Soojee Fritters (Tea-Table Sweet)
Delicate fried semolina fritters made with eggs and milk, served as a sweet tea-time treat. These golden-brown fritters are crispy on the outside and soft inside, finished with a dusting of crystallized sugar.
Ingredients
- 4 ounces Soojee (semolina) (Also called rava or cream of wheat)
- 4 large Eggs, well beaten (Beat until frothy)
- 8 ounces Milk (About 1 cup)
- 6 ounces Ghee (clarified butter) (For deep frying; can substitute with vegetable oil)
- 3 tablespoons Crystallized sugar, crushed (For sprinkling; can use coarse sugar or regular granulated sugar)
More recipes using Semolina
Sooji Halwa (Semolina Pudding)
A traditional Indian sweet made with roasted semolina, ghee, sugar syrup, nuts, and aromatic spices. This rich dessert is molded into shapes while hot and served as a festive treat.
Suji Halwa / Semolina Dessert
A delightful Indian dessert made with semolina, ghee, sugar, and cardamom, offering a rich and aromatic treat.
Sooji (Semolina) Cheela
A simple, easy-to-make dish that requires minimal oil and incorporates a variety of vegetables, perfect for breakfast, lunch, or dinner.
Cajure (Indian Fried Sweet Pastries)
Traditional Indian sweet fried pastries made with semolina, ghee, sugar, and milk, shaped like shells and deep-fried until golden brown. These crispy, sweet treats are similar to shakarpara or gujiya.
Instructions
- 1Beat the 4 eggs thoroughly in a large bowl until well combined and slightly frothy.
- 2Add the soojee (semolina) to the beaten eggs and beat them well together until thoroughly combined and smooth.
- 3Gradually add the milk to the soojee-egg mixture, stirring constantly to create a smooth batter without lumps.
- 4Melt the ghee in a small but deep pan over medium-high heat until it reaches frying temperature (about 350°F). The ghee should be hot enough that a small drop of batter sizzles immediately.
- 5Pour the batter into the boiling ghee one dessertspoonful at a time (about 2 teaspoons), dropping it in one spot. Fry each fritter until it turns a rich brown color, about 2-3 minutes per side, turning once. Work in batches to avoid overcrowding.
- 6Remove the fried fritters with a slotted spoon and drain on paper towels. Serve hot, sprinkled generously with crushed crystallized sugar.
