Coarse Semolina is sifted from the finest quality freshly milled Durum Wheat and adds a delicious crunchy texture to many cakes and biscuits when baking.
It also makes a wholesome alternative to breadcrumbs.
Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings, and couscous. Semolina flour is pale-yellow in colour, high in gluten and used traditionally to make pasta, pizza, bread and biscuit doughs etc. It is also very commonly used it to make the Indian Savoury breakfast staple called Sooji and also the North Indian speciality, sweetened halwa or Sheera.
Rava is used primarily for making upma, pancakes, baby cereals, Rava dosa and sweet dishes like Kesari/Ksheera. Double horse Rava/Sooji is renowned across the country for the preparation of Halwas, upma, other breakfast and sweet dishes.
Uthra Semolina made by grinding husked wheat and is extremely popular in South India almost as a staple food item. It is used to prepare idly, dosa, uttapam etc. It has a low glycemic index which makes it ideal for any age group. It is crunchy in nature and has a strong flavour.