Semolina is called Suji and is used for preparing sweet dishes like Haluwa (Nepali equivalent of Indian and Pakistani Halwa. As an alternative to corn meal, semolina can be used to flour the baking surface to prevent sticking. In bread making, a small proportion of durum semolina added to the usual mix of flour is said to produce a tasty crust. Semolina Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making pasta and couscous. The word "semolina" can also refer to sweet dessert made from semolina and milk. The term semolina is also used to designate
Pasta up to two or three months. Should the pasta be dried completely, it can be placed back in the cupboard. Pasta exhibits a random molecular order rather than a crystalline structure. The moisture content of dried pasta is typically around 12%, indicating that dried pasta will remain a brittle solid until it is cooked and becomes malleable. The cooked product is, as a result, softer, more flexible, and chewy. Semolina flour is the ground endosperm of durum wheat, producing granules that absorb water during heating and an increase in viscosity due to semi-reordering of starch molecules. Another major component of