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Upma, uppumavu, or uppittu is a dish of thick porridge from dry-roasted semolina or coarse rice flour. [1] Upma originated from South India, and is most common in Kerala, Andhra Pradesh, Tamil Nadu, Odisha, Telangana, [2] Karnataka, Maharashtra, and in Sri Lankan Tamil communities.
Suji ka Halwa (Hindi: सूजी का हलवा, Marathi: रव्याचा शिरा, Urdu: سوجی کا حلوہ) or Mohan Bhog (Hindi: मोहन भोग, Sanskrit: मोहन भोग) is a type of halvah made by toasting semolina (called suji, sooji, or rawa) in a fat like ghee or oil, and adding a sweetener like sugar syrup, honey, or jaggery powder.
Kesari bat or kesari baat (Kannada: ಕೇಸರಿ ಬಾತ್) is a sweet Indian food that is common throughout the country. The classic ingredients used for its preparation are semolina, sugar, ghee (usually), water, and milk. The sweet is more commonly known as Jonnadula Halwa in certain parts of northern India.
It is speculated that halva (or halwa) is associated with Indian traditions and culture. Written records of sweets from Mānasollāsa mention a sweet called shali-anna, a type of semolina halwa which is today known as kesari in South India. [30] Tirunelveli in Tamil Nadu is known for its wheat halwa. Its preparation is a laborious process that ...
Rava idli (semolina steamed cake), a South Indian dish or breakfast, made with Bombay rava. Bombay rava, or ravva, rawa, or sooji, is a durum wheat product and a form of semolina. Rava is made by grinding husked wheat and is used in Indian cuisine to make savoury dishes such as rava dosa, rava idli, upma, and khichdis.
1 cup fine broken wheat (looks a little coarser than semolina, but light brown- called as bansi rawa sometimes in Indian stores) 1 / 2 cup oatmeal; 1 cup yogurt; 1 tsp baking powder; salt to taste; unsalted butter; vegetable oil; chopped green chilli (optional)
Kesari bhath is a sweet dish made of semolina, sugar, ghee. Its origins are attributed to Kannada cuisine. It has the consistency of a grainy soft halwa. Semolina is roasted and boiled with very little water when it loses its water content sugar and ghee are added. Often cardamom and Cloves are added for the aromatic smell.
Roat also known colloquially as Dum ke Roat (Hindi: दम के रोट) (Urdu: دم کے روٹ) is a sweet confectionery dish from the Indian city of Hyderabad.It is popular especially in the month of Muharram (the first month of the Islamic calendar) [1] It is made by mixing semolina, refined flour, ghee, dry fruits, saffron and raisins into a dough and baking it in the oven.