How can Deepavali be complete without Suji Cookies? For me, they're a beloved tradition. Growing up, baking Suji Cookies was a family event. We used an old round silver oven with a glass window to check on the cookies, but the round meter rarely worked - talk about old-school. Unlike today's high-tech ovens, that round one was all we could afford, and it did the job for our Deepavali baking. While Mom made the dough, the rest of us rolled, pinched, and added cherries before she popped the cookies in the oven. And yes, the raw dough was just too tempting (EGGLESS CAYENNE CHOCOLATE COOKIES).
Curious about the Chinese decor and backdrop? Read here - NYONYA PINEAPPLE COOKIES: BUTTERY & CRISPY.
This recipe by Ms. Nava is a bit different from the norm. It uses self-raising flour and semolina (sujee) flour, which is the same as what you use for Kesari, kheer, and payasam (INDIAN DESSERTS: SWEET DELIGHTS). I'll also share an easy Kesari recipe using a store-bought mix, but let’s start with these Suji/Semolina (Sujee) Cookies.
1/4 cup ghee or
butter
1/2 cup
self-rising flour
1/4 cup
semolina flour (sujee)
1/4 cup castor
sugar
Chopped
cherries
Method
Mix all
ingredients except cherries to form a cohesive dough.
Roll the dough
into small balls and place them on a parchment-lined baking tray, spaced apart.
Gently press a
chopped cherry onto each ball.
Bake at 160°C for about 20 minutes or until golden-yellow.
Instant Kesari
I followed the instructions on a store-bought Kesari mix, adding plenty of ghee, mixed nuts, and raisins. It’s a rich, sinful, guilty indulgent treat for those who love nuts and ghee.
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