Classic Melt-in-Your-Mouth Suji Cookies
Makes approx. 20 -25 cookies
Ingredients
- 100 g Ghee, softened
- 60 g Icing sugar/powdered sugar
- 1 tsp Vanilla essence
- 125 g Plain flour (Maida)
- 80 g Fine Semolina (Suji)
- 25 g Almond flour/ground almonds (Optional - but recommended for texture)
- 1/2 tsp Baking powder
- 1 pinch Salt
Instructions
- In a bowl, cream the softened ghee and icing sugar together until light and fluffy (about 2-3 minutes). Add vanilla essence and mix well.
- In a separate bowl, sift together the all-purpose flour, baking powder and salt. Stir in the semolina and ground almonds.
- Gradually add the dry ingredients into the ghee mixture. Combine until a soft smooth dough forms. If it is too dry, add a teaspoon of ghee; if too sticky, add a teaspoon of flour.
- Wrap it and let it rest on the counter for 20 minutes.
- Take small portions (about 1 tbsp) of dough and roll them into balls. Place them on a tray lined with parchment paper.
- Preheat your oven to 160C
- Bake for 15-20 minutes, or until the edges are lightly golden and the cookies have developed small characteristic cracks.
- Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Pro Tips for the Best Results
1. Use Ghee: Ghee (clarified butter) gives the most authentic, rich, and nutty flavor compared to butter.
2. Fine Semolina: If your suji is coarse, blend it in a grinder for a few seconds to make it fine. This ensures a melt-in-the-mouth texture rather than a gritty one.
3. Don't Overbake: Suji cookies should be light in color, not deep brown. They will feel soft when hot but harden as they cool.
4. Storage: Store in an airtight container once completely cooled. They stay fresh for up 2 weeks.