Semolina

[sister herb]

Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings, and couscous. The term semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains, such as rice and maize.

Semolina is derived from the Italian word semola, meaning 'bran'. This is derived from the ancient Latin simila, meaning 'flour', itself a borrowing from Greek σεμίδαλις (semidalis), "groats". The words simila, semidalis, groat, and grain may all have similar proto-Indo-European origins as two Sanskrit terms for wheat, samita and godhuma. Semolina may also be a loan word from the Semitic root smd – to grind into groats (Arabic: سميد‎ samīd).

Semolina made from durum wheat is yellow in color. Semolina is often used as the base for dried products such as couscous, which is made by mixing roughly 2 parts semolina with 1 part durum flour (finely ground semolina).

Broadly speaking, meal produced from grains other than wheat may also be referred to as semolina, e.g. rice semolina, or corn semolina (more commonly known as grits in the U.S.).

When semolina comes from softer types of wheats, it is white in color. In this case, the correct name is flour, not semolina. In the United States, coarser meal coming from softer types of wheats is known also as farina.

Savory

Boiled semolina turns into a porridge, known in some areas as Cream of Wheat. In Germany, Austria, Hungary, Bosnia, Bulgaria, Serbia, Slovenia, Romania and Croatia, semolina is known as Grieß (a word related to "grits") and is mixed with egg to make Grießknödel, which can be added to soup. The particles are fairly coarse, between 0.25 and 0.75 millimeters in diameter.

In South India, semolina is used to make savory foods, like rava dosa and upma, or puddings, like kesari or sheera. It is sometimes also used to coat slices of fish before it is pan-fried in oil, to give it a crispy coating.
In much of North Africa, durum semolina is made into the staple couscous. Semolina is a common food in West Africa, especially among Nigerians. It is eaten as either lunch or dinner with stew or soup. It is prepared just like eba (cassava flour) or fufu with water and boiled for 5 to 10 minutes.

Sweet

Dutch semolina pudding with a redcurrant sauce

Whipped semolina and redcurrant dessert

In Germany, Austria, Hungary, Bosnia, Bulgaria, Serbia, Romania and Croatia, semolina is cooked with water or milk and sweetened with squares of chocolate to make the breakfast dish Grießkoch or Grießbrei. In the Netherlands, it is called griesmeelpap, although there is usually no chocolate in it, and it is more a dessert than a breakfast dish. Sweetened semolina, boiled in water or milk into a firm porridge and subsequently refrigerated, is popular in northwestern Europe as a dessert called semolina pudding. It is often flavored with vanilla and served with jam or redcurrant sauce.

In Sweden, Estonia, Finland, Lithuania, Latvia, Poland, Ukraine and Russia, it is eaten as breakfast porridge, sometimes mixed with raisins and served with milk. In Swedish it is known as mannagrynsgröt, or boiled together with blueberries, as blåbärsgröt. In Sweden, Estonia, Finland and Latvia, for a dessert usually eaten in summer, semolina is boiled together with juice from berries and then whipped into a light, airy consistency to create klappgröt (Swedish name), also known as vispipuuro (Finnish name) or mannavaht (Estonian name). In the Middle East, it is used to make desserts called harisa, or so-called basbosa or nammora.

In Pakistan and North India, semolina is used for such sweets as suji halwa. Such a preparation is also a popular dessert in Greece (halvas) and Cyprus (halvas or helva). In Greece, the dessert galaktoboureko is made by making a custard from the semolina and then wrapping it in phyllo sheets. In Cyprus, the semolina may be mixed also with almond cordial to create a light, water-based pudding. In Turkey ("Helva"), Bulgaria ("Halva"), Iran ("Halva"), Pakistan ("Halva"), and Arab countries, halawa is sometimes made with semolina scorched with sugar, butter, milk, and pine nuts.

Basbousa (North African and Alexandrine harisa) is made chiefly of semolina. In some cultures, it is served at funerals, during special celebrations, or as a religious offering.

