Roasted Semolina With Bran Flakes
Semolina is the coarse wheat middlings of wheat. This coupled with bran flakes makes the perfect ingredients for a wholesome meal for any season. FoodThink Semolina with Bran Flakes is beautifully roasted until it gets a rich aroma and golden brown texture. Make nutritious upmas, halwas, uttapams, dhokla or whatever your tummy desires.
Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than the width of the wheat kernels. As the wheat is fed into the mill, the rollers flake off the bran and germ while the starch (or endosperm) is cracked into coarse pieces in the process. Through sifting, these endosperm particles, the semolina, are separated from the bran. The semolina is then ground into flour. This greatly simplifies the process of separating the endosperm from the bran and germ, as well as making it possible to separate the endosperm into different grades because the inner part of the endosperm tends to break down into smaller pieces than the outer part. Different grades of flour can thus be produced.
Discover the taste
Toss some into an upma or khichdi with fresh veggies
Fluff your dhoklas
Crisp it into Dosas and Idlis
Crunch some in Ladoos or Cookies
Blend it into a Sheera with your favorite Nuts
Health Benefits of FoodThink Semolina with Bran flakes
- Quick energy boost to keep you charged throughout the day
- Is naturally filling and digested slowly which can help in controlling fat and preventing overeating
- High iron content keeps bones strong and helps to beat anemia
- Bran flakes are a rich source of fiber and aids in digestion
- Low glycemic index makes it ideal for people with high blood sugar
Nutritional Analysis Per 100g
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- 1 cup FoodThink Roasted Semolina with Wheat Bran (about 100g)
- 1.5 cups water
- 1.5 tablespoons or less mustard seeds
- 1.5 tablespoons or less cumin seeds
- 1 tablespoon cooking oil or ghee
- Pinch of asafetida
- 1 chopped green chilli
- 1 swig curry leaves
- 1 tablespoon urad dal
- 1.5 tablespoon chopped ginger
- Small handful of sliced onions
- 1.5 tablespoons lemon juice
- 4-5 cashews (optional)
1. Since the semolina is already roasted, it can be used directly. Roast more if desired.
2. Heat oil in a pan and add the urad dal, mustard seeds, cumin seeds and cashews if desired and fry. Shortly after add the onions, chopped ginger and green chilli and curry leaves.
3. Sautee for 2 minutes and add a pinch of asafetida.
4. Pour the water and salt as required and wait for the water to boil. Once the water is boiling, pour the semolina into the water in a continuous stream, breaking any lumps.
5. Cover the mixture for a few minutes and let it cook until the water evaporates.
6. Open the lid, gently stir and let the upma cool for 1-2 minutes.
7. Your wholesome, delicious upma is now ready to eat!