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{"id":5004,"date":"2016-11-29T13:31:21","date_gmt":"2016-11-29T18:31:21","guid":{"rendered":"http:\/\/gawrimanecuta.com\/?p=5004"},"modified":"2016-11-29T13:31:21","modified_gmt":"2016-11-29T18:31:21","slug":"suji-biscuits","status":"publish","type":"post","link":"https:\/\/gawrimanecuta.com\/suji-biscuits\/","title":{"rendered":"Suji Biscuits"},"content":{"rendered":"

 <\/p>\n

\"sujibiscuits\"<\/a><\/p>\n

 <\/p>\n

It just so happened that I had a jar of ghee tucked away in my pantry, a gift from my mum on her visit to India last year. What better use\u00a0than to make Suji biscuits as it\u2019s called. I did have a nostalgic moment upon tasting them.<\/p>\n

 <\/p>\n

Ingredients:<\/strong><\/p>\n

300 g durum wheat semolina<\/p>\n

200 g white flour<\/p>\n

1 tsp baking soda<\/p>\n

250 g icing sugar<\/p>\n

2-3 tbls water<\/p>\n

200 g melted and cooled ghee<\/p>\n

1 tsp almond essence<\/p>\n

 <\/p>\n

Method:<\/p>\n

Preheat the oven to 120C\/250F. Melt the ghee and let it cool completely.<\/p>\n

    \n
  1. Mix the durum wheat semolina, flour, baking soda and the icing sugar in a bowl and sieve it twice.<\/li>\n
  2. When the ghee is cooled, mix the water and almond essence into it.<\/li>\n
  3. (Almond powder or a little chopped almond will do as well.<\/li>\n
  4. Add the flour mixture into the ghee mixture a little at a time. Mix it with a wooden spoon until all the flour is incorporated and you have yourself a ball of dough.<\/li>\n
  5. Roll the dough into balls and press with your palm. Place them on cookie sheets and bake them for 25-30 minutes. The top will be a little cracked and the bottom golden.<\/li>\n<\/ol>\n

     <\/p>\n

    This is a no fail recipe, as long as you measure your ingredients carefully and the ghee is cooled.<\/p>\n

    Makes about 25 huge disks or 50 small ones. I must say there are only 20 left for the holidays.<\/p>\n

     <\/p>\n

    Enjoy and let me know how yours turns out!<\/p>\n

     <\/p>\n

     <\/p>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

        It just so happened that I had a jar of ghee tucked away in my pantry, a gift from my mum on her visit to India last year. What better use\u00a0than to make Suji biscuits as it\u2019s called. I did have a nostalgic moment upon tasting them.   Ingredients: 300 g durum wheat<\/p>\n","protected":false},"author":82,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3,90],"tags":[149],"_links":{"self":[{"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/posts\/5004"}],"collection":[{"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/users\/82"}],"replies":[{"embeddable":true,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/comments?post=5004"}],"version-history":[{"count":3,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/posts\/5004\/revisions"}],"predecessor-version":[{"id":5009,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/posts\/5004\/revisions\/5009"}],"wp:attachment":[{"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/media?parent=5004"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/categories?post=5004"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/tags?post=5004"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}