Fine Semolina
Barik Rava / Sooji
Milled from durum wheat grown in the Malwa belt of Madhya Pradesh, India's principal durum region, and purified to a fine, free-flowing grain. Its pale golden colour and clean, nutty character suit both Western and South Asian kitchens. Use it for halwa, sheera and rava idli, for puddings and Italian semolino desserts, or to dust bread and finish fresh pasta.
500 g1 kg
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
500 g1 kg
- Madhya Pradesh, India
- Dessert-grade fine (barik) durum
- Roller-milled, purified endosperm
- Fine, approx. 0.5-0.8 mm
- 100% durum wheat · no additives · lab-tested
- 9-12 months, ambient
Also known as · Sooji · Suji · Semolino Fine · Farina
How to use it
Sheera, halwa and rava kesari
Rava idli, upma and savoury batters
Milk puddings and Italian semolino desserts
Dusting bread and finishing fresh pasta
Coating for crisp, golden fries and cutlets
Questions
- Is Barik Rava the same as fine semolina?
- Yes. Barik rava (also called sooji or suji) is the Indian term for fine semolina, the purified granulated endosperm of durum wheat. The Italians call the dessert grade semolino fine.
- What is the difference between fine and coarse rava?
- Fine (barik) rava has a smaller grain that cooks quickly and gives a smooth texture, ideal for halwa, idli and puddings. Coarse rava holds more bite and is favoured for upma and crisp coatings.
- Is this semolina made from durum wheat?
- Yes. It is milled from durum wheat grown in the Malwa belt of Madhya Pradesh, India's main durum-producing region, which gives semolina its pale golden colour and firm texture.
