is a coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals and puddings. Semolina made from durum wheat is yellow in color, and is usually the basis for dried products such as couscous (North Africa), and bulgur (Turkey, Cyprus, and the Levant). Couscous is made by mixing two parts of semolina and one part of durum flour.
In the united States, coarser meal derived from softer types of wheats is known as farina or by the trade name Cream of Wheat. Meal produced from grains other than wheat may also be referred to as semolina, such as rice semolina, or corn semolina (known as grits in US).
Semolina will turns into a soft, mushy porridge when boiled. In northwestern Europe and North America, semolina is made into a popular dessert called semolina pudding, made by boiling semolina with milk and sweetened, often flavored with vanilla and served with jam. Semolina is eaten as breakfast porridge, sometimes mixed with raisins or berries, and served with milk in Sweden, Estonia, Finland, Lithuania and Russia.
In South India, semolina is made into local delicacies called rava dosa and upma. It is used to make sweets such as suji halwa in North India. Dessert made with semolina scorched with sugar, butter, milk, and pine nuts is popular in Greece, Cyprus, Turkey, Iran, Pakistan and Arab. A small amount of semolina can be added to bread to produce a tasty crust
Uncooked stelline (Semolina pasta)
Rava dosa - A popular pancake dish made with semolina
M. Tawsif Salam