Suji biscuits, also known as semolina biscuits, are a delightful treat, incredibly easy to make, and surprisingly versatile. These crisp, crumbly biscuits require no baking powder or soda, making them a perfect option for those seeking a healthier, lighter alternative to traditional biscuits. Their simple ingredient list and straightforward method make them ideal for both novice and experienced bakers. The subtle sweetness and satisfying crunch make them perfect for dunking in tea or coffee, or enjoying as a standalone snack. They're also incredibly adaptable; feel free to experiment with additions like nuts, seeds, or dried fruits for a personalized touch.
This recipe focuses on achieving perfectly crisp suji biscuits without relying on any leavening agents, showcasing the natural qualities of semolina flour. Forget complicated techniques and lengthy processes; this recipe delivers exceptional results with minimal effort. Ready to learn how to create these addictive biscuits? Let's dive into the step-by-step instructions.
Tools Needed
- Grinder
- Mixing bowl
- Iron pan
Ingredients
- Egg: 1
- Powdered Sugar: 1/2 cup
- Semolina (Suji): 1 cup
- Milk: 2 tablespoons
- Wheat Flour: 2 tablespoons
Step-by-Step Instructions
Step 1. Prepare the Dough
- Beat one egg lightly.
- Add 1/2 cup of powdered sugar (homemade is best; grind sugar in a grinder). Beat well for 5 minutes until light and fluffy.
- Add 1 cup of semolina (no need to grind). Mix well.
- If semolina is coarse, grind it slightly. If the mixture is too thick, add 2 tablespoons of milk and mix.
- Mix thoroughly until a dough forms. Let it rest for 30 minutes to 1 hour.
- After resting, add 2 tablespoons of wheat flour (or refined flour) and mix again.
Step 2. Shape the Biscuits
- Wash your hands, apply oil, and shape the dough into small, round balls, similar to making pedas. You can flatten them slightly.
Step 3. Fry the Biscuits
- Heat oil in an iron pan on low heat. Fry the biscuits on very low flame until golden brown, turning them gently with a spoon to prevent breaking.
Step 4. Finish and Serve
- Once golden brown, remove the biscuits from the oil.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- The more you beat the egg and sugar mixture, the tastier the biscuits will be.
- Fry the biscuits in moderately hot oil to achieve crispiness.
Nutrition
- N/A
FAQs
1. Can I substitute the oil in the recipe?
Yes, you can substitute with other neutral-flavored oils like vegetable oil or sunflower oil. However, the flavor might be slightly different.
2. Why doesn't this recipe use baking powder or soda?
Baking powder and soda aren't needed because we achieve crispiness through a combination of the semolina flour and the cooking method. They would make the biscuits softer.
These crispy semolina biscuits offer a delightful balance of texture and flavor, proving that simple ingredients can create extraordinary results. Their ease of preparation makes them perfect for any occasion, from a quick afternoon snack to a delightful accompaniment to tea. Enjoy the satisfying crunch and subtle sweetness of these homemade treats!