Semolina is the inner, granular, starchy enosperm of wheat (not yet ground into flour). There are two main types of semolina. Durum semolina, made from hard wheat, is used to make pasta and couscous. Soft wheat semolina, also known as farina or by the trade name Cream of Wheat, is used as a hot breakfast cereal and for desserts such as semolina milk pudding. In North India, semolina is known as suji; in South India, rava.