 

[sister herb]

Lemon Semolina Cake

125g unsalted butter, softened
1 tablespoon finely grated lemon rind
1 cup caster sugar
2 eggs
2/3 cup semolina
1 1/2 cups self-raising flour, sifted
1/2 cup milk

Lemon syrup
1 cup caster sugar
1/2 cup lemon juice, strained
1 small lemon, thinly sliced

1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm round (base) springform cake pan. Line base and side with 2 layers of baking paper.
2. Using an electric mixer, beat butter, lemon rind and sugar on high speed until pale and creamy. Add eggs, 1 at a time, beating between each addition. Stir in semolina, flour and milk.
3. Spread mixture into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean.
4. Meanwhile, make lemon syrup: Place sugar, lemon juice and 1/2 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Add lemon slices. Increase heat to high. Bring to the boil. Boil, without stirring, for 4 to 5 minutes or until mixture thickens.
5. Transfer lemon slices to a plate. Pour half the syrup over cake. Stand for 15 minutes. Turn out on to a plate. Arrange lemon slices over cake. Serve with remaining syrup.

Source: http://www.taste.com.au/recipes/20192/lemon semolina cake

 

[sister herb]

Syrian Ma’amoul/Date Semolina Cookies

Ingredients
1 cup (185g) semolina (see note)
1 cup (150g) all purpose flour
2 tbs caster sugar
(2 tbs milk powder, optional)
1/4 tsp baking powder
125g butter


Filling
1 cup (160g) pitted dates, chopped
2 tbs water
2 tbs butter
Icing sugar to dust

Method
1. Combine semolina, flour, sugar, (milk powder) and baking powder in a bowl and mix with 125g of soft butter to make smooth dough. Cover with plastic wrap and place in the fridge overnight to rest.
2. Combine dates, water and 2 tablespoon of butter in a saucepan over low heat. Cook, stirring occasionally, for 10 minutes or until dates soften. Set aside to cool.
3. Preheat oven to 180 C. Spoon 1 1/2-tbs of dough into moulds (see note). Use your fingers to press pastry firmly around bases and sides of moulds, leaving a small hollow in the centers. Spoon date mixture into it, seal well with dough.
4. Bake in oven for 10 minutes or until golden. Set aside to cool and dust with icing sugar.

Notes
Semolina is durum wheat flour that is more coarsely ground than regular flour.
Special Ma’amoul cookie moulds can be substitute with baking trays for mini-muffin; those are available from kitchenware shops. Or you could just form balls or any shapes from dough and press hollow with your thumb, fill with date mixture and bring edges together to seal well.
Normally these cookies are filled with dates or nuts. It can be filled with a variety of nuts, but is best made with walnuts, pistachios, or almonds.

Source: http://www.nakedplateblog.com/2011/07/ma’amoul-–-dates/

 

[sister herb]

Karabij Halabi/Syrian cinnamon ‘n nuts semolina cookies

Traditionally, these cookies are shaped like little footballs. You can make them as open-faced cookies – to maximize on the texture and the presentation of the filling. Anyway you shape these cookies, they’ll be equally delicious.

Dough
4 cups fine semolina
1 cup unsalted butter, cut small cubes
1 tsp mahlab (if you can’t find mahlab, try to add another infusion here. Vanilla works well.)
100ml water or milk, add a little at a time, or more if necessary, enough to bring the dough together

Filling
325g mixed nuts, walnuts, pistachios, pecans, crushed
¾ cup sugar
1 tsp cinnamon powder

Preheat oven to 300 F/150 C, pending on the strength of your oven.
Make dough my mixing semolina with butter and mahlab. Add enough water or milk to bring the dough together. Wrap dough in plastic wrap and allow to rest in fridge for 30 minutes.
Make filing by placing all ingredients in mixer and quickly pulsing until nuts are coarsely chopped. Season to taste with more sugar and cinnamon, if you wish.
Shape cookies by makes small palm-sized balls – with the size of my hands, my dough portion yields 46 in total. Make a hole and enlarge the crevice enough to hold the filling.
Fill each “cup” with approximately 1 tsp of the cinnamon-nut filling and place on parchment-lined sheet pan.
Bake in preheated oven for 20 minutes. Allow to cool.
Enjoy with sweet cinnamon-clove tea.

