Diamond biscuit is a home made South Indian sweets snacks. This diamond biscuits has shelf life for 3-4 days. My mom prepares the diamond biscuits using atta / wheat flour. She usually won't use maida in her cooking, as Maida doesn't have dietary fibres. For a change, I tried the recipe with Maida / All purpose flour. This mild sweet biscuits are usually served as a tea-time snacks. Please check below for step by step instructions and pictures for preparing South Indian Diamond biscuits.
Preparation Time: 5 mins
Cook Time: 55 mins
Ready In: 1 hour
Yields : 10 Servings
All purpose flour / Maida
- Add 1 cup of sugar to 1 cup of Luke warm water. Stir it with spoon till the sugar dissolves.
- Add butter, salt, baking powder and required maida to the sugar water. Make a soft dough . The dough should be similar to chapati dough consistency.Knead well and allow the dough to rest for 10 minutes.
- Take a fraction of a dough and make a ball the size of big lemon. Flatten the balls to 12-15 inches in diagonal using rolling pin.Using pizza cutter or knife cut the dough into diamond or square shapes.
- Heat enough oil to deep fry. To check whether oil is hot, drop a little dough into oil. If it bubbles up on top, then oil is hot.
- Drop the diamond cuts in oil and deep fry till it is cooked and turns golden colour on both sides. Drain the excess oil by placing it in a paper towel.
- Repeat the above process for remaining dough.
Maida Diamond cut biscuits / Diamond biscuits recipe / Sweet diamond cut biscuit
- Maida can be replaced fully with atta/ chapati flour. We can also use half maida and half atta flour.
- Once cooled, store the biscuits in air tight container for 3-4 days.
- Don't over crowd the biscuits while deep frying in oil.
- Fry the biscuits in medium flame.
- My grandma usually won't cut the biscuits in shapes using knife. she takes a lemon size dough and drops small quantities in oil directly. The shape won't be uniform, but it will reduce lot of effort spent for cutting the biscuits.