Tart and Pie Crusts of Soojee (Semolina Pastry)
A light and flaky pastry crust made with semolina (soojee) and suet, leavened with homemade yeast. This traditional pastry creates a unique texture suitable for tarts and pies.
Ingredients
- 3 cups Semolina (soojee) (Original recipe calls for 1.25 seer (approximately 1.2 kg))
- 1 cup Beef suet, cleaned and finely minced (Original recipe calls for 0.5 seer (approximately 470g). Remove all skin and membranes)
- 1 teaspoon Salt
- 1 cup All-purpose flour, for dredging (Original recipe calls for 0.5 seer (approximately 470g))
- 2 tablespoons All-purpose flour, for yeast (For making the yeast starter)
- 1 tablespoon Brown sugar (For making the yeast starter)
- 1 cup Water, for yeast (For making the yeast starter)
- 0.5 cup Water, for dampening semolina (Adjust as needed to dampen the semolina)
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.
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.
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
- 1In a small saucepan, combine 2 tablespoons flour, 1 tablespoon brown sugar, a pinch of salt, and 1 cup water. Bring to a boil and simmer for 15 minutes, stirring occasionally. Remove from heat and let cool to lukewarm (about 100°F).
- 2Transfer the cooled yeast mixture to a clean bottle or jar, cover loosely, and let stand at room temperature for 24 hours until bubbly and active.
- 3Thoroughly clean the suet, removing all skin, membranes, and any discolored parts. Chop into small pieces, then mince finely. Pound in a mortar and pestle until it forms a fine, paste-like consistency.
- 4Place the semolina in a large bowl and sprinkle with water, mixing gently to dampen evenly. Cover and let stand for 30 minutes to allow the semolina to absorb the moisture.
- 5Add the prepared suet, salt, and 2-3 tablespoons of the activated yeast to the dampened semolina. Knead thoroughly for 8-10 minutes until the mixture comes together into a cohesive dough.
- 6Divide the dough into 2-3 portions. On a floured surface, roll out one portion into a thin rectangle. Dredge generously with flour, then fold into thirds like a letter. Turn 90 degrees and roll out again.
- 7Repeat the rolling, dredging with flour, and folding process 2 more times (for a total of 3 laminations). This creates the flaky layers in the pastry.
- 8Wrap the laminated dough in plastic wrap or a damp cloth and refrigerate for at least 30 minutes before using. This allows the gluten to relax and makes the pastry easier to work with.
- 9Roll out the chilled pastry to desired thickness (about 1/8 inch) and use to line tart pans or pie dishes. Fill as desired and bake according to your specific tart or pie recipe. The pastry will be light and flaky when baked.