Yields 46 cookies

Source: http://www.legourmandc3.com/2010/09/26/karabij-halabi/

 

[sister herb]

Semolina Almond Cookies

Preheat your oven to 325 degrees F/160 C.

Ingredients:

• 1/2 cup butter
• 1/4 cup almond paste (see Note)
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 egg
• 1 teaspoon vanilla
• 1.5 cup semolina flour
• almonds for the topping

All you do is add the ingredients while stirring with your electric mixer until there are no more ingredients to add. Then you hand roll little almond shapes out of the dough, top each cookie with almonds, and pop them in the oven for 15 – 2o minutes. Take them out when they are firm and the bottoms have just started to turn gold.



The recipe recommends that you put a whole almond in the middle of each cookie but slivers use well too.

Source: http://vividgreens.wordpress.com/2010/11/24/semolina-almond-cookies/



Note: Almond paste

Almond paste is a key ingredient in marzipan and many other European-style candies and pastries. It can be expensive to buy in stores, but it's easy to make at home.

Yield: 1 lb (2.5 cups) almond paste

Ingredients:

• 1.5 cups whole blanched almonds
• 1.5 cups powdered sugar, sifted
• 1 large egg white, lightly beaten, at room temperature
• 1/2 tsp almond extract (optional)

1. Place the whole blanched almonds and 1/2 cup of the powdered sugar in a large food processor (at least 7 cups in volume) fitted with a steel blade. Process the nuts and sugar until the nuts are very finely ground, stopping periodically to scrape the sides of the processor bowl. The sugar will help prevent the nuts from turning into almond butter, but still be careful about overprocessing.
2. Once the almonds are very finely ground, add the rest of the powdered sugar and pulse until it is completely mixed into the ground almonds.
3. Stop the processor and add the egg white and the almond extract, if using. Turn the processor back on and process the almond paste until it comes together in a clump in the food processor.
4. If it seems very sticky, add a little more powdered sugar, a spoonful at a time, until it is smooth.
5. You can use the almond paste at once or wrap it to use at a later date. Wrap it tightly in plastic wrap and then store it in a zip-top bag. Wrapped this way, the almond paste can be kept for up to 3 months in the refrigerator or 6 months in the freezer. Make sure to bring the almond paste to room temperature before using it in recipes.

 

[Tabassum07]

Keep them coming sis, these are really good and healthy recipes

 

[sister herb]

Sure. Cookies are good for your health.

 

[sister herb]

By the request of one sister:

Egyptian Basbousa Semolina Cake

Ingredients

• 1-¼ cups of semolina
• ½ cup of flour
• 1-½ cups of natural unsweetened shredded coconut
• 1 cup of milk
• ¾ cup of sugar
• 1 egg
• 1 teaspoon of almond extract
• 1 teaspoon of baking powder
• 8 tablespoons of butter (4oz)
• 1 cup of water
• 1 cup of sugar
• 2 tablespoons of lemon juice
• 1 tablespoon of rose water

Directions

Step 1: Preparing the Cake

1. Mix together the semolina, flour, coconut, sugar & baking powder.
2. Melt the butter
3. Beat the egg.
4. Add the milk, egg, melted butter and almond extract to the dry mixture and mix until combined and smooth.
5. Prepare an 8x11 pan. Generously butter the pan.
6. Transfer the mixture into the baking pan.
7. Using a sharp knife, cut the Basbousa into diamond shapes.
8. Preheat the oven to 350 F/175 C.
9. Bake for 30-40 minutes or until golden brown.
10. Retrace the cuts made prior to baking with a knife.
Step 2: Making the Syrup

1. Bring to boiling point the water, sugar & lemon juice.
2. Once the syrup reaches boiling point, reduce the heat to medium-low and let it simmer for 5-6 minutes.
3. After thickening the syrup a little bit by simmering it, add the rose water and let the syrup simmer again for another 1-2 minutes.
4. Transfer the syrup into a measuring jug and let it cool down.

