Sugee

Here are the 2013 sugee recipies that I've made for 2013 raya. This recipies are given by one of the fb group members. I tried the first recipies with additional of crushed almond to give it an extra ummmpphh... It taste yummy! My cousin comment: "Eh Farah, suji kau buat eh? Sedap....aku suke. Macam suji Bhai." I give this recipies 2 thumbs up as it received a few compliments. So, I shall try and make this again nxt yr. InsyaAllah.

The problem I'm experiencing in making the suji is to make all the balls same size equally. I just use the cookie cutter and roll it into balls. Somehow it does look equally the same size. One of them suggest to weight each of the balls so that it will be the same. I tried it, but I guess it will work only for the electronic weighing balance.

Next time I will try to make the 2nd recipies which include semolina powder in it. Heard that semolina powder will make the suji more crunchy.


1)

SUGEE JULIA SALIM

400gm QBB Ghee Medium tin
300gm Powdered sugar (icing powder) ( ikut sukatan tin ghee )
1 tspn vanilla essence
1 tspn bicarbonate soda
1 tspn garam
700gm Tepung gandum (estimate..jgn terlebih!)
I add small packets of crushed badam


-QBB & gula satukan kan dan di kacau hingga tukar warna dengan mengunakan whisk aje.
-Masukan garam, vanilla essence & bicarbonate soda kacau lagi.
-Baru masukan terpung gandum agak2 ya jgn sampai terlebih..
-uli dgn mengunakan tangan. Adunan yg betul bila kita gentel iya tak melekat2..
-Bakar dgn suhu 180 deg selama 20 mins.. ( halfway thru rotate the loyang for even cooking...)

2)

SUGEE (with semolina)

400ml ghee (cairkan & sejukkan)
800gm tepung gandum
1 1/2 tspn baking powder
100gm tepung semolina
340gm icing sugar
50gm badam kisar


-Satukan semua bahan kering and gaul rata.
-Tuang ghee and gaul.
-Perap overnight (adun malam & bakar pagi , supaya tepung semolina lembut)
-180 deg , 15-20min