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Best Semolina Recipes

Best Semolina Recipes

Top Rated Semolina Recipes

While baking this cake is a process, the final result is most certainly worth it. Not only is the streusel cake delicious, it can feed about 20 guests. Recipe courtesy of Lora Wiley, Diary of a Mad Hausfrau

The rava dosa is nothing but a delectable, crispy and easy to make counter part of the traditional dosa. The rava dosa is usually prepared with fine semolina, rice flour, and all purpose flour. Since the batter doesn't need any fermentation, these crepes can be prepared almost instantly. The addition of onions, chilies and coriander, increases the flavor quotient of the crepes and makes them quite irresistible.

Though they aren't in the classic Girl Scout logo shape, these shortbread cookies are as close to their classic Trefoils as you can get.


Semolina recipes

Use up semolina with our simple bakes, hearty dinners and delicious side dishes. Whether you want sweet or savoury, we have something to suit.

Semolina roast potatoes with garlic & thyme

Try this easy side dish for Sunday lunch - toss in semolina flour and roast with garlic and thyme until perfectly crisp and golden

Quick chilli cornbread

This spicy, dense bread is an ideal accompaniment for soup or chowder - it's ready in less than an hour

Ultimate pizza Margherita

Take your senses on a trip to Italy with this authentic pizza Margherita

Ivy House roast potatoes

A couple of tablespoons of semolina help make the perfect roast potato - serve with Sunday lunch or Christmas dinner

Parsnip pancakes with honey & mustard dressing

An impressive vegetarian main bursting with flavour - be sure to fry the pancakes just before serving so they stay crisp

Caramelised onion & bacon tart

Use a packet bread mix and some semolina to create a pizza-style base for this irresistible tart

Ricotta gnudi with sage butter

These light Italian dumplings, made from fine semolina, ricotta and nutmeg, make an elegant dinner party starter

Rustic strawberry tart

Try making your own shortcrust pastry with crunchy semolina. Top with juicy fruit and pinch the pastry round the edges to create a rustic finish


Recipe Summary

  • 2 ½ cups semolina flour
  • 1 pinch salt
  • 1 cup water, or as needed, at room temperature

Mix flour and salt in a large bowl or on a marble work surface. Make a well in the center.

Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.

Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.

Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.

Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite shapes.


Recipe Summary

  • 2 cups all-purpose flour
  • 2 cups semolina flour
  • 1 pinch salt
  • 6 large eggs
  • 2 tablespoons olive oil

Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.

Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.

Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Drain immediately and toss with your favorite sauce.


Top Rava Recipes | Best Sooji Recipes | Easy Semolina Recipes

Rava, also known as semolina or sooji (suji), is one of the most popular ingredients, used in Indian cuisines, all across the country. Renowned in the name of "cream of wheat", rava or semolina contains an umpteen number of nutritional elements, essential for your flourishing health, thus indulging in rava recipes will ensure you are lending your body a wholesome bowl of healthy and flavoursome dishes, enriched in the goodness of various vital nutrients.

Why rava or semolina is given so much importance in Indian cuisines? The first and foremost reason lies in semolina's nutrition values. Sooji is enriched in potassium and iron, along with protein content. So, it forms a balanced meal and helps you improve your heart condition. Not only that, semolina is also known to help you in losing weight and is a great remedy for diabetic patients. Along with its delicious taste, sooji caters you a low-calorie filling meal, it is a win-win for us, isn't it?

Rava is a constant ingredient in our kitchen for its quick nature in adopting flavours. Our top rava recipes can be made almost instantly and can be indulged as quick breakfast recipes as well, take upma for instance.

Apart from breakfast recipes, rava can be the most suitable ingredient for a low-calorie dessert fix. Rava kheer or sooji halwa, with its delectable taste and satiny smooth texture, has won our heart in the first try itself.

With the time of heat approaching, we all want to spend less time in kitchen. Thus, rava recipes are a sure way of rescue! So, take a quick look at our easy semolina recipes and let us know about your favourite top rava recipes.


