Semolina (sooji) is made from hard durum wheat. It is the starchy endosperm part only which is separated from the bran and the wheatgerm and then milled into flour. This is not just an Indian flour but has many uses all over the world; it is used to make pasta in Italy and semolina pudding in English schools.

In India it is used for making rava dosa (a quick version of a dosa that doesn't need fermentation). I have used it mixed in with atta flour to make pooris. It is also used for making sooji halva and Indian sweet made from semolina and ghee, and then flavoured with nuts or fruit or coconut etc.