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How to Use Semolina in the Kitchen
Semolina is the coarse, fiber-rich component of durum wheat flour, making it ideal for high-fiber diets.
Due to its dense and heavy nature, it is often used in recipes tailored to specific health conditions and dietary needs.
It offers a mild sweetness and subtle flavor, along with a slightly crunchy texture and good water absorption properties.
Semolina is widely used in both sweet and savory dishes across Indian and other Asian cuisines.
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Recipes:
Mixed Vegetables Semolina Upma :
| Ingredients: |
| Ghee |
2-3 t.spoon |
| Salt |
as per taste |
| Semolina |
½ cup |
| Water |
3-4 cups |
| Curry leaves |
1 t.spoon |
| Mustard seeds |
¼ t.spoon |
| Asafoetida |
¼ t.spoon |
Mixed chopped vegetables
(potato, carrot, beans, peas, cauliflower) |
1 cup |
| Black pepper powder |
½ t.spoon |
| Lemon juice |
1 t.spoon |
| Coriander leaves |
1 t.spoon |
| Recipe: |
| In a heavy-bottomed pan, heat 3 tsp of ghee and roast the semolina until golden and aromatic. Set aside. |
| In a pressure cooker, heat 1 tsp of ghee, add mustard seeds and let them splutter. Add asafoetida and curry leaves. |
| Stir in the chopped vegetables, season with salt, and pressure cook for 2-3 whistles. |
| Once done, open the cooker and add 3 cups of water along with black pepper powder. Bring to a boil. |
| Gradually add the roasted semolina while stirring continuously to prevent lumps. |
| Let it simmer on low heat for 5-7 minutes until it reaches a smooth, uniform consistency. |
| Finish with lemon juice and garnish with coriander leaves. |
| Serve hot as a nutritious breakfast or evening snack. |
| It serves well as a light evening snack and is also a healthy option for breakfast. |
Semolina-Saffron Halwa:
| Ingredients: |
| Semolina |
1 cup |
| Ghee |
¾ cup |
| Saffron |
6-7 threads |
| Cardamom powder |
1 t.spoon |
| Nutmeg powder |
1 t.spoon |
| Milk |
½ cup |
| Water |
1 ½ cups |
| Jaggery |
1 cup |
| Recipe: |
| Soak the saffron threads in 2-3 teaspoons of warm milk or water for about 15 minutes. Meanwhile, bring the milk and water to a boil. |
| In a heavy-bottomed pan, roast the semolina in ghee over medium heat until it turns golden brown and gives off a rich aroma. |
| Carefully add the hot milk, water, and jaggery mixture to the roasted semolina, stirring constantly to prevent lumps. |
| Cook until the mixture thickens to your desired consistency. Serve warm or at room temperature. |
| This nourishing halwa boosts stamina and is especially beneficial for growing children. Its delicious taste makes it a favorite across all age groups. |
Semolina-Spinach Paratha (Chapati):
| Ingredients: |
| Spinach leaves |
1 cup |
| Semolina |
1 cup |
| Wheat flour |
½ cup |
| Salt |
as per taste |
| Oil or Ghee |
5-6 t.spoon |
| Turmeric |
½ t.spoon |
| Green chilli-garlic-ginger paste |
2 t.spoon |
| Lemon juice |
1 t.spoon |
| Recipe: |
| In a large mixing bowl, combine wheat flour, semolina, and chopped spinach leaves. |
| Add green chilli-garlic-ginger paste, turmeric, salt, lemon juice, and 1 teaspoon of oil. Mix everything thoroughly using your hands. |
| Gradually add water and knead into a soft dough. Grease the dough with a little oil and let it rest for 10 minutes. |
| Divide the dough into lemon-sized balls. Roll each ball into a thin round or triangular shape using a rolling board. |
| Cook on a preheated flat pan. Once lightly roasted on one side, apply oil or ghee, then flip and roast until golden and slightly crisp. |
| Serve hot with raita, vegetables, or chutney. |
| This wholesome paratha is a perfect, nutritious meal for winter and monsoon seasons. |
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