What goes in Gujya recipe with suji and coconut

These are made with pantry/ kitchen cupboard staple ingredients, so anyone can give it a go, don't worry if I can you can too. The only hard part is just a waiting game!

● Ghee if you want to make vegan use any flavourless oil.

● Semolina fine or coarse aka sooji/suji or rava.

● Powdered or caster sugar, NOT icing sugar

● Desiccated or shredded coconut

● Cardamom and nutmeg powder

● Nuts such as almonds, pistachio, cashews, raisins and charoli

● Chandi ka Varq (edible silver foil) and dried rose petals for garnishing - optional


What is Semolina Bread?

When we talk about flour we normally are talking about soft wheat flour.

Soft wheat flour is the flour that is used for most of our baking needs, and what we consider normal flour.

Semolina refers to durum wheat which is a harder wheat that produces a harder flour.

Semolina bread is usually made of mostly semolina flour with a little bit of all purpose, or bread flour.

It tends to be a heavier, and more of a dense bread than what we are normally used to eating.

It is a substantial bread, with a very hearty and deep flavor with a nice crust.

Oftentimes semolina bread is covered in sesame seeds, giving it a distinctive look.

There are several desserts in the Middle East that use semolina flour and are usually dipped in simple syrup.

Some use finely ground semolina like ma’amoul cookies stuffed with either nuts or dates.

These cookies are especially eaten at the time of year when muslims celebrate their feasts.

Some desserts use the more coarse grind of semolina, such as basbousa, a very popular sweet.


Semolina Cake

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan. Sift together the flour, semolina flour, and baking powder. Set aside.

Cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition, until incorporated. Stir in the orange juice, orange zest, vanilla extract, and brandy.

Beat the egg whites in a clean, dry bowl until medium peaks form. Fold 1/3 of the beaten egg whites into the butter-sugar-egg yolk mixture until combined. Gently stir in 1/3 of the flour mixture. Continue adding the remaining egg whites alternately with the flour, folding in until just combined.

Stir in the coarsely chopped and finely chopped almonds. Pour batter into the prepared baking pan and sprinkle with sliced almonds.

Bake in preheated oven for 30 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until a toothpick inserted into the center of the cake comes out clean, about 15 minutes. Remove from oven and sprinkle with the tablespoon of brandy, if desired. Allow to cool completely before serving.

Semolina flour, derived from durum wheat, is available in health food stores and some supermarkets.


Top Rava Recipes | Best Sooji Recipes | Easy Semolina Recipes

Rava, also known as semolina or sooji (suji), is one of the most popular ingredients, used in Indian cuisines, all across the country. Renowned in the name of "cream of wheat", rava or semolina contains an umpteen number of nutritional elements, essential for your flourishing health, thus indulging in rava recipes will ensure you are lending your body a wholesome bowl of healthy and flavoursome dishes, enriched in the goodness of various vital nutrients.

Why rava or semolina is given so much importance in Indian cuisines? The first and foremost reason lies in semolina's nutrition values. Sooji is enriched in potassium and iron, along with protein content. So, it forms a balanced meal and helps you improve your heart condition. Not only that, semolina is also known to help you in losing weight and is a great remedy for diabetic patients. Along with its delicious taste, sooji caters you a low-calorie filling meal, it is a win-win for us, isn't it?

Rava is a constant ingredient in our kitchen for its quick nature in adopting flavours. Our top rava recipes can be made almost instantly and can be indulged as quick breakfast recipes as well, take upma for instance.

Apart from breakfast recipes, rava can be the most suitable ingredient for a low-calorie dessert fix. Rava kheer or sooji halwa, with its delectable taste and satiny smooth texture, has won our heart in the first try itself.

With the time of heat approaching, we all want to spend less time in kitchen. Thus, rava recipes are a sure way of rescue! So, take a quick look at our easy semolina recipes and let us know about your favourite top rava recipes.


Semolina Pudding

You may never had heard of semolina pudding, but it is a popular dish across the water in the UK, where it is served as a dessert after a school lunch. Find out more about this comforting, creamy treat.

A traditional school lunch in the UK is often followed by this traditional school 'pudding' (the British word for 'dessert').