Step 3: Soaking the Cake with Syrup
1. Pour the syrup on the Basbousa and decorate with shredded coconut.

Source: http://www.cookingwithalia.com/desserts/basbousa.html

 

[sister herb]

Rava Kesari/Semolina Pudding

• 1 cup semolina
• 10 raisins
• 10 cashew nuts
• 1 cup ghee
• 1 tsp ground cardamom
• 1 ½ cups sugar
• 1 tsp orange food colour (optional)

Cooking instructions for Rava Kesari:

• Empty the cup of semolina into a sauté pan and roast it briskly for 10 seconds, stirring constantly, until they heat up; remove from heat and set aside.
• Pour in ¼ cup the ghee into a deep-bottomed saucepan and heat it up.
• Throw in the half each of the raisins as well as cashew nuts and fry them for several minutes or until they turn golden.
• Pour in rest of the ghee and scatter the roasted semolina into it.
• Stir them all together until mixed properly and cook for 10 minutes, while stirring the mixture from time to time.
• Pour in few drops of orange food colour and stir it into the mixture until distributed evenly.
• Cook further for 5-8 more minutes or until it thickens considerably and reduce it to a simmer.
• Continue to cook over gentle flame for 10 minutes, while stirring it often to stop any formation of clumps.
• Sprinkle the sugar into it, followed by a dash of ground cardamom and give them a nice stir to mix well.
• Cook for 10 more minutes, while stirring continuously, until the sugar dissolves completely and stir in rest of the ghee until fully incorporated.
• Fold in rest of the raisins and cashews until they are distributed evenly throughout the mixture and transfer the pudding into serving bowls.
• Stud each serving with extra cashews and raisins to garnish.
• Serve warm.

Source: http://www.recipemash.com/dessert-p...rts/how-to-cook-rava-kesari-semolina-pudding/

 

[sister herb]

Note that in recipe of Rava Kesari/Semolina Pudding one ingredient is ghee. You find recipe for homemade ghee from:

http://turntoislam.com/community/th...ooking-easier-to-you.92121/page-3#post-614375

(post 58).

 

[sister herb]

Semolina, Coconut and Marmalade Cake

¾ cup sunflower oil
1 cup freshly squeezed orange juice
½ cup orange marmalade
4 eggs
grated peel of one orange
1/3 cup superfine sugar
¾ cup shredded dried coconut
¾ cup all-purpose flour
1 cup + 1½ tbsp semolina
2 tbsp ground almonds
2 tsp baking powder

To serve: greek yogurt with one or two drops orange blossom water (Note: I have found that different brands of orange blossom water are stronger than others so add only a bit, taste and add more if you wish).



Soaking syrup:
1 cup superfine sugar
½ cup + 1½ tbsp water
1 tsp to 1 tbsp orange blossom water, to taste

Method:
1. Whisk oil with orange juice, marmalade, eggs and orange peel until marmalade dissolves. In a separate bowl whisk flour with semolina, almonds and baking powder. Add dry ingredients to wet ingredients and mix until well combined. Mixture should be runny.
2. Divide batter between two 1 L loaf pans (or one large loaf pan) that has been greased and lined with waxed paper. Bake in a preheated 350 F/175 C oven for 45 to 60 minutes for small cakes or 60 to 75 minutes for larger one or until a meat thermometer inserted into the middle of the cake reads 185 F/85 C.
3. When cakes are almost baked, place sugar and water for syrup in a small saucepan and bring to a boil. Remove from heat. Add orange blossom water to taste. As soon as cakes are done, start brushing them with hot syrup using a pastry brush. Do this a few times allowing syrup to soak in. Be sure to use all the syrup.
4. When the cakes have cooled down remove from pans and cool completely. Serve with Greek yogurt flavoured with a few drops of orange blossom water if you wish.

