There are actually two types of grinds, sooji and medium sooji. For regular Sooji, the grain is ground to be like coarse grains of sand. Medium sooji is more finely ground. A third stage of grinding further creates a fine powder, which is referred to in English as flour.
The grain the term is most often applied to is wheat, though in Bangladesh, it is just as likely to mean rice, and occasionally, the term will even be used to refer to a flour made from chick peas. It can also be made from corn (maize.)
A semolina-like version of Sooji is made from the endosperm of durum wheat.
If you reading a recipe written by an English speaker, presume they mean “farina.” If you’re very lucky, if they actually mean something else, they will write something such as Sooji (Semolina) or Rice Sooji.
Generally, Sooji will cook up flufflier than farina. It is is used in doughs, in batters, as a pilaf, hot cereals, cakes, puddings, etc.
Sooji can be used as an ingredient in a dish, or cooked on its own to be served as a side starch, as in a pilaf-type dish, or in the dish called Uppuma.
Called “Rava” in southern India.