Sooji ke Crispy Biscuits

For the jaggery syrup

1. Add crushed jaggery and warm water to a bowl and stir until fully dissolved.

For the dough

2. Add semolina to a grinding jar and pulse 2–3 times until slightly finer.

3. In a large bowl, combine the ground semolina, wheat flour, desiccated coconut, milk powder, salt, cardamom powder, and chopped dry fruits.

4. Pour in slightly melted ghee and mix thoroughly using your hands until the mixture holds shape when pressed.

5. Gradually add the jaggery syrup and knead into a slightly soft dough.

6. Cover and let the dough rest for the semolina to absorb moisture and expand.

   Then 5 min of waiting

7. Knead the dough gently once more until smooth.

8. Divide the dough into equal portions and roll out each to medium thickness.

9. Using a small round cap or cookie cutter, cut out mini biscuit shapes.

For frying

10. Heat oil in a wide pan over low-medium heat until slightly warm, testing with a wooden stick until faint bubbles appear.

11. Gently drop a few biscuit bites into the oil, ensuring the pan is not overcrowded.

12. Fry undisturbed on low-medium heat until they begin to firm up and float, about 3 minutes.

    Then 3 min of waiting

13. Flip carefully using a spoon and fry until golden brown and crispy on both sides, 4–5 minutes.

    Handle gently while flipping as the biscuits are soft when hot and crisp up as they cool.

14. Remove using a slotted spoon and drain on a wire strainer or paper towel.

15. Repeat frying for the remaining batches.

16. Allow to cool completely before serving or storing in an airtight container.