Makes 2 cakes



Source: http://nonaseyes.wordpress.com/2013/02/09/semolina-coconut-and-orange-marmalade-cake/

 

[sister herb]

"Lebanese Nights" Semolina Pudding (Layali Lubnan)

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 8-10 for dessert


For the pudding

• 4 cups low fat or whole milk (not skim)
• Heaping 1/2 cup coarse semolina
• 1/4 cup raw sugar
• 1 tsp vanilla extract
• 1/2 tsp orange blossom water (See Note)
• 1/4 tsp rosewater (See Note)

For the topping

• 500ml whipping cream (light whipping cream also works)
• 2 tsp raw sugar
• 1 tsp vanilla
• 1/3 cup dried apricots, sliced
• 1/3 cup pistachios, roughly chopped

For the sugar syrup

• 1 cup white sugar
• 2 cups water
• 1 tbsp lemon juice
• 1/2 tsp orange blossom water
• 1/2 tsp rosewater

Method

1. Heat the milk in a heavy-bottomed pan over medium heat until it's warm to the touch. Stir in the semolina and sugar, and continue stirring occasionally until the mixture reaches a gentle boil.
2. Continue stirring the milk and semolina for 5-6 minutes, until it coats the back of a spoon well, and resembles a thin porridge (it will thicken as it cools). Spread it in a pan of your choice (a 10" pyrex or circular serving dish are both great). Let stand to reach room temperature, or place in the fridge for 15 minutes.
3. Whip the cream, sugar and vanilla together until thick and fluffy. Spread the cream over the top of the semolina, making about a 3/4-inch coating. Reserve remaining cream for something decadent. Garnish with chopped pistachios and apricots. If serving immediately, let stand at room temperature while you make the syrup. If serving later, cover with plastic wrap and store in the fridge until ready to use.
4. Combine the water and sugar in a small saucepan, and bring to a boil over medium-high heat. When it starts to boil, stir in the lemon juice, and continue boiling 8-10 minutes until it has become syrupy enough to coat the back of a spoon. Remove from heat and stir in the orange blossom and rose waters.
5. Serve the pudding at room temperature with a generous drizzle of syrup on top.

Note: As substitutes you can use vanilla and almond extracts if you can´t find rosewater and/or orange blossom water.

Source: http://www.wanderingspice.com/2013/01/31/lebanese-nights-semolina-pudding/

 

[sister herb]

^^ This could be great for iftar menu.

 

[sister herb]

Strawberry Apricot Semolina Pudding

Ingredients

330 ml milk
1/2 cup sugar
4 tbsp semolina (rava)
20 strawberry (See Note)
4 fresh apricot

Method

1. 
   
2. Combine the milk and the 3 tsp sugar in a pan and bring to boil.
3. Gradually add the semolina and stir continuously on a slow flame, till it turns to thick and creamy mixture.
4. Remove from the flame, keep aside to set for 10-15 minutes.
5. In a blender, combine the strawberries, apricots and the remaining sugar, and blend to a smooth puree.
6. Transfer in a bowl and keep aside.
7. Blend the semolina mixture to a fine past.
8. Add to the fruit puree, mix well.
9. Beat the mixture with a hand mixer to incorporate more air.
10. Divide the mixture into equal portions.
11. Pour the mixture into the individual bowls and set in a refrigerator for 3 hour or till set.
    

Source: http://www.tarladalal.com/Strawberry-Apricot-Semolina-Pudding-34202r

Note: You can use also other berries or fruits. For example use 6 -7 fresh apricots if not using strawberries.

That one looks similar what we make in my country, usually using lingonberries. I call it by names vispipuuro or puolukkapuuro (now again one sister here is calling my language as tongue twisting ).