Warming and nourishing, this dish contains lots of milk, giving it a smooth, creamy texture that's ideal for kids (just like British Rice Pudding).

Semolina pudding has always been a popular dish in Europe and actually dates back to Roman times. A Roman recipe book from around the 4th century AD refers to a semolina dish mixed with almonds, raisins and raisin wine.

Semolina pudding can be served hot or cold and is great either way, although when it's cold it tends to 'set' and be less runny! You can reheat cooked, cooled semolina by putting it in a saucepan with a little extra milk, then warming it gently over a low heat and stirring well.

And it doesn't JUST have to be served as a dessert - some people enjoy it for breakfast, instead.

What is semolina?

Semolina is made up of grains of finely milled wheat. Durum wheat - one of the world's most popular types of wheat - is used to produce semolina.

Tips for making semolina pudding

Semolina is meant to be smooth, so if yours develops lumps, try breaking them up with a whisk.

It also tends to thicken as it cooks, so if your semolina seems too runny, just cook it a little longer. If you've OVER cooked it and it's too thick, just stir in a bit of extra milk to loosen it up.

Variations

Whilst this simple dish of semolina, milk and sugar tastes great, there are lots of ways to make it even more interesting.

  • Fresh fruit (try chopped ripe peaches or sweet juicy berries)
  • Cooked fruit (applesauce is a good option)
  • Dried fruit (raisins work well, as do chopped, dried apricots)
  • Chocolate (either add cocoa powder to the dry semolina before you start cooking, or grate chocolate over the finished dish at the end)
  • Coconut (sweetened dessicated coconut tastes amazing)
  • Zest (try lemon, lime or orange zest with a dash of freshly squeezed juice).
  • Aromatic spices (nutmeg and cinnamon are our favorites - cardamom works well too!)

More school puddings

Here are some more delicious desserts traditionally served after lunch in UK schools


Semolina Flour Substitutes

Here’s why these 10 different flours can be excellent substitutes for semolina flour in your dish.

1. All-Purpose Flour

The most basic substitute and also the easiest to find in the grocery store is all-purpose flour. There’s a ton of choices, from many different brands. I personally like using this flour when making egg pasta. It’s easy to handle when kneading and it goes well with the rest of the ingredients. When substituting, just follow the 1:1 ratio.

2. Pastry Flour

If you like baking bread at home using semolina flour, how about you try pastry flour as a substitute. Although it’s lower in gluten content compared to semolina, it’s good to use when making soft baked dishes such as cupcakes, muffins and cookies.

If you like your bread more airy and fluffy, you can switch to pastry flour as it improves the texture and overall feel of the dough. When substituting, just use 1½ cups of pastry flour for every cup of semolina flour.

3. Bread Flour

Although its name suggests that this flour is solely for making bread, you can actually use bread flour with almost any pastries and baked dishes. This flour is perfect for making pizzas, focaccias and even pasta. Its high gluten content adds a more mealy bite to the dough once it’s cooked.

Bread flour is quite similar to semolina, since both come from whole wheat. The huge difference between the two is that bread flour is more grainy compared to semolina flour which is just a little coarse in texture. For substituting it in your recipe, just follow the 1:1 ratio which is 1 cup of bread flour over 1 cup of semolina flour.

4. Whole Wheat Flour

One of the favorite flours for pastry chefs is whole wheat flour. It’s pretty much the mother of all flours when you think about it. This flour is one of the most versatile variants that you can choose from, and it works with pretty much anything that you’re trying to make.

From bread to pastries, pasta to pizzas, and even desserts, it’s a no-fail game. I personally like using this for making bread since the aroma is pleasing, it has a nutty taste and a denser texture. For 1 cup of semolina, use 1 cup of whole wheat flour.

5. Whole Spelt Flour

Whole spelt flour is produced from whole spelt grains. It might not be the most popular flour for some, but spelt flour is excellent for baking bread and other dishes. I personally like using this because of the aroma and taste. It’s also rich in fiber and even has fewer carbs compared to other flours.

