Banshi or Kathiya semolina for upma - which one stays separate?

Both semolinas cook, but I get different results and I cannot tell whether it is the grain or my roasting. The Banshi version stays separate and slightly firm, while the Kathiya one turns creamier and clumps if I look away. I roast both in ghee until they smell nutty, same water ratio, same standing time. Is that difference genuinely varietal, or am I roasting one longer than the other without noticing? Interested in what people who cook with both have found.

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