 

[sister herb]

Rawa/Semolina Laddoo

Ingredients :
Rawa/ Semolina/Suji - 1 cup
Sugar - 1 cup
Ghee - about 4 tbsp.
Milk - about 1/2 cup
Cardamom powder - 1 tsp.
Cashew nuts, pistachios and almonds - 1/2 cup (finely chopped)
Raisins - 1/3 cup(finely chopped)
Dates - 5 (chopped)
Grated fresh coconut - 25 gms/1/2 cup

Method :
Heat 1 tblsp. of ghee in a kadai/wok. Once the ghee is hot enough, simmer the flame and roast all the chopped nuts, dates and raisins. Once the raisins balloon up, remove. Then roast the grated coconut. Remove once done. Keep all these aside.

Add the remaining ghee and roast the Rawa till its well roasted and aroma starts coming out. Note that while roasting the semolina make sure the flame in simmered completely or else there are chances for the rava to get burnt.

After, rawa is well roasted, add sugar, roasted nuts, dates and coconut. Keep stirring altogether continuously for about 5-7 minutes. Add just the required amount of milk to combine all the ingredients to form a ball (ladoos).

When you can form a ball, remove the mixture onto a plate. When it is still warm make balls or laddoos as quick as possible.

How to roll the laddoos, take little cold milk on a flat plate, dip both of your hands in there, then roll the laddos, you won't feel the heat from rawa. Take a little mixture, press between your right hand. Then take a drop of ghee on your left palm, roll the lump of rawa with both hands as shown in the bottom pics. This way, you will get a perfect round laddoo. For every laddoo, repeat the whole process.


Tips :
While roasting the Rava, make sure you have the flames in sim, else there is a chance of the rava getting over roasted.

Its enough to add only the required amount of milk to get you form balls.

Since we add milk, its best to consume within 5 days of making them. If you store them in fridge, you can have them for a week.

Source: http://riappyayan.blogspot.fi/2011/10/diwali-sweets-rawa-or-semolina-laddoo.html

 

[sister herb]

Badam Suji Halwa

Badam Suji Halwa is nothing but Semolina Almond Pudding! Suji Halwa is also called as sheera, rava halwa and so on. Also Almonds are called as badam in India. Badam Suji Halwa is such a popular dessert that it is made across all households in India.


Total Time: 10 to 15 mins
Serves: 3 to 4 people

Ingredients:

1. 10 to 12 almonds crushed (you can use pestle mortar)
2. 3 tbsp ghee (clarified butter)
3. 1/2 cup sugar
4. 4 cup milk
5. 2 cup roasted semolina
6. 3 tbsp milk powder (optional)
7. 2 tbsp almond powder (whole almonds grounded into a processor)
8. 2 green cardamom freshly grounded with skin
9. 1/2 ripe banana sliced into thin round slices
10. a pinch of salt

Method:

Roast slightly semolina on a pan for 2 to 3 mins on low flame. Keep this aside. Take another pan add ghee and place it on low flame.



Add crushed almonds and saute.



Add milk and allow to boil.



After 5 to 6 mins put cardamom powder. Add sugar also add more if more sweeter required.



Add chopped banana slices and salt.



Now add the roasted semolina and keep stirring continuously. Else it might stick to the bottom. Once the semolina absorbs milk and start getting thicker. You will see the texture changing. The pudding should be uniform and smooth. Switch off the gas.



Garnish with few roasted almonds. Your Badam Suji Halwa is ready serve warm.

Tip:

• You can also add roasted semolina to the ghee. Later add milk and other ingredients. Many people follow this way also. Bottomline is the mixture should be even and lump free.
• You can add your choice of nuts or saffron.
• Instead of milk you can use water also.
• Ensure all the time flame is on low mode or your halwa will get burnt.

Source: http://www.flavorsofmumbai.com/badam-suji-halwa/

 

[friend263]

we can also make dosa and idli from semolina. also when we make suji halwa we can add 2 or 3 eggs in the halwa and it just tastes awesome

 

[sister herb]

we can also make dosa and idli from semolina. also when we make suji halwa we can add 2 or 3 eggs in the halwa and it just tastes awesome

Waiting your recipes.

