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
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