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Monday, November 30, 2009

Corn and Semolina Biscotti

This was my Sunday's on the spur baking session to coax Srinath from buying a box of rusks from the Indian store. I promised that I would bake something at home. I have made regular wheat based biscotti earlier. This was my first attempt at using corn for a biscotti recipe. I have tried my hand with corn bread and cake.

Ingredients :serves 4
Corn grits (unprocessed, unflavoured) - 1 1/2 cup
Rava (Semolina )- 1/2 cup
whole wheat flour - 1 1/2 cup
sugar - 1 1/4 cup
salt - 1tsp
elaichi (cardamon) powder - 1tsp
cinnamon (dalchini) - 1/4 tsp
milk /whey/curd - 1 cup
raisins and cherries- 1 cup
cooking oil - 2tbsp
baking soda -1 1/2 tsp
baking powder - 2 tsp
Vinegar /orange juice - 2 tbsps

Making it
  • preheat your oven at 350 F
  • Mix in dry ingredients and add oil and mix well in a large bowl
  • Keep adding milk and folding in the dry fruits slowly
  • The consistency - a slightly set in dough unlike cake batter (similar to makkai ki roti)
  • spray some oil onto your baking tray or pan
  • set in the dough and bake it for 25 minutes (check if done in 15 minutes)
  • Corn tends to burn so keep checking
  • once done take it cool the "cake". slice it into long strips and put it back into the oven at 350 for another 5 minutes  
  • and you are done
I use raw sugar (brown) so my desserts come out looking more "chocolaty" 

  • You could use home made roasted almond powder in place of oil. It is a great way to avoid oil in your baked goods. Proportion needs to be - 1 cup almond powder = 1 1/2 cup oil or butter
  • Know your oven and then adjust your timing as per your oven
  • Work on the proportions for baking powder and soda as some brands tend to leave a stale metallic taste in your snack

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