Semolina is a very gritty, coarse type of flour, usually made from wheat however the term is also applied to maize. It contains the nutritious heart (endosperm) of the grain, which is left behind during milling when the finer flour is sifted. Semolina is made from durum wheat, a hard variety of wheat quite unlike the wheat used to make bread. Durum semolina is commonly used in the manufacturing of pasta because of its high gluten content, which gives the pasta its pleasant taste and ensures that it retains its shape during the cooking process.
Sooji in Roman Urdu