting semolina in ghee (clarified butter) and then adding sugar, water, and sometimes cardamom or saffron. It’s a popular dessert during festivals and special occasions.
  2. Suji Ko Dhido: Dhido is a traditional Nepali food made from buckwheat or millet flour, but some variations use semolina. It’s a dense, dough-like food that is typically eaten with various side dishes, such as pickles, vegetables, or meat.
  3. Suji Ko Pani Roti: Pani Roti is a type of unleavened flatbread made with semolina. It’s often served with pickles, vegetables, or meat dishes.
  4. Suji Ko Laddu: Laddu is a sweet treat made by combining roasted semolina with sugar, ghee, and sometimes nuts. The mixture is shaped into small, round balls.

Semolina, or suji, is valued for its texture, nutritional content, and ability to be used in both sweet and savory dishes. It’s important to note that the term “suji” may be used interchangeably with semolina in the context of Nepali cuisine.

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Granulated Wheat (Suji) - The Hamalayan Food ( 1 kg)