So if you’re trying to reduce your carb intake but can’t bring yourself to give up bread and pastries, switch it up with whole spelt flour. For substitution, just use 1½ cups of spelt flour over 1 cup of semolina flour.

6. Rye Flour

If you’re all about bread and bread rolls, rye flour is actually the best flour to use. We all know that semolina adds that wonderful flavor and texture, but rye flour can also do the same. Its color is on the darker side but the taste brings a more distinct sour flavor that is perfect for making sourdough bread.

It wins some extra points for its nutritional value because it’s packed with vitamins B and E, and has a lower gluten content. You can use the 1:1 ratio when substituting it in your recipes.

7. Rye Meal

If you prefer the purest form of rye instead, you can opt for rye meal. It’s basically the same as rye flour, however rye meal has retained its bran and germ. Compared to rye flour, rye meal is on the heavier side, and therefore creates much denser bread.

This choice is perfect when you like dense, filling bread. The taste of course is similar to regular rye flour – quite sour and nutty.

8. Almond Flour

If the reason why you can’t have semolina flour is because of gluten, then here’s a gluten-free choice for you. When making delicious dishes, try opting for almond flour instead. It works like magic without having to deal with gluten, extra carbs, and higher calories.

Whether you’re staying away from gluten or just trying to maintain a healthier diet, almond flour is a good choice. The substitution is simple, just follow the 1:1 ratio.

9. Rice Flour

I really like using semolina flour when I make homemade egg pasta. But did you know that rice flour will do just as well? In Asian countries, rice flour is widely used for making noodles. If you like a thicker and stickier pasta, opt for rice flour instead.

It’s simple to make at home and the results are rewarding and really worth the effort. Plus, you don’t need eggs to make noodles. Just water, salt, and rice flour.

10. High Gluten Flour

You’ll find this in most grocery stores. Apparently, high gluten flour is a mixture of different types of flour like oatmeal flour, buckwheat flour, whole wheat flour, rice flour, and all-purpose flour.

You’ll find this in most grocery stores. Apparently, high gluten flour is a mixture of different types of flour like oatmeal flour, buckwheat flour, whole wheat flour, rice flour, and all-purpose flour.

It’s preferred by bakers who want to bake chewy but moist bread (for example our favorite, bagels). You can find tons of variants in the grocery store, ranging from low to higher gluten content. . You can find tons of variants in the grocery store, ranging from low to higher gluten content.

What is semolina flour made of?

Semolina flour basically comes from a certain grain called durum wheat. In Italy and most parts of Europe, this type of flour is widely used for creating delicious bread, pasta, and pastries.

Is semolina flour the healthiest?

It’s one of the healthiest flours you can find. This flour is not only packed with flavor but also with great health benefits. It’s high in fiber, which aids digestion and is good for flushing out toxins. It’s also packed with protein and B vitamins that can help you maintain a healthy weight or maybe even shed some extra pounds.

Can I substitute cornflour with semolina?

That depends on the recipe that you’re making. If you’re making cornbread, you would still need to add the corn flavor to achieve the purpose of the recipe. But if it’s just for other baked dishes, semolina flour is a good substitute (especially for bread and other pastries).

Is semolina flour keto-friendly?

Although it’s packed with vitamins and nutrients, semolina flour is also packed with carbohydrates, which means it is not good for the keto diet. The keto diet is mostly focused on protein-rich foods. So adding semolina flour to your everyday meals might not be a good idea.

Is semolina flour gluten-free?

Unfortunately, no. Semolina flour comes from durum wheat which is packed with gluten. Because of its density it’s excellent to use with bread, pasta, and couscous. If you’re looking to cut gluten from your diet, try to look for other substitutes, such as almond flour.

Semolina flour is one of the best, most versatile flours that can be used for almost any recipe. But always remember that there’s a ton of flour choices out there waiting to be experimented with. As long as it doesn’t compromise taste, quality, and texture, substituting it with other flours shouldn’t be a problem.

Saurabh

I am a foodie and I also love cooking. This is my food blog, here you will find some really useful tips and recipes!