Semolina 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 coarse middlings from other varieties of wheat, and from other grains, such as rice and maize. "Semolina" is derived from the Italian word "semola", meaning 'bran'. This is derived from the ancient Latin "simila", meaning 'flour', itself a borrowing from Greek "σεμίδαλις (semidalis)", "groats". The words "simila, semidalis, groat," and "grain" may all have similar proto-Indo-European origins as two Sanskrit
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