 

[friend263]

here's the recipe for suji idli.ingredients for rava idli
1 cup sooji/rava/semolina
½ cup yogurt, fresh or sour
one tbs enofruit salt
2.5 to 3 tbsp water or more - add accordingly & as required to get a medium consistency batter, which is neither thick nor thin.
1 green chili, chopped
½ inch ginger, finely chopped
10-12 cashews, chopped
2 to 3 tsp ghee or oil for roasting the rava
1 tsp oil for frying the cashews
salt as required
tempering:
1-2 tsp oil
1 tsp mustard seeds
1 tsp chana dal
10-12 curry leaves, chopped
Instructions
heat 2 tsp ghee or oil in a pan. add the rava/sooji and roast in the ghee or oil till they become aromatic and change color.
keep on stirring often when roasting them. remove the roasted rava in a mixing bowl and keep aside.
in the same pan, heat 1 tsp oil again and fry the cashews in the ghee.
remove and add the fried cashews to the rava in the mixing bowl.
in the same pan, add 1 tsp oil more and heat it.
splutter mustard seeds. then add chana dal, curry leaves & fry till the chana dal become golden.
then add this whole mixture to the roasted rava. add curd/yogurt along with chopped ginger, green chilies and salt.
add water as required and make a batter which is neither thin nor thick.
keep aside covered for 20-30 mins.
heat water in a steamer, electric cooker or pressure cooker.
just before steaming, add eno fruit salt in the batter and mix well.
pour the rava idli batter in greased idli moulds.
place the idli stand in the electric cooker, steamer or pressure cooker steam the rava idlis for 10-12 mins or more till a tooth pick inserted in the idlis come out clean.
remove the rava idlis from the mould and serve the steaming hot rava idlis hot with idli podi or with your favorite coconut chutney and sambar.

 

[sister herb]

Moroccan Semolina Sweet Rolls with Nigella and Sesame Seeds

Twelve 3.5" rolls


Ingredients
2 1/2 cups white flour
2 cups fine semolina flour
1 teaspoon salt
5 tablespoons sugar
5 tablespoons butter, softened
1 egg
1 1/2 tablespoons yeast
1 1/4 cups warm milk
---- For Decorating the Rolls ----
1 egg beaten with 1 tablespoon butter
1 to 2 teaspoons sesame seeds
1 to 2 teaspoons nigella seeds

Preparation:

Dissolve the yeast in a little of the warm milk and set aside to proof for five minutes.

In a large bowl, combine the flours, salt, and sugar. Add the butter, egg, dissolved yeast and the rest of the milk. Mix to form a soft, sticky dough. If necessary, add a little more milk or flour to achieve that consistency.

Knead the dough on a lightly floured surface (or with a mixer and dough hook) for about 10 minutes, or until smooth.

Ideally you want the dough to remain soft and a bit sticky, so use as little flour as necessary during the kneading. The dough will lose its stickiness after it rises.

Transfer the kneaded dough to a large, oiled bowl and turn it over once to coat it with oil. Cover the bowl with a towel and leave the dough to rise in a draft free area until doubled in volume. Usually this takes about 1 1/2 hours but it may be longer if the room is cool.

Punch down the dough and turn it out onto your work surface. Shape small handfuls of dough into smooth balls and place them on an oiled baking pan. Lightly flatten the tops of the dough, cover with a towel, and leave to rise another hour (or longer), until very puffy and light.

Preheat your oven to 425 F (220 C). Brush the tops and sides of the rolls with an egg wash and sprinkle the tops with sesame and nigella seeds.

Bake the rolls for 15 to 20 minutes, or until golden brown. Transfer the rolls to a rack, cover loosely with a towel and leave to cool.

Serve the semolina sweet rolls with butter, jam or soft cheeses. Or, split the rolls horizontally and stuff with sandwich fillers.

Source: http://moroccanfood.about.com/od/breadandrice/r/Moroccan-Semolina-Sweet-Rolls.htm