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Home > Baking > Suji Crystal Cookies Recipe | Malaysian Suji Cookies

Home > Baking > Suji Crystal Cookies Recipe | Malaysian Suji Cookies

Suji Crystal Cookies Recipe | Malaysian Suji Cookies

Last updated September 23, 2016. Originally posted December 11, 2014 By Jyothi Rajesh 10 Comments

Suji cookies! If you read the name and got to a conclusion that these cookies are simple colorful semolina/rawa cookies, then you are wrong like the way I was wrong at first! 😀 These cookies are not made of semolina/rawa, they are very popular Malaysian cookies and the specialty of these cookies from other cookies is that it uses ghee/clarifies butter! They are so soft just like Melting Moments. These damn attractive cookies gives an exotic taste with an aroma of ghee.

For this month’s Home Baker’s Challenge, lovely Niloufer Riyaz of  kitchensamraj.blogpost gave us Malaysian Bakes. It was hard to choose 1 from the collection of delicious looking Malaysian recipes. These Suji Crystal Cookies caught my attention, so I without a second thought wanted to bake these colorful delicious melting moments like cookies!

P.S – Please forgive me for the spelling mistake on the word Malaysian! I lost the original file and so I am unable to edit and correct the spelling. I feel so ashamed I made such a silly spelling mistake. Please ignore it! 🙁

DSC_0655 DSC_0652DSC_0667DSC_0653DSC_0659 DSC_0662 DSC_0664DSC_0668

 

Here’s the recipe for Suji Crystal Cookies.

Recipe Source Uma’sKitchenExperiments
Ingredients:-

All purpose flour – 1 cup
Baking powderb – ½ tsp
Baking Soda – ½ tsp
Icing Sugar – ½ cup
Ground Almond(with skin removed)- ½ cup
Salt – a generous pinch
Ghee/ Clarified Butter – ½ cup ( melted and cooled to room temperature)
Vanilla extract – ½ tsp
Edible Food colors – pink, blue and yellow
Castor Sugar for coating cookies

Method of preparation:-

1. Add the flour, baking powder , baking soda in a sieve and sift them all to gather.

2. Next to the bowl add icing sugar, ground almond, ghee, salt, vanilla essence and mix all to gather.
3. Mix it to form a dough. It will be soft. Leave it aside for 20 minutes.

Suji Malaysian CookiesSuji Malaysian Cookies1DSC_0623

 

4. Preheat oven to 110 Centi, Line the baking tray with parchment paper.

5. After 20 mins it’s time to add food colors. Divide the dough into three equal parts. I used blue yellow and pink food colors to 3 parts of the dough eash. After adding colors knead the dough to make the colors blend well.

6. Pinch out a small ball of each colored dough, place them to gather and roll into a cookie shape. Do you see the marbled effect on the cookies now? Super cool isn’t it? 😀

7. Repeat with rest of the dough.
8. Arrange them in the tray with 2 inches apart. Bake it for 35-40 minutes or until cooked.

Suji Malaysian Cookies2 Suji Malaysian Cookies3

 

9. Once done, cool the cookies completely, then coat them with castor sugar.

10. Store them in air tight container for about a week.

My notes:-
1) Cookies enlarge when they are baked. so make sure to make <10g for each cookie to make perfect shaped cookie balls.
2) Original recipe says bake at 150 deg C, but I found that the temperature is little high and the cookies tend to crack. I reduced the temperature to 110 deg C and baked for 35-40 mins until cookies are cooked, this way my cookies didn’t crack.
3) Reducing ghee will make cookie a little hard and crisp and you will loose the melting moment consistency of the cookies, so do not reduce the amount of ghee.

4) My pictures shows the roasted almond powder which I baked at 150 deg C which cracked, that was my first try with which I was not happy, so I re did the recipe and used normal almond powder(without roasting and with skins removed, which resulted in white almond powder) and baked at 110 deg C, that’s when I got beautifully cooked cookies with no cracks. Since I could’nt capture images during my second try,  I have posted what pictures I had, please don’t get doubts about that brown colored almond powder! I have cleared that doubt now, I hope 🙂

DSC_0663Suji Malaysian Cookies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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    Comments & Reviews

  1. Veena Theagarajan says

    September 24, 2016 at 10:27 am

    looks so colorful and tempting

    Reply
    • jyothirajesh says

      September 25, 2016 at 8:37 pm

      Thank you Veena 😉

      Reply
  2. Priya says

    September 23, 2016 at 3:19 pm

    This is truly a brilliant recipe and i don’t have any words about presentation….Awesome share jyothi

    Reply
    • jyothirajesh says

      September 23, 2016 at 8:12 pm

      Thank you Priya 🙂

      Reply
  3. Reshu says

    December 24, 2015 at 10:45 am

    Hey…my cookies turn soft like cake n soggy..ish…not like cookies….ny help will be appreciated…and if you could tell me which rack should i place my ccokie rray n cooking both…is it both elements on or the lower one

    Reply
    • jyothirajesh says

      December 29, 2015 at 4:33 pm

      Reshu – The cookies should not turn cakey at all. I have done this cookies 4 times and I never faced that problem.
      I placed my cookies in middle rack. Try to cook the cookies for longer time in case you think the cookies are not getting enough time to cook

      Reply
  4. Sadhna says

    September 17, 2015 at 9:59 am

    thanks looks yum, but have u try it making with butter or margarine instead of ghee

    Reply
    • jyothirajesh says

      September 18, 2015 at 8:31 pm

      Sadhna – NO. this cookie has to be made with ghee that is it’s specialty!

      Reply
  5. dina says

    December 14, 2014 at 4:52 am

    i love the bright colors!

    Reply
    • jyothirajesh says

      December 14, 2014 at 3:11 pm

      Thank you Dina!

      Reply

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Jyothi - Author of Curry Trail.

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My food philosophy is simple, fresh and full of flavors! I love ‘spicy’ food. In fact so much so that I can skip dessert for extra spicy savory food!

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