Semolina or Sughee is the coarse, purified wheat middlings made from durum wheat, a hard variety of wheat quite unlike the wheat used to make bread. Durum wheat is commonly used in the making of pasta, breakfast cereals and puddings. Semolina is the gritty, coarse, fibre-rich particle of wheat left behind after the finer particles of flour have passed through the refining process.
Semolina can be made into many yummy dishes, sweet or savoury. And here is one of them J
160gm of semolina flour
2 liters of water
3 screw-pine leaves (knotted)
250ml of full cream milk
300gm of pumpkin (peeled & cut into cubes)
180gm of sugar
¾ tsp of salt
§ Pour the 2 liters water into a pot and boil the pumpkin and screw-pine leaves till the pumpkin is soft.
§ Add in the sugar. You may add or reduce the sugar to your liking. Add in the salt.
§ When the sugar has melted. Pour in the semolina in a steady stream while continuing to stir. This is to prevent the flour from clumping.
§ Add in the milk and bring to boil for some time. Add more water if the porridge is too thick.
Note: The semolina grain will continue to expand while cooling. It might become pudding like. Just add some hot water and heat it up again