Coarse semolina (Suji)

Suji, also known as semolina is obtained from wheat, jowar, bajra, raagi and other grains and is a coarse powder used for making various dishes like suji ka halwa, upma, dhokla, pani puri, bhakri balls, bhat etc.

It is also used in preparing many Indian snaks as wellas dishes as an important ingredient. In south India, suji or semolina flour is made to prepare dosa, idli etc. and it is also well known for coating different fried items to give a crispy taste. 

Not only in India, semolina flour is also used in different countries like Greece, Cyprus, Turkey, Iran, Pakistan and Arab Countries to prepare “Halwa”. In some cultures, it is served at funerals, during special celebrations, or as a religious offering. 

It is necessary to consume pure, fresh and hygienic semolina flour to prepare tasty sweets and dishes. Semolina flour is widely used by restaurants, caterers and Homemakers to prepare Indian and Continental dishes of today.

Comes from the heart or endosperm of the wheat grain. Durum wheat semolina is used for dried pasta because it is very high in gluten and because as semolina it is ground fairly coarsely, rather like ground rice, so it absorbs less water. It therefore dries faster whilst maintaining it's shape and will cook without falling apart. It needs no eggs and so from a commercial point of view is far easier to handle. In a domestic situation where the pasta is to be used fresh, it is not really suitable to be used on it's own as it can be dreadfully difficult to handle.

As mentioned above, it can easily be added to another flour, as an experiment if for no other reason. If buying semolina for this purpose, confirm that it is durum wheat semolina. In a supermarket, it probably won't be unless specified as such because it doesn't take top grade wheat to make a milk pudding.





12.5 % -13.5 %



Wet Gluten

27% 29%

Water Absorption Power

Min.60% - 65%

Sedimentation Value

23ml - 24ml


7.5% - 8.5%


Corase Semolina

Corase Semolina