Semolina, suji and rava: types, Polish names and an upma recipe

Semolina is coarsely milled wheat, fine or coarse. In India the same product is called suji (sooji) in the north and rava (rawa) in the south. Semolina is used for upma, rava dosa, rava idli and the sweet sooji halwa. In Polish shops you will see it as semolina or as kasza manna, the Polish fine wheat semolina.

Semolina, suji, rava and kasza manna: what is what

Semolina comes from milling wheat. It is made of hard, grainy particles of the endosperm, larger than flour. In Italy semolina usually comes from durum wheat and is used for pasta and bread. Indian suji and rava are also wheat semolina. The pack may say which wheat it is made from.

So suji, sooji and rava are different names for a similar product. The main difference is the size of the grain:

Polish kasza manna is closest to fine semolina. It is usually softer and cooks down faster, so upma made with kasza manna turns out stickier. For upma, look for coarse semolina (semolina grubomielona).

You will also see unroasted rava and roasted rava on the shelf. Roasted rava saves time, because you do not need to roast it at home. Unroasted rava must first be roasted in a dry pan.

Upma recipe (2 portions)

Upma is a thick, savoury semolina dish with vegetables and spices. In South India it is eaten for breakfast.

Ingredients:

• 1 cup coarse semolina (rava)
• 2.5 cups hot water
• 1.5 tablespoons oil or ghee
• 1/2 teaspoon black mustard seeds
• 1 teaspoon urad dal (split white lentils), if you have it
• 10 curry leaves
• 1 small onion, finely chopped
• 1 green chilli, chopped
• 1 teaspoon grated ginger
• a handful of vegetables (carrot, peas), finely chopped
• salt to taste, lemon juice, fresh coriander

Method:

1. Roast the semolina in a dry pan over medium heat for 4 to 5 minutes, stirring all the time. It is ready when it smells nutty and the grains turn slightly paler. Tip it into a bowl.
2. In the same pan, heat the oil. Add the mustard seeds. When they pop, add the urad dal and fry until golden.
3. Add the curry leaves, onion, chilli and ginger. Fry for 2 to 3 minutes until the onion softens.
4. Add the vegetables and fry for 2 more minutes.
5. Pour in the hot water and add salt. Bring to the boil.
6. Turn the heat down. Pour in the semolina in a thin stream, stirring all the time so no lumps form.
7. Cover and keep on a low heat for 2 to 3 minutes. The semolina will absorb the water.
8. Squeeze over lemon juice, sprinkle with coriander and serve warm, with coconut chutney or pickle.

The amount of water sets the texture. 2 cups of water per cup of semolina give a loose, grainy upma; 3 cups give a soft, creamy one.

Sweet semolina: sooji halwa

Sooji halwa (sheera in Maharashtra; in the south a similar dessert is rava kesari) is made with fine semolina. The semolina is roasted in ghee until golden, then hot milk or water with sugar is poured in, and it cooks until the mixture comes away from the sides of the pan. Cardamom, raisins and cashew nuts go in at the end.

How to store semolina

Keep semolina in an airtight container in a dry, cool place. Damp and heat attract weevils and make it go stale. Roasted semolina, once cooled, also keeps in a jar, which speeds up a morning upma.

Where to buy semolina, suji and rava

Little India sells fine semolina, coarse semolina and roasted rava Anil. For a quicker option there is also MTR upma mix. Little India has shops in Warsaw, Kraków, Wrocław and Gdańsk and ships orders from the online shop.