Roast Rawa is prepared by dry-roasting semolina until it develops a golden-brown color and a rich, toasty flavor. This process intensifies its natural nuttiness and makes it ideal for use in various dishes. Roast Rawa is commonly used in South Indian cuisine to prepare dishes like upma, kesari (a sweet semolina dessert), and idiyappam (string hoppers). It is valued for its versatility, as it can be used to create both savory and sweet recipes. Nutritionally, it provides carbohydrates for energy and is often used in combination with vegetables and spices to create balanced meals.