Monday, June 8, 2009

Mak Ngah's Suji Cookies

Apart from Ovaltine biscuit, this is another must during Eidul Fitr in my family. For as long as I remember, when I was growing up my mother has always been making this cookies. It is so easy to make. It takes just minutes to mix the dough BUT it takes hours to make those little balls and bake 'em. The first batch is usually finished as soon as it comes out of the oven. They just melts in your mouth.

Ingredients: (for 1 batch: can make several batches at a time)
1 cup caster sugar
1 cup ghee
3 1/2 cups wheat flour

Beat ghee & sugar till sugar dissolved.
Add flour and knead till fully combined.
Make into small balls.
Bake in 170 C oven for 20 minutes or till underside golden.

This is my family's traditional recipe. However, there are many variations for suji cookies for example, melt the ghee, add butter, brown the flour, use icing sugar, use sugee flour or cornflour etc. Some even add some other ingredients like almond, vanilla essence or even a pinch of salt. It's all up to your creative imagination but the way I remember the way my mother has always been making 'em.

Lesson of the day:
Ghee is a class of clarified butter used in Indian subcontinent cooking. It is made by simmering unsalted butter until all water has evaporated and milk solids has settled at the bottom. The cooked, clarified butter at the top is spooned off avoiding the milk solids at the bottom. Unlike butter, ghee can be stored for extended period without refrigeration in airtight container.
Caution...ghee is composed almost entirely of saturated fat!

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