Kathiya Wheat Semolina Explained

Kathiya's dense, harder kernel behaves closer to durum wheat during milling, which is part of why semolina made from it tends to hold together well when cooked.

What to expect

Stays more separate when cooked, resisting the clumping a softer wheat semolina can fall into.
Suits upma and other dishes where a distinct, separate grain is wanted rather than a creamy result.
Behaves closer to durum semolina during milling, thanks to Kathiya's denser, harder kernel.
Costs more than semolina from a commodity wheat, for the same yield and scarcity reasons as Kathiya flour.
Worth the extra roasting attention if separate, distinct grains matter more to you than a faster, more forgiving cook.

One thread compares Kathiya and Banshi semolina directly for upma texture, worth reading if you are deciding between the two.

Picked this week

Kathiya semolina

Bagi Farm I · Bagi

Semolina Kathiya Wheat

$0.62 · 500 GM

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Kathiya semolina questions

Why does Kathiya semolina stay more separate in upma?: Its denser, harder kernel behaves closer to durum wheat during milling, which resists the clumping softer wheat semolina can fall into.
Is Kathiya semolina good for halwa?: It works, though its firmer texture suits upma better than a smooth, softer halwa.
Does Kathiya semolina need different roasting than Banshi?: Roast both until they smell nutty. Any texture difference is more about the grain than the roasting time.
Why is Kathiya semolina pricier than regular suji?: Lower yield and rain fed cultivation, the same reasons as Kathiya flour, not an added processing cost.

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