Modern milling of wheat using steel rollers requires three or four iterations of grinding to obtain finely milled flour. At first, once the wheat is fed into the mill, bran and germ get detached and endosperm part is broken into coarse granules. Through sifting process, these granules are separated from the bran. The granules, known as semolina, are classified based on the coarseness and size of granules. Thick and medium granules are known as Moti Suji. Moti Suji is usually prepared from hard wheat like durum wheat. It is largely used for the preparation of pasta, gnocchi, couscous.
Benefits of Moti Suji