Skip to main content

Suji Cookies


Suji cookies are mouth melting cookies which is very popular in Malaysia.I have bookmarked these cookies from Uma's Kitchen Experiments which she adapted from Fun wid Food.
I bookmarked this long time back and didn't get a chance to make these yummy cookies.Last week when I got a mail from Hubby dear's office for a baking competition,without any second thought I baked these delicious cookies.It came out very nice and mouth melting with the flavor of ghee.Now on to the recipe..................

Ingredients

IngredientQuantity
All Purpose Flour/maida1cup
Ghee/clarified butter/nei1/2cup
Icing sugar1/2cup
Roasted ground almond1/2cup
Baking powder 1/2tsp
Baking soda1/2tsp
Salt1/8tsp
Vanilla Extract1/2tsp
Food Color(pink,yellow,blue)few drops
Caster sugarfor coating the cookies



Method

                           Mix all purpose flour,salt,baking soda and powder,sift it.To this add the icing sugar.
Then add the almond powder,ghee and vanilla extract.
Mix it well and make a dough.Divide the dough into 3 equal portions and to each portion add each of the color,mix it.Take a small dough in each colored dough.
Roll it smoothly between the palms and flatten it to a disc.Arrange the flatten discs on a greased baking tray with 2 inches apart.Bake it in 325F for 15-17 minutes(mine took 15 minutes).
Once the cookies cool completely,coat it with the caster sugar and arrange it on a plate.
Suji cookies are ready.

Enjoy..............................................

  • The cookies enlarge while baking so make sure to get a small gooseberry sized dough from each color.
  • Measure the butter after melting and almonds needs to be roasted and ground,I kept in the microwave for 3 minutes.
  • While coating in the caster sugar the cookies should be cooled down completely.

Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Kothamalli/Coriander Thokku

Coriander thokku is a flavorful,tangy and spicy thokku  which I make it often and store it.It is an easy to make thokku which stays fresh for a week in the refrigerator.My mom makes this one for  travelling since it stays good without refrigeration for two days.This thokku is an accompaniment for idly,dosa,chappathi and curd rice.It can also be mixed with white rice topped with ghee or sesame oil.Here goes the recipe........ Ingredients Ingredient Quantity Coriander Leaves 3cups(tightly packed) Urad dhal/Uluttham paruppu 4tbs Red chilly 6-7nos. Tamarind paste 2-21/2tbs Oil 4tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Asafoetida/perungayam 1/8tsp Salt to taste Method                                        Trim the edges and wash  the  coriander ...
Post a Comment
Read more

Thengai/Coconut Masala Chutney

Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............ Ingredients Ingredient Quantity Coconut 1/2cup Onion 1no.(medium size) Tomato 2nos.(medium size) Red chilly 5-6nos. Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 1tsp Salt to taste Method                   Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.   Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden. Now add the ground paste and fry it f...
Post a Comment
Read more