Suji Cookies | Tricolor Cookies & Happy Independence Day to all Indians :-)

                " Wishing all Indians a Very Happy Independence Day in Advance !!! " 

When I first heard the name of the cookies in her space,thought it to be made with suji/rawa.But to my wonder,there is no suji or raw in it.They are just melt in mouth cookies easily broken like nankhatais,they use ghee.This is a famous cookie from Malaysia.This recipe is taken from Reshmi's Easy Cook.Thanx Reshmi for the flavorful colorful cookies.Kids loved it a lot.The coating with caster sugar gives a crystal effect but in order to avoid excessive calories,I just skipped it.You can make these cookies for kids kitty parties,play dates & picnics.Being away from India,I just made these cookies to remind kids the National flag and to feel Indian.Do try this out and even adults will surely fall in love with them :-)

PS:The flavorful round up of EP Series-Fenugreek leaves or Green Chillies is posted @ Palakkad Chamayal.Do visit her space for the virtual treat & grab your awards.Thanx Kaveri once again for the great efforts:-)

Ingredients

all purpose flour/maida 250 gms

ghee 150 gms(1 cup)

vegetable oil 100 gm~ 1cup(refer notes)

baking powder 1tsp

baking soda 1 tsp 

icing sugar 100gm~(refer notes)

ground almonds 100gms (refer notes)

vanilla 1/2 tsp

food colors (orange & green)

salt 1/8 tsp
caster sugar to coat(refer notes)

Method

-Sift the flour,baking soda,baking powder,salt.

-Add the remaining ingredients except ghee and food colors,mix it well with a whisk.Slowly add the ghee and knead to form a smooth dough.

-Leave aside for 20 minutes.Divide the dough in 3parts-Mix1-2 drops of orange food color in one part ,knead well.Repeat the same for green food color part and leave the third part as it is.
-Preheat oven to 300 degrees F or 150 degrees C.

-Pinch out little balls from each dough and make a ball again to get the marbled effect.

-Place each ball on a tray lined with parchment paper and bake in pre heated oven for 15-20 minutes.
-Repeat the same step for remaining dough until you finish.
-Cool on wire rack and coat the caster sugar.(refer notes)

Servings~ 25 cookies(may vary depending on size)

NOTES
* My cookies cracked slightly;whereas in her recipe its intact.I feel the balls should be made slightly smaller than these to prevent cracking.
* You can use blanched almonds to grind.Whole almonds can be blanched by adding hot water into the bowl of almonds,leave for 5 mins.Then drain the water and place each almond b/w your thumb & index finger to remove skin.Place on paper towel,dry and grind to powder.
* The granulated sugar can be powdered to use.But the icing sugar tastes more good.The original recipe calls for 125 gms but reduced to 100gms which is moderately sweet cookies.
*The original recipe calls for 250gms (1 1/2 cups)of ghee but I reduced the fat amount and so tried it with 1 cup ghee and 1/2 cup oil.Came out good with good amount of ghee flavors.You can use 1 1/2 cups of ghee alone too.
* You can use more food colors or change colors as per desired keeping the basic recipe the same.
* I have not coated the caster sugar at the end to skip the additional calories.The cookies are sweet enough otherwise too.

Sending this to Jashn E Azadi event hosted by Preeti @ Preeti's Kitchen Life , Independence Day event hosted by Sharan @ Sharan's Samayalarai



Sending this to Shema's Cookie Event hosted @ Life scoops