What Is Semolina?

So what exactly is semolina?

As Wikipedia puts it, semolina is the coarse middlings from certain types of wheat and grains such as rice and corn. When wheat kernels are processed via corrugated grooved steel rollers, the bran, germ and endosperm are separated.  Due to the narrow space of the rollers, the endosperm is broken down into coarse grains and this is semolina.  The semolina can then be ground into wheat flour or used in the production of other types of food.

The semolina particles are very coarse, depending on the various grades and quality and usually ranges from off-white to yellow in colour.

A packet of semolina, also known as sugi

Semolina can be used for cooking or baking.

Eurasians typically love the semolina cakes or sugee butter cake, also known as sugi cake, which uses semolina as one of its main ingredients.

South Indians use semolina to make the rava dosa, a dish which resembles a thin pancake but without the eggs.  North Indians use it for their sweets such as the sugi halwa.

Americans boil semolina with milk and sugar to get semolina pudding.

Semolina is also used in the manufacture of pasta, cereals, cookies and desserts.

A point to note is that semolina contains no fat or cholesterol and is very low in sodium.  At the same time, semolina is rich in several B vitamins.

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