Quality & Texture: Suji is graded by its particle size—fine (ideal for halwa, puddings, and smooth batters) and coarse (mota rava, best for upma, khichdi, and idli).
Color Indicators: High-quality suji should have an off-white to light golden hue.
Warning: Be wary of an excessively bright, "stark" white color, which may suggest the use of bleaching agents. Conversely, dark specks can indicate the presence of impurities or damaged grains from the milling process.
Freshness: It should feel dry and flow easily. Any dampness or clumping is a major red flag, as moisture quickly leads to fungal growth and spoilage.
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