n South India, semolina is used to make such delicacies as rava dosa and upma. In North India it is used for sweets such as suji halwa. A popular dessert in Greece ("Halvas"), Cyprus ("Halouvas" or "Helva"), Turkey ("Helva"), Iran ("Halva"), and by Arab countries ("Halwa") is sometimes made with semolina scorched with sugar, butter, milk and pine nuts. In some cultures, it is served at funerals, during special celebrations or as a religious offering. In much of North Africa and the Middle East, durum semolina is made into the staple couscous.
Semolina also known as