Crispy semolina biscuits, a delightful treat enjoyed across various cultures, are surprisingly simple to make at home. These delicate, melt-in-your-mouth biscuits offer a delightful contrast of textures – a satisfying crunch on the outside yielding to a soft, slightly crumbly interior. Their subtly sweet flavour makes them perfect for dunking in tea or coffee, alongside a hearty soup, or simply enjoyed as a standalone snack. The unique texture comes from the semolina flour, giving them a distinct character compared to traditional biscuits.
Whether you're a seasoned baker or a kitchen novice, this recipe will guide you through the process of creating these irresistible biscuits. These easy-to-follow instructions, combined with readily available ingredients, ensure a successful baking experience every time. Get ready to embark on a culinary adventure as we delve into the step-by-step guide to making perfect crispy semolina biscuits.
Tools Needed
- Bowl
- Mixer jar
Ingredients
- Sugar: 1/2 cup
- Hot milk: 1/2 cup
- Semolina: 1 cup
- Dry coconut: a little bit
- Wheat flour: 1/2 cup
- Refined oil: 3 tablespoons
- Cashews and almonds (optional)
- Water (optional)
Step-by-Step Instructions
Step 1. Prepare the Dough
- Take ½ cup sugar in a bowl. Adjust sweetness to your taste.
- Add ½ cup hot milk (or hot water) to the sugar and mix for 1-2 minutes. Set aside.
- In a mixer jar, grind 1 cup semolina, ½ cup of the sugar mixture, and a little dry coconut (or desiccated coconut powder).
- Transfer the ground mixture to a bowl. Add ½ cup wheat flour (or refined flour) and mix well.
- Add 3 tablespoons of refined oil (or ghee) and mix thoroughly. If the dough is too dry, add 1-2 more spoons of oil.
- Gradually add the remaining sugar mixture, kneading to form a firm but not too hard dough, similar to roti dough.
- Add chopped cashews and almonds (optional) and mix well.
- Cover the dough and let it rest for 10-15 minutes to allow the semolina to swell. Knead again until smooth.
Step 2. Shape and Rest the Biscuits
- Make lemon-sized balls of dough, flatten slightly, and shape into round biscuits.
Step 3. Fry the Biscuits
- Heat oil in a pan on low heat until it shows slight bubbles. Fry the biscuits until golden brown, turning carefully to cook both sides evenly. This takes about 5-6 minutes per batch.
Step 4. Cool and Store
- Let the biscuits cool completely before storing in an airtight container. They will last for months.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- Use hot milk or water to dissolve the sugar quickly.
- Don't overheat the oil while frying; it should be slightly hot, not too hot.
- Fry biscuits on low flame to ensure even cooking and crispiness.
- Let the oil cool slightly between batches to avoid burning the biscuits.
Nutrition
- N/A
FAQs
1. Can I use all-purpose flour instead of semolina?
While you can substitute some all-purpose flour, it will alter the texture. Semolina gives the biscuits their characteristic crispiness, so using a blend or only all-purpose flour will result in softer biscuits.
2. How do I store leftover semolina biscuits?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in an airtight container for up to a month.
3. What can I do if my biscuits are too soft?
Next time, reduce the amount of liquid slightly or bake them for a few extra minutes. Ensure your oven is preheated to the correct temperature.
Making crispy semolina biscuits is a rewarding experience, resulting in a delicious and satisfying treat. These versatile biscuits are perfect for any occasion, from afternoon tea to a casual get-together. Enjoy the delightful crunch and subtle sweetness of your homemade semolina biscuits!