Jhal suji—savoury semolina with seasonal vegetables—Bengali tiffin or breakfast recipe

Jhal suji—savoury semolina with seasonal vegetables—Bengali tiffin or breakfast recipe

Description :

Jhal suji or nonta suji recipe: This is a Bengali take on the widely known upma or savoury semolina snack that is eaten all over India in one form or the other. “Jhal suji” is simply savoury or spicy suji. This is to differentiate it from the “mishti suji” or sweet semolina preparations. This recipe is perfect as an evening snack or even as packed school lunch, AKA tiffin for kids.

What makes a great jhal suji? It is fluffy and not lumpy. The end product should look like wet sand with separate grains glistening with ghee. Yet, it is perfectly soft and moist, and should not feel dry when eating.

This can be achieved by paying attention to two things—first, there has to be enough fat to coat the semolina grains. This keeps them separate and prevents clumps. Second, the proportion of semolina to water has to be such that it cooks the semolina to perfect softness, but there is no extra water leftover.

Apart from these two (in our opinion) desirable characteristics, how you flavour your jhal suji, or what vegetables you put in it, is entirely up to you. Decisions such as whether to put onions, ginger, garlic, the choice of nuts and dried fruits, or the vegetables depends on the season, or what you like. The idea is to add different textures that break the monotony of the semolina, while also providing flavours and nutrition.
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Rated 4.9

Date Published 2019-11-15 04:37:37Z
Likes 22681
Views 675336
Duration 0:06:49

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  • Awesome

    SUVANKAR SUVA November 17, 2019 7:51 am Reply
  • Please tell recipes in cup sizes too. And water in mL

    Kanchan Snehi November 17, 2019 5:01 am Reply
  • It's bengali version of southern upma

    abhishek gupta November 17, 2019 4:57 am Reply
  • tej pata aar curry pata phodon ek songe jai na.

    Moumita Dhar November 17, 2019 4:41 am Reply
  • Same as upma. I make the same way.

    Mani Barigela November 17, 2019 4:28 am Reply
  • How does she do the math that show much of what she needs and its weight?

    TriGod 2500 November 16, 2019 10:07 pm Reply
  • She has such good knife skills

    TriGod 2500 November 16, 2019 10:05 pm Reply
  • Why raisins and sugar why? Otherwise this looks so so yummy…

    G B November 16, 2019 6:54 pm Reply
  • Aap konsa ghee Aur oil use karte ho?

    Subhashree panda November 16, 2019 6:02 pm Reply
  • Sab thik ache…measurement scale niyr ebar theke ranna start korbo……LOL

    dipankar kunar November 16, 2019 5:39 pm Reply
  • My fouteen-year old daughter keeps urging me to follow your recipes. Great work indeed, friend.

    Bhaswati Banerjee November 16, 2019 5:30 pm Reply
  • Curry Leaves এর বাংলা নাম কি জানতে চাই? please help. এই পাতা কোন গাছের? আমাদের বাংলাদেশে কি আছে? বাজারে খুঁজেছি পাই নি

    Amit Dey November 16, 2019 3:48 pm Reply
  • Nice.

    Krishna Banerjee November 16, 2019 3:10 pm Reply
  • Tomader ranna gulo dekhlei kmn jeno khide peye jai

    Subhra Sankar Dutta November 16, 2019 2:52 pm Reply
  • I don't know whether your recipes are perfect or not, but your videos definitely are.

    Narendra Singh Mahara November 16, 2019 2:44 pm Reply
  • nice food

    Tania's Cooking November 16, 2019 2:35 pm Reply
  • And I am going to prepare it really soon.

    Shouvik Dey November 16, 2019 2:32 pm Reply
  • Aami tomader big fan…aie rannate akta technical fault aachhe, curry paatar songey garom masala jaay na, bhalo theko r natun natun ranna paribeshon koro.

    Smriti Roychoudhury November 16, 2019 2:28 pm Reply
  • Recipe Good…. Video direction very very Good.

    SANDEEP ANAND November 16, 2019 1:57 pm Reply
  • Which ghee do you use ??

    Riya Mondal November 16, 2019 1:14 pm Reply
  • Have never seen such an appetising video with the right amount of natural voices of the crunchy veggies being cut into.It gives me the feeling of a nice rain drizzling

    ashwini maria November 16, 2019 1:13 pm Reply
  • Which ghee u have used? Can u give me name plz

    Prajakta Indulkar November 16, 2019 12:06 pm Reply
  • Anty recipe ta dhaka. Kora 6ilam.darun hoya6a.
    Thanks anty.

    Papiya Das November 16, 2019 11:14 am Reply
  • We call it soojir polao in our home and we don't use curry leaves, garlic and onion and shukno lonka

    Pallavi Sanyal November 16, 2019 11:00 am Reply
  • Please make mitha suji

    Jayanta Majhi November 16, 2019 10:42 am Reply
  • nice recipe

    Tonny Cooking Studio November 16, 2019 10:34 am Reply
  • That is a lot of ghee.

    Akhila Nair November 16, 2019 10:21 am Reply
  • Very nice recipe!! Similar dish to upama . One suggestion, try frying kaju and kismis in ghee and sprinkling it on top of the dish once cooked. Retains the flavour of ghee and kaju!!

    Sharmistha Iyer November 16, 2019 10:14 am Reply
  • Its fabulous.. I'm sure going to try tomorrow only. I want shorshe batar rui maacher jhaal recipe to be shown.

    tantalizing angel November 16, 2019 9:48 am Reply
  • মাখো মাখো হলে খুব ভালো লাগতো

    chayan's collection November 16, 2019 9:12 am Reply
  • Can anyone tell me the amount? I mean all the ingredients in Meg spoon??

    Faria Khan November 16, 2019 8:21 am Reply
  • Whenever I watch ur videos it makes my mouth watery all the time…

    Rinky Acharyya November 16, 2019 8:01 am Reply
  • Daruuuun.. dekhei lobh lagchhe

    ChandraniC November 16, 2019 7:55 am Reply
  • jokhon e banate jai kamon akta sticky hye jy.amn to Hoy e na.

    Priyanka Saha November 16, 2019 7:35 am Reply
  • Acha jol er exact amount ta bujhbo ki kore? Mane kono measurement ache j ek bati sujir jonno ek bati jol like that?! Suji n water er proportion ta ki howa uchit?

    Susmita Raha November 16, 2019 6:13 am Reply
  • So its basically upma

    Captain Hook November 16, 2019 5:52 am Reply
  • You two should start your own chain of restaurants.

    Pratik Joshi November 16, 2019 5:35 am Reply

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