TRS Coarse Semolina( Sooji )500g

Coarse semolina, often called TRS Coarse Semolina or simply „coarse semolina,“ is a granular flour made from durum wheat. It’s popular in various cuisines, particularly for its versatility in cooking and baking. Here are some of its common uses:
1. Baking and Bread-Making
Coarse semolina is commonly used in bread recipes to give bread a slightly crunchy texture. It’s ideal for recipes like Italian bread or focaccia, where a hearty crumb is desired.
It can also be added to pizza dough for a crispier crust and a bit of extra flavor.
2. Traditional Desserts
In Indian cuisine, coarse semolina is a primary ingredient in halwa and kesari – sweet puddings made by roasting the semolina with ghee (clarified butter), sugar, and nuts.
It is also used in Middle Eastern and Mediterranean sweets like basbousa or revani.
3. Pasta and Gnocchi
The coarseness of this semolina makes it excellent for homemade pasta and gnocchi, as it helps hold the dough together and provides a pleasant chewiness.
4. Porridge and Soups
In many cuisines, coarse semolina is cooked into a thick, creamy porridge for breakfast or as a base for stews and soups.
5. Coating and Binding
Due to its gritty texture, coarse semolina is perfect for coating foods before frying, such as in cutlets or croquettes. It adds a crisp outer layer when fried or baked.
Note: When using coarse semolina, it’s essential to remember that its coarse grind can absorb more liquid than fine semolina or regular flour, so recipes might need some adjustments to get the right consistency.
TRS Coarse Semolina is known for its consistent quality, making it a reliable choice for various cooking needs. Let me know if you’d like a recipe or further tips on using it!