How To Preserve Semolina And Daliya.

We often come across the problem of preservation of semolina and daliya especially in the climate of India. As we are blessed with different climatic zones, like tropical humid climate, dry climate, subtropical climate etc. Preservation technique and method also changes as per the places we belong to, but certain ingredients can be preserved as per the traditional ways. So I’ve come up with the idea of preserving these ingredients. Also when I shifted to the Southern part of India then I realized the taste of identification, as to how we have to preserve different ingredients for example:

• Walnuts: Keeping it in the refrigerator for its longevity.
• Garlic and Ginger: Keep it inside the refrigerator. (Otherwise, they will either decay or become stiff)
• Mango powder: Keep it in an airtight container and preserve it in the refrigerator.
• Celery seeds and coriander seeds also get spoiled easily and most of us do not even notice this, if you will take a very convenient look you will notice small holes into both the seeds and that is due to small bugs and insects which is merely unnoticeable but I really care for that and hence I prefer preserving them in the fridge.
• Onion seeds: at some places, this may get spiled but at other places, it may remain fresh so accordingly prepare the process of preservation.

So coming to the topic, first of all, I wanted to bring into the limelight that, every part of India experiences different weather conditions, hence generalization of any technique doesn’t work. I’ve seen people interfering and imposing their own method and techniques over the things use to be, but as we keep experiencing, we keep on learning,  and our views change as per the phenomenon we often visualize.

So as per the heading of this article, first of all let me tell you that discarding moisture from semolina as well as from daliya is earnestly important.

Technique:

Heat a pan and dry roast semolina, but remember we just have to remove its moisture if any, we are not going to make it golden brown in texture.

When you will be satisfied then switch off the flame and let it cool down by spreading it on newspaper.

Similarly we have to do for daliya.

When they cools down then preserve in an airtight container.

This method will keep your ingredients fresh for more than a year. It will not decay and remain as it is, but in case of humidity as we experience humid climate in some parts of India it is better to repeat this process after 4 to 5 months or simply expose them under sun light, this process will avert the chances of decaying.