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Annam Bombay Rava 1kg is a premium-quality medium-coarse semolina – the versatile, all-purpose rava that is a staple in Indian kitchens across the country. Also known as Bombay Sooji, this medium-ground semolina sits between fine sooji and coarse upma rava in texture, making it the most versatile variety for both sweet and savoury Indian preparations. Made by Annam – a trusted brand bringing authentic South Asian ingredients to European kitchens – Annam Bombay Rava 1kg delivers consistent quality, clean flavour, and reliable results in every dish.
Bombay Rava is the go-to semolina for classic Indian sweets like Rava Kesari and Sooji Halwa, as well as savoury dishes like upma, rava dosa, and rava idli. Its medium granule size gives dishes a slightly smoother texture than coarse upma rava while retaining enough body to hold up in savoury preparations. The generous 1kg pack makes Annam Bombay Rava an economical and practical pantry staple for regular household use, providing excellent value for everyday Indian cooking.
Annam Bombay Rava 1kg contains one pure ingredient:
Contains gluten (wheat). Not suitable for those with coeliac disease or gluten intolerance. May be produced in a facility handling other allergens. Always refer to the product packaging for the most accurate allergen and ingredient information.
Annam Bombay Rava is sourced from India, where semolina milling has been a centuries-old tradition. The durum wheat used is primarily grown in the wheat-producing regions of Punjab, Haryana, and Madhya Pradesh, where ideal climate and soil conditions produce high-quality grain. Annam works with certified Indian mills that combine traditional milling expertise with modern quality control standards.
Melt 3 tbsp ghee in a heavy-bottomed pan and roast Annam Bombay Rava on low heat until golden and fragrant (5–7 minutes). Prepare a sugar syrup by dissolving 3/4 cup sugar in 2 cups warm water with a pinch of saffron and cardamom. Slowly pour the syrup into the roasted rava while stirring continuously. Cook until the mixture thickens and leaves the sides of the pan. Garnish with cashews and raisins fried in ghee. Serve warm as a dessert or festival sweet.
Dry roast 1 cup of Annam Bombay Rava 1kg until lightly golden. In a separate pan, prepare a tempering of mustard seeds, curry leaves, urad dal, onions, and green chilli in oil. Add 2.5 cups boiling water, bring to a boil, then slowly stir in the roasted rava. Cook on low heat, stirring continuously, until all water is absorbed and the upma is fluffy. Season with salt, garnish with coriander and lemon juice. Serve hot with coconut chutney.
Mix 1 cup Annam Bombay Rava with 1 cup rice flour and 1/4 cup plain flour. Add water to make a thin, pourable batter. Season with salt, cumin seeds, green chilli, and chopped onions. Rest for 30 minutes. Pour thin rounds onto a hot, lightly oiled griddle and cook until crispy and golden. Serve with sambar and chutney for a classic South Indian meal.
Roast Annam Bombay Rava 1kg in ghee until golden. Add boiling water (2 cups per 1 cup rava) and stir well. Add sugar, saffron, and cardamom, and cook until the mixture thickens. Stir in a generous knob of ghee and garnish with cashews and raisins for a rich, vibrant orange-yellow festival sweet.
Mix roasted Annam Bombay Rava with yogurt, salt, and a pinch of baking soda. Add a tempering of mustard seeds, curry leaves, and green chilli. Rest the batter for 20 minutes, then steam in idli moulds for 10–12 minutes. Serve with coconut chutney and sambar for a soft, fluffy South Indian breakfast.
Store in an airtight container in a cool, dry place away from moisture and direct sunlight. Once opened, use within 6–9 months for best quality. In humid climates, refrigeration can extend shelf life. Always use a clean, dry spoon to prevent contamination.
| Vendor: | Annam |
|---|---|
| Type: | Flour & Semolina |
| Size: | 1kg |
| Weight: | 1.0 kg |
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