Tuesday, January 21, 2014

Suji Cookies


Peanut cookies, pineapple tarts, chocolate chilli cookies and here's to suji cookies which does bring back memories about how my whole family would sit in a straight line and help mum to make. Interesting and fun I've have to say. Mum made the dough, we chopped the cherries, lined the baking tray and rolled the dough into tiny balls. Simultaneously, we threw a few of the unbaked balls into our mouth while mum was busy opening and closing the conventional round oven to check if cookies are already nice and crunchy. For sure those memories lingers on. How to forget anyway? Each year before Deepavali, we looked forward to making suji cookies. 


However, over the years, age has taken a toll on mum. We too have down-scaled on grand Deepavali or even for other festivals (Ulunthu Vadai, Rice Vadai, Mango Sticky Rice & Semolina Ladoo) celebration. These Suji cookies were baked, not for any other reason, perhaps to walk back down memory lane and after so long, its nice to get back a hands-on experience. That's it. I made just a small batch because gone are days when kids are enthusiastic about helping mums. They love the social media attention, some of course are busy studying for their best future or whatever other reasons. So, it had to be me, myself and I for making. By far, these suji cookies are slight different, in the sense that I used semolina/suji flour (Sujee Cake) and the rest are pretty much the same ingredients. Ghee. self-raising flour and castor sugar, and cherries for beautifulness. More sugar or more ghee, that's basically up to you, but remember, these days many are quite particular on overly sweet cookies and the other is that dough must come together to be pinched and tightly rolled into small balls. 

Ingredients
1/4 cup ghee or butter
1/2 cup self rising flour
1/4 cup semolina flour
1/4 cup castor sugar
Cherries - chopped . 
Method
Except for cherries, combine all the ingredients. 
Mix together to form a dough.
Pinch bit by bit and roll into small balls. 
Place the balls apart from each other on baking tray lined with baking paper.
Press cherry on each ball. 
Bake at 160C for 20 minutes or till cookies are golden yellow.  
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25 comments:

  1. Wow looking so yummy I love it <3
    www.homesweethome.in

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  2. You are on roll, Nava!! Loving this baking phase on your blog :)
    As for the cookies!! I sure am going to try them :)

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  3. Wow Nava . Looks you are on the baking spree. Loving all your recipes

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  4. Are these man Khatai.. !!!!
    Keep in touch
    www.beingbeautifulandpretty.com

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  5. Wow, you are a good baker too!! all rounder! =)

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  6. well made colorful cookies, love it!!!

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  7. This biscuits are there in my to do list. when i will do i dont know. When i saw this in my reading list i was super excited to see your biscuit,. Yours turned out perfect. Well done.

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  8. hmm many things can bring our memories back to childhood.this is one among that for u i guess.colorful cookies.

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  9. these look so easy and so crunchy... always cookies of childhood do give a smile... keep the baking recipes coming... loving it...

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  10. wow, so attractive and cute little cookies....

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  11. When I was a kid, I would dig out the cherry on top and eat that first :)

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  12. How pretty are these, I love that they are so small!

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  13. cute looking cookies with such a simple recipe, i'll try for sure :)

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  14. They look so tempting & cute, can't wait to try it soon :)

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  15. They look perfect, even I remeber eating dough when my mother use to make sweets.

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  16. I love family recipes. They always make the recipe priceless. Like this one. Simple yet so pretty!

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  17. I love these cookies, they look very delicious and exotic :D

    Cheers
    CCU

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  18. They remind me of nan khatai, the crispy cookie I used to eat.

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  19. Lovely cookies, looks so cute and yummy.

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  20. absolutely delicious and mouthwatering

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  21. Wow. Just look at those dainty cookies so delish. I am sure they going to melt in mouth..

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  22. Just 5 ingredients!!! Its that easy to make... they look so cute !!! Love your family recipe

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  23. i tried this to the dot for deepavali :-) . Taste was nice but it didnt turn out as pretty as your picand was a bit flat. Next time will add a bit more flour to hold it up together and reduce the soogee. Also i found , the soogee if used the finer one should come up better. Super simple recipe, will let you know how it goes after tweaking it.

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