Semolina is then ground into flour. This greatly simplifies the process of separating the endosperm from the bran and germ, as well as making it possible to separate the endosperm into different grades because the inner part of the endosperm tends to break down into smaller pieces than the outer part. Different grades of flour can thus be produced. Semolina made from durum wheat is yellow in color. Semolina is often used as the base for dried products such as couscous, which is made by mixing roughly 2 parts semolina with 1 part durum flour (finely ground semolina). Broadly speaking, meal
Sajjige sugar, ghee, and milk. As it is easy to prepare, it is often favoured as a breakfast item, especially with pooris, in other parts of India. This dish is known to have several health benefits. It is also offered as a prasad during Hindu puja rituals, such as in the Satyanarayana Puja. Sajjige occasionally includes fruits such as bananas and pineapple. In Medieval Arab cuisine, semolina was cooked with water, honey, camphor, saffron, and sesame oil. In 14th century Spain, semolina was cooked with almond milk, oil and optionally saffron for coloring. In England circa 1845, baked semolina puddings were