Semolina related to "grits") and is mixed with egg to make "Grießknödel," which can be added to soup. The particles are fairly coarse, between 0.25 and 0.75 millimeters in diameter. In South India, semolina is used to make savory foods, like Rava dosa and Upma. It is sometimes also used to coat slices of fish before it is pan-fried in oil, to give it a crispy coating. In much of North Africa, durum semolina is made into the staple couscous. Semolina is a common food in West Africa, especially among Nigerians. It is eaten as either lunch or dinner with stew
Sweets from the Indian subcontinent a popular sweet in the Indian subcontinent. They come in many forms, such as "Kamalabhog" (Orange Rasgulla), "Rajbhog" which is stuffed with dry fruits and khoa inside, "Kadamba" often served with "kheer", "Rasamundi", "Raskadamba", and others. Some are white, others cream, brown, gold or orange colored. They are called "Rasbari" in Nepal. This dish is made by boiling small dumplings of "chhenna" and semolina mixture in sugar syrup. Once cooked, these are stored in the syrup making them spongy. Increasing the semolina content reduces the sponginess and hardens them, creating variety of textures. Some "Rasgulla" are stuffed inside with treats,