Semolina and Coconut Cookie With Cardamom and Rose Water

Semolina Coconut cookies | With A Spin


Cookie is a relatively new term for me.  I grew up calling those small, flat, crumbly, cakey, rich, dense, baked goodies “biscuit”.  As it appears, outside of North America, cookies are mostly known as biscuits in the rest of the world.  Whether you call these delicacies “cookie” or “biscuit”, these are special treats.  I made these special semolina-coconut cookies with cardamom and rose-water for R’s pediatrician’s office during the Thanksgiving week.  The cookies are great as gifts during the holiday season or anytime of the year.  We packaged the cookies in a nice tray and wrapped with some ribbons before delivering as a token of love and to show gratitude for the excellent care the doctor and the staffs provide to our daughter.


Suji Biscuit | With A Spin


Suji Halwa, a pudding like dessert made of semolina is immensely popular in Bangladesh and other parts of the Indian sub-continent.  The main ingredients of the suji halwa consist of ghee or purified butter, cardamom, semolina, and sugar.  Often some intensifies the pudding with eggs, coconut, rose water to add additional flavor and raisins and nuts to garnish.  When thinking of what types of cookies to bake for the doctor’s office, I decided to turn the traditional halwa ingredients into cookies.


Crystal leaf in Dallas ! With A Spin


With all the ice, sleet and cold weather we are facing in the area, nature has decorated the city with crystal pieces all around.  A hot cup of masala chai with extra cream and some of these coconut-semolina cookies provides the much needed warmth and comfort to enjoy the crystallized beauty created by the Almighty.

Semolina coconut cookies with cardamom and rose water | With A Spin


Enjoy the rich and dense cookies, a new spin to the classic suji halwa ingredients.



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    • says

      It was great meeting you. I hope we can get more time to chat next time. AND yes, you do know your cookies. I still can’t forget those perfect macarons of yours :)

    • says

      I’m with you Lorraine. It doesn’t matter what they are called, I love those flat, small baked goodies. The semolina cookies do have a crumbly texture. If you decide to forgo grinding the semolina, the biscuits will have a bit sandy texture which I find to be awesome.

      Thank you for stopping by, my friend.

  1. says

    You cannot argue with rosewater, almonds, cardamom (my favorite!) or coconut. Or semolina. It is almost like Persia meets Italy – how inspired. I will absolutely make these this week. Thank you for sharing. Warm regards to you and your family. – Shanna

  2. kitchenriffs says

    Wow, what wonderful sounding cookies these are! I love coconut, and these look so flavorful. Good recipe – thanks.

    • says

      Oh, Jehanne, I hope you already know the answer. I would love to have you as my neighbor in a heart beat and have our afternoon tea together everyday! Thank you, my friend.

    • says

      Exactly. Cardamom is one of my go to spices for dessert. Top that with rosewater, and you’ve got the most delicate flavor combination in my book. Thank you, Dixya.

  3. says

    Cookie or biscuit, it doesn’t matter to me but what it does matter is how delicious these coconut rose water baked goodies are! I love everything coconut flavored so I’ll have to try these out. Thanks for sharing!

  4. says

    I love that photos of the leaf with the frozen water. Great shot. These cookie biscuits are delicate and perfect with a cuppa and some great friends. Wishing you a safe and happy holiday!

  5. Deepika Agarwal says

    Hey, I have suji with me(the one you use to make upma, suji ka halwa etc). How do I make the semolina flour with it?

    • says

      Hey Deepika. Glad you are planning to make the cookie. You can make suji flour by grinding the regular suji in a food processor or coffee grinder. Hope this helps. Let me know if any questions.